Tag Archives: Lemon

Day 345 – Lemon Cupcakes with Lemon Buttercream

11 Jul

Today is my Aunt Angella’s birthday!  (I don’t have any pics of her…or us…so you’ll have to live without it.)  But, she is my other aunt who loves to bake. (I was blessed with 2 aunts who love to bake.  Crazy!)  Angella was the aunt who baked my sister and I crazy, over-the-top Barbie cakes on our birthdays.  So, I wanted to bake some special cupcakes for her special day.  Lemon Cupcakes with Lemon Buttercream (recipe below from The Amazing Bake).

PS This is only the first birthday this week.  The next 3 days are also birthdays (and one of them is mine!)!  It’s gonna be a fun 4 days.

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are fairly dense, but still have a little crumbly to them. They’re very sticky. The have a strong lemon flavor. Very tart, with a good amount of sweet. Like lemonade.

Note: I used 4 lemons for zest and juice (both cake and frosting).

Lemon-Buttercream

The frosting is creamy and soft. It has a very tart lemon flavor, followed by a strong sweetness. But very tart. Lips pursed.

Lemon-Lemon-Cupcake     Mini-Lemon-Lemon-Cupcake

The cupcake overall is extremely tart. That’s the first thing I noticed. There is a decent amount of sweetness too. But tart is the winner. It really is a lot like drinking a glass of lemonade. Lemonade that’s really strong on the lemon, and not quite as strong on the sugar.

Lemon-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4 (Just zesting and juicing. Easy, but time-consuming.)
  • TOTAL: 19

Mini-Lemon-top

RECIPE

Lemon Cupcakes with Lemon Buttercream (recipe from The Amazing Bake)

Lemon Cupcakes:

  • 2 sticks unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk
  • 2 Tbsp. lemon zest
  • 5 Tbsp. lemon juice

Lemon Buttercream:

  • 4 oz. (1 stick) unsalted butter, softened
  • 2 3/4 cups powdered sugar
  • 1/2 tsp. salt
  • 1 Tbsp. plus 1 tsp. whole milk
  • 1 tsp. pure vanilla extract
  • 2 Tbsp fresh lemon juice
  • Yellow gel food coloring (optional)

For directions visit The Amazing Bake.

*Tomorrow: Chocolate Chip Cookie Dough Cupcakes*

Day 342 – Lemon-Raspberry Cupcakes

8 Jul

It’s time (again) for a nice summery flavor.  Lemon-Raspberry Cupcakes (recipe below from ambrosia).  Sounds sweet.  Sound tart.  Sounds refreshing.  Should be just summery enough.

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are soft and squishy, but still chewy. They are a little oily, but just enough to be moist, not greasy. The have a simple, sweet lemon flavor. The minis have a stronger lemon flavor than the full-sized, which is more subdued.

Lemon-Buttercream

The frosting is smooth and creamy. Easy to pipe, but use a larger tip because some of the zest gets caught while piping. It has a sweet buttercream flavor with just a hint of lemon.

Lemon-Raspberry-Cupcake     Mini-Lemon-Raspberry

The raspberry preserves really bring out the lemon flavor in both the cake and the frosting. They are sweet and a little tart, with a great combo of lemon and raspberry.

Lemon-Raspberry-halved2

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19.5

Lemon-Raspberry-halved

RECIPE

Lemon-Raspberry Cupcakes (recipe from ambrosia)

Lemon Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • zest of 1 lemon (or more, if desired)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/4 cup milk
  • juice of 1 lemon
  • 2/3 cup raspberry preserves

Lemon Buttercream:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 5-6 cups powdered sugar, sifted
  • 2-4 tablespoons milk
  • pinch of salt
  • zest of one lemon
  • yellow food coloring (optional)

For directions visit ambrosia.

*Tomorrow: Pina Colada Cupcakes*

Day 323 – Lemon Raspberry Cupcakes

19 Jun

So far this week we’ve had a lot of rich, indulgent cupcakes.  My taste buds needed a break!  These Lemon Raspberry Cupcakes (recipe below from Cherry Tea Cakes) looked light and tart.  Perfect!

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are fairly dense, but very light. They have a nice, sweet lemon flavor. Not strong or bitter (as lemon can sometimes be). Just light and refreshing.

Note: The recipe calls for grated lemon peel. I took this as lemon zest. I used the zest of 2 lemons. Not sure it was quite 2 tablespoons (as is called for), but it was a great amount.

Raspberry-Frosting

The frosting is smooth and creamy. Typical buttercream consistency. It has a very sweet raspberry flavor. Despite how sweet it is, it’s still pretty light. Though not as refreshing as the cupcake.

