Lemon Kiwi Cupcake Recipes

LEMON KIWI CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line 56 mini cupcake cups from 3 (24-cup) mini cupcake or muffin pans or 18 regular-size cupcake or muffin cups from 2 (12-cup) regular-size cupcake or muffin pans with paper cupcake liners.
• In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mix the eggs, buttermilk, and oil. Add the dry ingredients to the wet ingredients. Once the ingredients are mixed, add the lemon zest and lemon juice, and blend until combined. Bake the cupcakes until golden brown and the centers spring back when lightly pressed, 16 to 18 minutes for minis or 22 to 24 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a wire rack to cool completely.
• Increase the oven temperature to 450 degrees F. Transfer the kiwi cream to a pastry bag fitted with a small round tip and fill each cupcake with some of the cream. Transfer the meringue mixture to a separate pastry bag fitted with a large round tip and pipe the meringue on top of each cupcake. Place the cupcakes on baking sheets and bake until lightly browned and cooked through, about 3 to 4 minutes.
• In a medium saucepan, melt the butter over medium heat. Add the sugar, eggs, and kiwi mixture. Reduce the heat to medium-low and cook, stirring until it thickens and coats the back of a wooden spoon, about 12 minutes. Set the pan over a large bowl of ice and continue to stir until the mixture has cooled slightly. Strain the mixture into a clean bowl and refrigerate until thickened and well chilled.
• In the bowl of an electric stand mixer, combine the egg whites and sugar and whip until the mixture is firm and glossy.

LEMON CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
• Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
• Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.
• Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until smooth and well combined.
• Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.
• Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.
• Pipe the frosting onto the cupcakes. I used Ateco tip 844.
• Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.

KIWI CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
• In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.
• Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
• Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about a little more than 1/2 full.
• Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.
• In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 2 minutes, until light and fluffy.
• Add in the pureed kiwi and mix until combined. If you see kiwi chunks in your puree, remove them as this time.
• Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn't too wet.
• Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny.
• Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles.
• Garnish each cupcake with a kiwi slice.

LEMON CUPCAKES

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.

KIWI VANILLA CUPCAKES WITH KIWI BUTTERCREAM FROSTING RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners (I do NOT recommend using silicone liners). 2. Peel the 3 kiwis you will need for the cupcakes and frosting, and mash them well using a fork, trying to break up large chunks. See the consistency of the mashed kiwi below for reference. If your kiwi is not soft enough to mash with a fork, puree it in a food processor or blender. You will use 1/3 cup of the mashed kiwi for the cupcakes, and the remainder can be set aside for the frosting. 3. In a medium bowl, mix together the flour, baking powder, and salt for the cupcake base. In another small bowl, mix together the milk, vanilla, and the 1/3 cup mashed kiwi. 4. In a large bowl, cream the 1 stick of butter with an electric mixer on medium-high speed until light and fluffy, then add sugar and continue beating until fluffy. Turn down the speed to medium and blend in egg and egg whites until just blended. 5. Turn mixer to low speed and add half the flour mixer, mixing briefly until just blended. Then add the milk and kiwi mixture, blend briefly until just combined. Finally add remaining half of the flour mixture, scrape down sides of bowl, and finish mixing just until blended. 6. Divide batter evenly among muffin cups, and bake for 22-25 minutes until tops are golden and just dry to the touch, and a toothpick inserted comes out clean. (If you so happen to be using silicone muffin cup liners, you may need to add an extra 10-15 minutes of bake time on top of this.) Remove from oven and cool thoroughly before frosting. If using silicone liners, remove them as soon as the cupcakes have cooled just enough to handle. 7. Make the frosting: Cream butter until light and fluffy. Add approx 3-5 tbsp of mashed kiwi to the butter, 1 tablespoon at a time, and blend well. You can always add more kiwi but you can't take it back once it's in there. Just make sure the mixture is still light and fluffy and doesn't become watery. Now add vanilla and confectioner's sugar, and blend thoroughly. Stop to taste the frosting, making note of the degree of sour versus sweet. The final step is to add the salt and mix well, and taste again. The frosting flavor should really round out and come together at the end, without being too sweet or too sour. You won't taste the salt, but it will balance out the kiwi and the sugar so that the uniqueness of the kiwi flavor shines through. I swear the frosting tastes so addictive and refreshing, like a perfectly ripe kiwi, mmm! These cupcakes are best the day of.