Lemon Buttermik Cupcakes Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Steps:

• Preheat oven to 350*.Line muffin tins with paper liners and set aside.
• In small bowl, whisk flour, baking powder, baking soda and salt.set aside.
• In another small bowl, combine buttermilk, lemon zest and vanilla.set aside.
• In a medium bowl, beat butter till light and fluffy, on high speed, beat in egg then egg yolk, lower speed to low, beat in flour mixture alternately with buttermilk mixture, just till blended.
• spoon batter into prepared muffin tins.
• Bake till tops are golden and springy.about 20-22 minutes.
• Cool for 15 minutes in muffin tins on wire rack.

Steps:

• Preheat oven to 350ºF. Line a standard-sized muffin tin with cupcake papers.
• Sift together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a large mixing bowl, beat together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs and egg yolk and beat until smooth, scraping down the sides of the bowl as needed. Mix in lemon zest, juice, and vanilla.
• Add flour mixture, 1/2 cup at a time, alternating with buttermilk, beating well after each addition. Mix until no dry flour remains.
• Divide batter evenly among prepared cups. Don't overfill, each cup should be no more than 2/3 full, or about 3 tablespoons each. Bake for 16 to 18 minutes or until edges are lightly golden brown and a toothpick inserted into the center comes out clean. Place pan on a wire rack and cool for 10 minutes, then remove cupcakes from tin and allow to cool completely.
• Meanwhile, to prepare glaze, sift powdered sugar into a bowl. Slowly add lemon juice and whisk until smooth; add 1 to 2 drops of food coloring if desired. Dip tops of cooled cupcakes in glaze, then quickly flip and place on wire rack. Sprinkle with nonpareils or sugar pearls, if desired. Glazed cupcakes are best enjoyed the day they are made, although unglazed cupcakes will keep, stored in an airtight container, for up to 5 days.