Lemon-Raspberry-Cupcake     Mini-Lemon-Raspberry-Cupcak

This is a sweet, refreshing, slightly tart cupcake. The raspberry and lemon go so smoothly together. Nothing sticks out or is too aggressive. They balance each other nicely. The more even cupcake balances the very sweet frosting, and the raspberry preserves bring out the raspberry flavor and tartness in the frosting.

Lemon-Raspberry-halved

Note: As is typical with pre-filled cupcakes, all of the preserves sunk to the bottom. The flavor is still there, but it makes them a little harder to eat, since the bottom is now a gooey, sticky mess, instead of a cupcake.

Lemon-Raspberry-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

Mini-Lemon-Rasp-top

RECIPE

Lemon Raspberry Cupcakes (recipe from Cherry Tea Cakes)

Lemon Buttermilk Cupcakes:

  • 1 3/4 cups sugar
  • 3/4 cup unsalted butter, room temperature
  • 2 tablespoons grated lemon peel
  • 3 extra-large eggs
  • 1/4 cup fresh lemon juice
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • seedless raspberry jam

Raspberry Buttercream:

  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • a pinch of salt
  • 4 cups confectioners’ sugar
  • raspberry jam to taste

For directions visit Cherry Tea Cakes.

*Tomorrow: Samoa Cupcakes*

Day 312 – Sweet Tea Cupcakes

8 Jun

I love brunch.  I love it so much!  I would eat brunch every day.  (Seriously.  Ask my friends.  We have a brunch “club”.  Only 3 of us.  But still.)  These Sweet Tea Cupcakes (recipe below from Mrs. Regueiro’s Plate) totally reminded me of something we would get for brunch.

Tea-Cupcake     Mini-Tea-Cupcake

The cupcakes are dense, very chewy and a little greasy. They have a sweet, almost sugar cookie flavor to them. I don’t get a lot of lemon or tea flavor. At all.

Lemon-Frosting

The frosting is smooth and creamy. It would be thick enough to pipe, but the recipe has it spread on, so that’s what I did. It has a sweet, lemon cream cheese flavor. The lemon is much stronger in the frosting than the cupcake.

Sweet-Tea-Cupcake     Mini-Sweet-Tea-Cupcake

The frosting is the star in this cupcake, which is far from a bad thing. Together it’s sweet, a little tart and very moist. I’m still not getting ANY of the tea flavor. I would maybe change the name to an Arnold Palmer cupcake (ya know, half lemonade/half tea). Cause the lemon part is much, much stronger than the tea part.

Notes: I didn’t have any candied lemons on-hand, but I had a lemon. So I topped mine with lemon wedges instead.

Sweet-Tea-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

Mini-Sweet-Tea-top

RECIPE

Sweet Tea Cupcakes (recipe from Mrs. Regueiro’s Plate)

Sweet Tea Cupcakes:

  • 3/4 cup milk
  • 7 lemon-flavored tea bags
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 eggs

Lemon Cream Cheese Frosting:

  • 8 ounces cream cheese bar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon sweet tea milk mixture
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1 tablespoon lemon zest
  • Candied Fruit Lemons for garnish

For directions visit Mrs. Regueiro’s Plate.

*Tomorrow: Atomic Fireball Cupcakes*

Day 304 – Gluten-free Lemon Cupcakes

31 May

It’s the last day of the month again.  You know what that means.  A “different” cupcake.  (And, of course, a Monthly Competition later today.  Don’t forget!)  And what better way to do a different cupcake this month than…Lemon!  Gluten-free Lemon Cupcakes (recipe below from Lemon Drop).

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are dense and a little mealy. I can really feel the granules in the flours. But they melt away pretty quickly. The have a nice, light lemon flavor. Almost an afterthought. Not very sweet though.

GF-Lemon-Frosting

The frosting is fluffy and creamy. It has a light cream cheese sugary flavor with just the slightest hint of lemon.

GF-Lemon-Cupcake     Mini-GF-Lemon-Cupcake

The sugary frosting more than makes up for the lack of sugar in the cupcake. Together they offer a nice, light lemon flavor. Not aggressive at all. The texture of the cupcake still throws me a little bit, but with the frosting it all just kinda melts in my mouth.

GF-Lemon-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18

Mini-GF-Lemon-top

RECIPE

Gluten-free Lemon Cupcakes (recipe from Lemon Drop)

Cupcakes:
1/2 cup coconut flour
1/2 cup almond flour
1/2 teaspoon salt
1/4 teaspoon baking soda
3 eggs at room temperature
1/2 cup grapeseed oil
1/2 cup agave nectar
1/4 teaspoon pure lemon oil
zest from one large lemon

Frosting:
1/2 cup butter at room temperature
1/4 cup cream cheese at room temperature
2 cups icing sugar, sifted
2 tablespoons whipping cream
1/8 teaspoon pure lemon oil

For directions visit Lemon Drop.

