LIGHTLY LEMON CUPCAKES
Dessert on a little piece of heaven - light and lemony cupcakes with whipped cream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.
- In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.
- Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.
Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 12 g, TransFat 1 g
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
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