Lemony Sunshine Cupcakes Recipes

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HOMEMADE LEMON CUPCAKES



Homemade Lemon Cupcakes image

These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor!

Provided by Sally

Categories     Cupcakes

Time 3h

Number Of Ingredients 11

1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk*
1 and 1/2 Tablespoons lemon zest*
1/3 cup (80ml) fresh lemon juice*
topping: vanilla buttercream and additional lemon slices

Steps:

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
  • Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not overmix this batter.
  • Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when they're done. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Remove from the oven and allow to cool completely before frosting. I usually let them cool completely in the muffin pan.
  • Frost cooled cupcakes with vanilla buttercream. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.
  • Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

LEMONY CUPCAKES



Lemony Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon plus 1 pinch fine salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups sugar
1 large egg
1 large egg yolk
1 teaspoon finely grated lemon zest
2 1/2 teaspoons vanilla extract
1 cup milk
1/2 cup store-bought lemon curd
2 large egg whites
1/4 cup light corn syrup
Lemon jelly beans, for garnish, if desired

Steps:

  • Preheat the oven to 375 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
  • Sift together the flour, baking powder and 3/4 teaspoon of the salt.
  • Beat together the butter and 1 cup of the sugar with an electric mixer until pale and fluffy, about 5 minutes. Beat in the egg, yolk, zest and 1 1/2 teaspoons of the vanilla. Reduce the speed to low and add the flour mixture in three additions alternating with the milk, beginning and ending with the flour mixture. Divide the batter among the muffin cups and bake until a tester inserted in the middle of the cakes come out clean, 20 to 25 minutes. Cool the cakes for 10 minutes in the tin, and then remove and cool completely on a rack.
  • Put the lemon curd in a piping bag fitted with a 1/8-inch-round pastry tip. Insert the tip into the center of each cupcake and pipe in equal amounts of curd.
  • Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from the heat and beat until the frosting is slightly cooled, about 2 minutes longer.
  • Mound the frosting on top of the cupcakes. If desired, use a kitchen torch to brown the frosting and garnish with a lemon candy.

SUNSHINE CUPCAKES



Sunshine Cupcakes image

Want to put a smile on someone's face? Look no further than these cheery cupcakes! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 4

1 package lemon cake mix (regular size)
1 can (16 ounces) vanilla frosting
Yellow food coloring
Miniature semisweet chocolate chips, red shoestring licorice and candy corn

Steps:

  • Prepare cake batter mix according to package directions for cupcakes; cool completely., In a small bowl, tint frosting yellow. Frost cupcakes. Press two chocolate chips into each cupcake for eyes. For mouths, cut licorice into 1-in. pieces; bend slightly to curve. Press one licorice piece into each cupcake. Add candy corn around edges of cupcakes.

Nutrition Facts : Calories 208 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.

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