*Tomorrow: Angel Food Cupcakes*

 

Day 289 – Lemon Lime Citrus Cupcakes

16 May

Yesterday was a little dreary for Spring. Today looks like it might be the same.  So, I decided we needed a little lift to kick this weekend into gear.  Lemon Lime Citrus Cupcakes (recipe below from Today’s Mama).

Lemon-Lime-Cake     Mini-Lemon-Lime-cake

The cupcakes are thick but a little squishy. They are also a little crumbly, but not dry. Very middle-ground cupcakes. They have a sweet lemon-lime flavor. A little like Sprite or 7-up, but fresher.

Lemon-Lime-Frosting

The frosting is smooth and creamy. It has a sweet cream cheese flavor with just a hint of lemon-lime.

Lemon-Lime-Cupcake     Mini-Lemon-Lime-Cupcake

Together it’s all of a sudden it’s super-sweet. Like, aggressively so. The lemon-lime flavor is strong, but the sweetness is just overpowering. Separately I didn’t think either part was too sweet, but together it needs something to balance it and bring it back down a little. A less sweet cupcake would probably be the way to go.

Lemon-Lime-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 19.5

Mini-Lemon-Lime-top

RECIPE

Lemon Lime Citrus Cupcakes (recipe from Today’s Mama)

Lemon Lime Cupcakes:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla
  • 1 cup sour cream
  • zest of 1 lemon + zest of 1 lime
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 /2 teaspoons baking powder
  • 1/2 teaspoon salt

Lemon Lime Frosting:

  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar + 2 cups powdered sugar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice

 

For directions visit Today’s Mama.

*Tomorrow: Shirley Temple Cupcakes*

Day 287 – Pink Lemonade Cupcakes

14 May
Some Wednesdays need a little pick-me-up.  Yesterday I was feeling a little less than great.  A little under the weather.  And, thanks to the mini cupcake baking in my belly, no cold meds for me!  So today, I definitely wanted something refreshing and light.  And these Pink Lemonade Cupcakes (recipe below from The Daily Recipe) looked just refreshing enough.
Pink-Lemon-Cupcake     Mini-Pink-Lemon-Cupcake

The cupcakes are dense and chewy. They have a strong lemonade flavor. Not overly sweet, and a little tart.

Pink-Lemonade-Frosting

The frosting is very thick. It has a buttery lemonade flavor. Sweet, tart and creamy.

Note: I added just a dash of milk because the frosting was going to be too thick to pipe.

Pink-Lemonade-Cupcake     Mini-Pink-Lemonade-Cupcake

Together it’s sweet a tart. Refreshing with a little bite. I want a little more lemon flavor, perhaps lemon zest or lemon juice.

Pink-Lemonade-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4.5
  • TOTAL: 18.5

Mini-Pink-Lemonade-top

RECIPE
Pink Lemonade Cupcakes (recipe from The Daily Recipe)
Cupcakes:
  • 1 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • Pinch salt
  • 1/2 c. granulated sugar
  • 1/4 c. vegetable oil
  • 2 egg whites
  • 1/3 c. thawed frozen Pink Lemonade Concentrate
  • 1/4 c. buttermilk
  • 2 or more drops red food coloring

Lemonade Buttercream:

  • 3 c. + 3 Tbsp. confectioner’s sugar
  • 1 stick unsalted butter at room temperature
  • 1/8 tsp. salt
  • 2 Tbsp. pink lemonade concentrate
  • Red food coloring
For directions visit The Daily Recipe.
*Tomorrow: Root Beer Float Cupcakes*

Day 282 – Moist Lemon Cupcakes

9 May

Today is a special day for my family.  It’s my grandmother’s birthday.  We lost my grandmother to Alzheimer’s Disease in January 2013.  She was an amazing woman.  Educated, strong, dedicated.  Loved her family.  (She would have loved this cupcake project, too!)

grammy pic

 

(This is my sister, my nieces and me with Grammy a couple of years ago.)

Like my mother, she enjoyed lemon desserts almost above all others.  Except for the occasional chocolate dessert.  So, in honor of my Grammy, I chose these Moist Lemon Cupcakes (recipe below from Elle.Beau.Grease.).

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are dense and a little crumbly, but not dry. They have a sweet lemon flavor. The minis have a really strong lemon flavor, even before the lemon sauce.

Cream-Cheese-Frosting

The frosting is smooth and creamy. It has a strong cream cheese flavor with a little sweetness.

Moist-Lemon-Cupcake     Mini-Moist-Lemon-Cupcake

This is a mostly sweet cupcake. The lemon kinda takes a back seat to the cream cheese and the sugar of this cupcake. It’s still a sweet little bite of cupcake, just not as lemony as I’d hoped for. Perhaps adding a little lemon zest or lemon juice to the frosting would tie it all together a little more.

