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
Directions
•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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