Lemon cupcakes. Add cream, lemon juice, and lemon zest and beat until combined and smooth. It you like your cupcakes sweet, then icing is a must–The batter would also work well for lemon poppy seed muffins, I think, because my cupcakes, at least, weren't super sweet. The batter by itself was great, too though–definitely take the time to lick the spoon!

Ingredients of Lemon cupcakes

1. You need 1 1/2 cup of all-purpose flour.
2. Prepare 2 tsp of baking powder.
3. Prepare 2 1/2 tbsp of milk.
4. It’s 3/4 cup of granulated sugar.
5. It’s 1 pinch of salt.
6. It’s 1/2 cup of butter.
7. Prepare 2 of eggs.
8. Prepare 3 of egg whites.
9. It’s 1 cup of sugar.
10. It’s 3 tbsp of lemon juice.

We devised a from-scratch batter and icing that are both simple enough to whip up on a weeknight. You'll use an electric mixer to make the dough, then. These easy lemon cupcakes are zingy and springy. The recipe is quick, easy and foolproof, so great for beginners or baking with kids.

Lemon cupcakes step by step

1. 1. In a large mixing bowl, mix the sugar and butter until well combined.
2. Add the eggs one at time, and mix well.
3. Add 1/2 cup of flour and mix very well, then andd another egg..
4. Add the remaining flour, baking powder, salt, milk, and lemon juice, and mix well until combined..
5. preheat your oven at 350°F. and bake cupcakes 20-30 minutes.
6. For the merenge, beat the egg whites until they're firm, and slowly add sugar until firm and glossy..

Get creative with the sprinkles or add a few drops of food. I used Lemon Cupcake from AR for the cake itself as I prefer not to use a cake mix. For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. If desired, sprinkle with additional lemon zest.