Diet and Fries

Making Lemon Cupcakes for Easter. This is one of my favorite things to do in Spring. This cupcake is fluffy and moist. Its very simple yet its so yummy. Thanks to Clabber Girl for sponsoring this blog.

Lets get baking. This is how I made mine.

Directions:

1. Preheat oven at 375F. While the oven is preheating, add sugar and lemon zest to a food processor & pulse until the sugar turns into a light yellow color & the zest has been broken up.

2. In a medium bowl add sour cream, melted butter, eggs, milk sugar, lemon juice. Whisk together then set aside.

3. In a large bowl, sift the flour, salt, baking soda and Clabber Girl baking powder whisk all together.

4. Pour the wet mixture into the dry mix.

5. Add cupcake papers to your baking muffin pan, I used a tablespoon (its about 3/4 way up).

Bake at 375 for 5 min then reduce temperature to 350F and bake for 12 minutes.

6. While the cupcakes are baking, lets start our buttercream . You’ll need to add butter, salt and zest to a bowl. Use a paddle attachment and rough it up a bit so the zest can release the oil inside.

7. Sift in the powdered sugar in a few batches. Drizzle lemon juice while mixing on low then increase the speed to medium. Beat until smooth. Scrape down and then beat again.

8. Let the cupcakes cool down. Once its cool you can start decorating. Start piping a circle of buttercream on top. Then top with lemon zest.

Ingredients:

Cupcakes:

• 1 2/3 cup of all purpose flour
• 1 cup of sugar
• 2 tbsp of lemon zest
• 1 1/2 tsp baking powder (using Clabber Girl)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter
• 2 eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/4 cup lemon juice

Buttercream:

• 1 cup butter
• 4.5 cups powdered sugar
• 1/4 tsp salt
• 1/4 cup lemon juice
• 2 tbsp lemon zest

Directions:

1. Preheat oven at 375F. While the oven is preheating, add sugar and lemon zest to a food processor & pulse until the sugar turns into a light yellow color & the zest has been broken up.
2. In a medium bowl add sour cream, melted butter, eggs, milk sugar, lemon juice. Whisk together then set aside.
3. In a large bowl, sift the flour, salt, baking soda and Clabber Girl baking powder whisk all together.
4. Pour the wet mixture into the dry mix.
5. Add cupcake papers to your baking muffin pan, I used a tablespoon (its about 3/4 way up). Bake at 375 for 5 min then reduce temperature to 350F and bake for 12 minutes.
6. While the cupcakes are baking, lets start our buttercream . You’ll need to add butter, salt and zest to a bowl. Use a paddle attachment and rough it up a bit so the zest can release the oil inside.
7. Sift in the powdered sugar in a few batches. Drizzle lemon juice while mixing on low then increase the speed to medium. Beat until smooth. Scrape down and then beat again.
8. Let the cupcakes cool down. Once its cool you can start decorating. Start piping a circle of buttercream on top. Then top with lemon zest.

Its so easy to bake, hope you enjoy this homemade lemon cupcakes. If you are a lemon fan this recipe is for you.

Check out Clabber Girl Baking Powder, this is the #1 brand of baking powder in America. This baking powder is used to increase the volume & lighten the texture of baked goods. #clabbergirl