Got Lemons?

It’s National Lemon Cupcake Day

OK, I admit it. I go crazy for lemon-flavored anything — drinks, sauces, cakes — you name it. If it has that juicy citrus fruit involved, I’m all in. So, when I looked at my calendar and noticed that today is National Lemon Cupcake Day, I headed straight for my kitchen, grabbed my Hiland Dairy ingredients and made my favorite homemade lemon cupcakes. Here are the step-by-step directions so you can give them a try!

Homemade Lemon Cupcakes

homemade-lemon-cupcakes

Ingredients:

homemade-lemon-cupcakes-ingredients

Cupcakes:

Frosting:

Garnish:

  • Lemon-flavored candy fruit slices (optional)

Directions:

For cupcakes, preheat oven to 375° F. Line cupcake tin with paper liners.

Sift flour and salt into a mixing bowl. Set aside.

Beat the butter and sugar until light and fluffy. Beat in the eggs (one at a time), beating each egg until completely mixed in before adding the next. Mix in the vanilla extract and lemon zest.

homemade-lemon-cupcakes-step-1

Gently beat the flour mixture into the butter mixture, one third at a time. After the second addition of the flour mixture, alternate with half the milk and lemon juice.

homemade-lemon-cupcakes-step-2

Beat until combined, but do not overmix. Fill each cupcake liner 3/4 full and bake for 16 minutes. Remove cupcakes from baking tin and let cool on a rack.

For frosting, beat the heavy whipping cream in a chilled bowl on low speed until the cream begins to thicken, about 4 to 5 minutes. Add the powdered sugar and lemon juice a little bit at a time, mixing completely after each addition.

homemade-lemon-cupcakes-step-3

Beat until the frosting forms soft peaks. Spread frosting on cooled cupcakes and enjoy!

Print this recipe.

Diva’s Tip

I add six or eight drops of yellow food coloring to the frosting to give it some added color.

The Dairy Diva

~The Dairy Diva