Lemon Cupcakes

Lemon Cupcakes (Recipe adapted from Our Best Bites)

1 1/2 c. (3 sticks) of REAL butter
3 c. cake flour (no substitutions here–you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk


Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners (I like foil liners best for this recipe). This recipe will make closer to 36 cupcakes.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don’t go skimping here–you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.

While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. (Don't worry about buying some fancy sifter, seriously. I bought these fine mesh sieves at Wal-Mart for super cheap!)

After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.

Using a large cookie scoop, place about 1 scoop of batter into each muffin cup. Fill these almost to the top–due to the final texture (again, think super-moist and light pound cake), these cupcakes won’t have a nice, curvy crown, but that’s okay–no one will ever know or care.

Bake about 18-20 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don’t want to over bake these even a bit, or they’ll start to lose their delicious moisture.

Remove from oven and cool for a couple of minutes before moving to cooling rack. Frost with Lemon Cream Cheese Frosting and top with berries or your choice. My favorite are blackberries when they are in season!!!

Lemon Cream Cheese Frosting

10 oz. cream cheese, chilled
6 1/2 Tbsp. unsalted butter, at room temperature
3/1/2 Cups confectioners' sugar
2 tsp. clear vanilla extract
Lemon Zest and Juice from 1/2 of a lemon

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Add lemon zest and juice and mix to incorporate. Stop mixer at this point and scrape down the bowl. Add in the confectioner's sugar and mix on low speed just until incorporated. Increase the speed to medium-high and beat 2-3 minutes more. Blend in vanilla.