Years ago when I owned my cupcake business, this Lemon Cream Cupcake was one of my favorite recipes. It is the perfect balance of sweet and tart and really does serve as a wonderful treat. Although I live Paleo and Whole30 now, it is fun to incorporate my love for baking and cupcakes in my lifestyle on occasion. Today was the first time I have “really” baked in over 3 years without trying to make it a “healthy” version, and ya know what? I had a blast. This recipe includes real flour, real sugar and lots of love.
I don’t incorporate these treats in my families diet on a regular basis, but today was an exception. I not only got to cook something I am passionate about, but I also made precious memories with my family. My daughter pulled up a stool and got to see her mother’s love for baking along with helping me create this delicious treat. Not only did we have a great time, but she got to witness how to balance a healthy lifestyle and enjoy a sweet treat on occasion without feeling guilty.
Strap on your apron and get into the kitchen and make these cupcakes today. They are the perfect addition to a spring BBQ, wedding or baby shower, or just a fun recipe to whip up with the kids on a Sunday afternoon. They are moist and are sure satisfy your sweet tooth.
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A sweet and tangy cupcake with lemon buttercream frosting.
- 2 cups All Purpose Flour
- 1 cup Sugar
- 1/2 cup unsalted butter
- 1/4 cup lemon pudding mix
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 large egg whites
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1/2 cup vegtable oil
- 2 tbsp fresh lemon juice
- 1/2 cup whole milk
- 1 tbsp Lemon zest
- 1/4 tsp salt
- 1 cup unsalted butter
- 1/2 cup vegtable shortening
- 1/2 tsp lemon extract
- 1/4 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 4 1/2 cups confectioners’ sugar
- 2 tbsp Lemon zest
- 1–2 tbsp lemon juice
- Preheat oven to 350°F.
- Line 12 muffin cups with paper liners.
- In a stand up mixer beat sugar, butter, eggs, along with the lemon and vanilla extract together until smooth and creamy.
- Add in your vegetable oil slowly.
- Sift together flour, baking powder, pudding mix, and salt.
- Slowly add flour mixture. Make sure to alternate the milk into the butter mixture until batter is combined.
- Once combined, spoon batter into the prepared muffin cups. (an ice cream scoop is a great tool to use for filling muffin cups. Fill about 2/3 full).
- Bake in the preheated oven. Cook between 15-18 minutes. Check with toothpick. (Note: I take mine out right at 15 minutes and they will be a little soft on top. Once they cool, they will harden. This is a great tip for moist cupcakes).
- In a stand up mixer, whip the butter and vegetable shortening together on medium speed until fluffy (around a minute or 2). Slowly add in your confectioners’ sugar along with gradually adding in your heavy whipping cream. Mix until combined. (Adjust the consistency of the frosting as needed by adding more confectioners’ sugar or cream).
- Add the vanilla and lemon extract along with the lemon juice and zest. Mix until combined.
- Turn on low and beat all ingredients together for 2-3 minutes. Here you will add more cream to thicken out the icing. If the icing becomes too thin, add in a little confectioners sugar.
- Once cupcakes are cool, use a piping bag and ice cupcakes as desired. Sprinkle with lemon zest.
- Category: Dessert
- Cuisine: Cupcake