RECIPE :: Easy Lemon Cupcakes

Today I am sharing a fabulous recipe from a good friend of mine, who you will be seeing guest contribute on here from time to time: Kimberley from Kimberley's Kitchen! Today she is making cupcakes! 

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Lemon Love

There are few things I love more than lemons. I consider them to be a perfect food. And when it comes to baking and desserts, lemons are one of the most versatile and easy ingredients to use. 

When I long for Spring I turn to lemons to make a dessert that feels light and fresh. I baked up a batch of Lemon Cupcakes with my Favorite Lemon Frosting. And then for fun, I stuffed it all into jars. Because food just seems so much more fun when it is in a jar!

These cupcakes will delight your guests, and the recipe can be made into minis or a full cake too (adjust baking time accordingly). It is quick and easy. And the lemon frosting is heavenly. 

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Easy Lemon Cupcakes (makes 1 dozen)

Preheat oven to 350 degrees. Line a muffin pan with paper liners.

In a medium bowl, cream 1/3 cup butter and 1 cup granulated sugar. Add zest of 1 lemon. Add 1 egg and mix. Add 1 2/3 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to butter mixture. Mix and when almost incorporated, add 3/4 cup of milk. Mix until smooth.

Scoop batter into prepared muffin pan and fill liners half full. Bake until done, approximately 30 minutes.

Remove from oven and place pan on a wire rack. Allow to cool for a few minutes and then carefully remove cupcakes and place on rack. Allow to cool completely.

Vanilla version: Omit lemon zest and replace with 2 teaspoons vanilla extract.

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My Favorite (Lemon) Frosting

This is my favorite frosting and can be adapted for a variety of flavors. To make vanilla, omit lemon zest and add 2 teaspoons vanilla extract. And to make chocolate frosting, add vanilla and melted dark or milk chocolate (approx 6 ounces of chocolate).

Cream 1 cup softened butter. Slowly add 2 cups confectioner sugar until smooth. Add zest of 1 lemon and blend. Add 1 or 2 Tablespoons of milk to reach desired consistency. Use immediately or refrigerate in a sealed container for up to 3 days. Bring to room temperature to use.

 

To assemble:

Slice cooled cupcake in half horizontally. Place bottom half in jar and top with some frosting. Top with other half of cupcake and finish with frosting. Add sprinkles, whipped cream, or berries to top. 

Enjoy! Kimberley

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Guest Contributor: Kimberley Mulla

My Mom gave me my first cookbook when I was six years old. I have been baking & cooking ever since.

I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well. 

I love making marshmallows. Every single one. It brings me so much joy to create something unique, tasty, and delightful.

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