Note: The mini actually has a better lemon bite to it. A better balance between cream cheese and lemon.

Lemon-Cupcakes-top

Scoring Sheet

  • Cupcake Taste: 4
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 17.5

Mini-Lemon-Cupcake-top

RECIPE

Moist Lemon Cupcakes (recipe from Elle.Beau.Grease.)

Cupcakes:

  • 1/2 pound (2 sticks) butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • 1/3 cup grated lemon zest (about 3 lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup fresh lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract

Lemon Syrup:

  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/4 cup water

Cream Cheese Frosting:

  • 8 oz cream cheese, chilled
  • 5 tbsp unsalted butter, softened
  • 1 tsp vanilla
  • 2 – 2 1/2 cups powdered sugar

For directions visit Elle.Beau.Grease.

*Tomorrow: Pink Grapefruit Cupcakes*

Day 279 – Lemon Cupcakes with Blackberry Filling

6 May

Yesterday was sooooo gorgeous here in NYC!  Sunny, blue skies, 65 degrees.  Beautiful.  It makes me crave some Spring cupcakes for sure!  Cupcakes like these Lemon Cupcakes with Blackberry Filling (recipe below from A Good Appetite).

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are light and squishy. They have a nice, delicate lemon flavor. Sweet but not sugary.

Lemon-glaze

The glaze is thick but runny. It’s a very simple, sweet lemon glaze. Nothing complex.

Lemon-Blackberry-Cupcake     Mini-Lemon-Blackerry-Cupcak

I think you could really use any filling that you like with this cupcake. Strawberry, raspberry, they’d all work. The lemon is still the star, you just get that little bite of the blackberry, which adds just a little bite. Otherwise it’s a smooth, creamy lemon cupcake.

Lemon-Blackberry-halved2

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4.5
  • TOTAL: 19

Lemon-Blackberry-halved

RECIPE

Lemon Cupcakes with Blackberry Filling (recipe from A Good Appetite)

Cupcakes:

  • 2/3 c all-purpose flour
  • 1/4 t baking soda
  • 1/4 t baking powder
  • pinch of salt
  • 3 T unsalted butter, softened
  • 1/3 c sugar
  • 1 large egg, lightly beaten
  • zest of one lemon
  • juice of one lemon (with 1 t held aside for the icing)
  • 1/4 c plain yogurt
  • 6 t blackberry preserves

Glaze:

  • 1/2 c powdered sugar, shifted
  • 1 t lemon juice
  • milk

For directions visit A Good Appetite.

*Tomorrow: Vanilla Cupcakes with Strawberry Frosting*

Day 267 – Pink Lemonade Cupcakes

24 Apr

With the exception of the (somewhat biting) wind we have in New York, it definitely looks a lot like Spring.  Flowers are blooming.  The sun in shining.  And what better way to refresh than with a nice glass of lemonade?  Right?  So, I think these Pink Lemonade Cupcakes (recipe below from Sweet Cheeks in the Kitchen) will be a great addition!

Pink-Lemon-Cupcake     Mini-Pink-Lemon-cupcake

The cupcakes are dense and sticky. They have a surprisingly strong lemonade flavor. And a beautiful pink color. They have a bit of a strange aftertaste though. Like the aftertaste you get after having a glass of lemonade that isn’t sweetened enough. It’s almost bitter…

Pink-Lemonade-frosting

The frosting is thick and smooth. It’s very tart, which is a little shocking, cause there isn’t that much lemonade in it. It’s plenty sugary though too. So you don’t get the same bitter flavor that the cupcakes give.

Pink-Lemonade-Cupcake     Mini-Pink-Lemonade-Cupcake

Together they have just the right amount of sweet and tart. They really work together to give that pink lemonade flavor.

Pink-Lemonade-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4.5
  • TOTAL: 18.5

Mini-Pink-Lemon-top

RECIPE

Pink Lemonade Cupcakes (recipe from Sweet Cheeks in the Kitchen)

Cupcakes:

  • 1 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • Pinch of salt
  • 1/2 c. granulated sugar
  • 1/4 c. vegetable oil
  • 2 egg whites
  • 1/3 c. thawed frozen Pink Lemonade Concentrate
  • 1/4 c. buttermilk
  • Pink food coloring

Frosting:

  • 3 c. + 3 Tbsp. confectioner’s sugar
  • 1 stick unsalted butter at room temperature
  • 1/8 tsp. salt
  • 2 Tbsp. pink lemonade concentrate
  • Pink food coloring

For directions visit Sweet Cheeks in the Kitchen.

*Tomorrow: Mojito Cupcakes*

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