recipe from joythebaker.com
Lemon Scented Buttermilk Cupcakes
adapted from Demolition Desserts
8 Tablespoons unsalted butter, at room temp
1 cup plus 2 Tablespoons granulated sugar
1 Tablespoon lemon zest
2 large eggs, at room temp
1/2 teaspoon vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk
1. Preheat
the oen to 325. Sift together flour, baking powder and baking soda.
Add the kosher salt after sifting and set aside. Measure out the
buttermilk. Rub the lemon zest into the sugar until fragrant and
tinged a slight yellow.
2. Cream the
butter and the lemon sugar using an electric mixer, until the mixture
is pale and fluffy. Add the eggs one at a time, letting the eggs beat
for 1 mintue in between additions. Scrape down the bowl in between
additions.
3. Add the
dry ingredients alternately with the wet ingredients. Start by adding
one third of the flour mixture. Mix just to incorporate. Add half of
the buttermilk. Add another one third of the flour mixture. Mix to
incorporate. Add the last half of buttermilk, followed by the last
third of flour.
4. Spoon into paper lined cupcake pans. Check the cupcakes after 12 minutes. Makes 12 cupcakes.
The cupcake
recipe should be doubled for the amount of frosting the below recipe
produces. The make 24 cupcakes, or a two layer 8-inch or 9-inch round
cake, double the cake recipe above, and use the frosting recipe below
as is.
Brown Sugar Cream Cheese Frosting
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk
depending on desired consistency
Cream the
cream cheese in an electric mixer for 1 minute. Scrape down the bowl
and add the butter, beating for 1-2 minutes, or until incorporated.
(Be sure that the two are at room temperature. Cold cream cheese or
butter can make your frosting lumpy.) Add the brown sugar, pinch of
salt and vanilla extract, and beat until incorporated. Turn off mixer
and add 2 cups of powdered sugar. Turn the mixer on a low speed so the
sugar doesn't fly out of the bowl. Slowly add more sugar alternately
with the milk until you reach your desired consistency. I like my
cupcake frosting to be slightly more thick than cake frosting, so it
can hold its shape on the cupcake.