Wednesday, May 28, 2014

Light and Dainty Lemon Cupcakes

I love sugar. I will eat sugary things for breakfast, lunch, dinner and snack-time. But, let's be real about cupcakes. Sometimes the frosting is too sweet and you can only eat a few bites before feeling it in your teeth.

So when I chose to make lemon cupcakes for a dear friend's Sip & See, I opted for lemon-infused whipped cream for the frosting instead of a buttercream or cream cheese topping.

The result was a light, delicious little cupcake, or described on, as "truly lighter than air and will melt in your mouth." It's one that you can eat many of. And I did. (As did my hubs. And my children.).

Lemon Cupcakes ( )
Makes about 30 mini cupcakes, or about 14 large
1 1/2 cups self-rising flour
1/4 tsp. salt
1/2 cup unsalted butter, at room temperature
1 cup white sugar
2 extra large eggs, at room temperature
1/2 tsp. vanilla extract
1 tablespoon lemon zest
1/2 cup whole milk, divided
1 1/4 tbsp. fresh lemon juice, divided


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