Easy Lemon Cupcakes

Von Preppy Kitchen · 60 Min.

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Zubereitung

1. Preheat the oven to 375°F. Line a 12-cup cupcake pan with paper liners.
2. Pulse the sugar and lemon zest in a food processor until the zest is broken up and the sugar is pale yellow. (Without a processor, rub the zest into the sugar by hand until damp and very fragrant.)
3. Whisk the sugar mixture with the butter, eggs, sour cream, milk and lemon juice until smooth and lump-free.
4. Sift the flour, baking soda, baking powder and salt together. Pour in the wet mixture and fold just until no dry flour streaks remain.
5. Fill each liner almost full with about 1/4 cup (60 g) of batter. Bake 5 minutes, then reduce the oven to 350°F without opening the door, and bake 10 to 12 more minutes, until the centre springs back when touched.
6. Cool in the pan a few minutes, then move to a wire rack to cool completely.
7. For the buttercream, beat the butter, lemon zest and salt on medium-high speed for 2 to 3 minutes until light and creamy.
8. Sift in the powdered sugar one cup at a time, beating well between additions and scraping down the bowl as needed.
9. Beat in 2 tablespoons of lemon juice on low speed, scrape down the bowl and mix about 1 minute more until fluffy. Add more lemon juice if the frosting is stiff or you want more tang.
10. Pipe the buttercream onto the cooled cupcakes with a large star tip.

Zusammengefasst aus dem Video von Preppy Kitchen. Schau es dir für die Details an.

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