Saturday, September 12, 2015

Lemon Cupcakes with Vanilla Frosting ~Sweet Saturday~

Happy Sweet Saturday! How cute is this photo? One of my favorite parts of baking is setting it up cute afterwards. This adorable bird cage cupcake stand is from Michaels and isn't that expensive. It is fairly easy to put together and would look so cute for a party.
Lemon isn't a flavor I am the most fond of but I love lemon cakes. I made this gluten free and the lemon flavor is still evident and simply delicious with the sweet vanilla frosting. Yummy to my tummy!
 Lemon Cupcakes:

½ cup unsalted butter

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 ½ cups all-purpose gluten free flour

2 teaspoons baking powder

½ teaspoon salt

½ cup of milk (I use Lactaid milk)

Zest & fresh juice of two lemons
Vanilla Icing

1 cup unsalted butter

3-4 cups confectioners sugar

¼ cup heavy cream

Preheat oven to 350F. Line 12-count muffin pan with paper liners. Set aside.

Using a handheld or stand mixer with a fitted paddle attachment, beat butter, and sugar together until creamed. About 2-3 minutes.

Add eggs and vanilla, beat for about 2-3 minutes.

In a medium bowl toss the flour, baking powder, and salt together. Slowly add these dry ingredients to the wet ingredients beating slowly until well combined. DO NOT OVERMIX. Your batter will be thick.

Beat in the milk, lemon zest, and lemon juice.

Spoon batter into liners. Bake for 15-20 minutes. Remove from oven and let cool.

For the frosting beat softened butter for 3-4 minutes. Add confectioners sugar, cream, vanilla extract, and salt with the mixer running. Beat for several minutes and frost cool cupcakes and enjoy!
As always email me or comment below with any thoughts or questions!

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