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Meyer Lemon Cupcakes
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Servings
12
standard size cupcakes
Ingredients
1x
2x
3x
For the cupcakes
2
cups
cake flour
sifted. Or make your own by using 2 cups of all-purpose flour minus 4 tablespoons and then add 4 tablespoons of corn starch.
1
cup
(7.5 oz.) white granulated sugar
1.5
teaspoons
baking powder
½
teaspoon
baking soda
¾
teaspoon
salt
¾
cup
plus 2 tablespoons (7 oz.) lemon juice (preferably freshly squeezed)
1
large egg at room temperature
1
Tablespoon
Meyer lemon zest
4
tablespoons
unsalted butter
For the icing
½
cup
softened butter
½
cup
shortening
2
cups
confectioner’s sugar
1
teaspoon
vanilla extract
2
egg whites
Gel-paste food coloring
Instructions
For the cupcakes
Heat oven to 350 degrees Fahrenheit (325 convection)
Line a cupcake tin with 12 standard paper liners
In a bowl combine the flour, baking powder, baking soda, and salt and sift together.
In a mixing bowl or stand mixer, cream the butter and sugar together and then add the egg, zest and lemon juice. Mix until well incorporated.
Add the dry ingredients and mix until they’re combined.
Pour 1/4 cup batter into each cup.
Bake for 20-35 minutes or until cake tester inserted in the center of the cupcake comes out clean.
Turn out onto a cooling rack and let cool completely before icing.
Make 12 standard sized cupcakes
For the Icing
In a medium bowl beat the butter and shortening together
Sift the confectioner’s sugar into the bowl along with the egg whites, vanilla, and coloring
Beat ingredients together with an electric mixer until well combined
Nutrition
Serving:
1
g
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