This will be my go-to for lemon cupcakes. I got about 30 from this recipe. I did not find them dense at all. When I use the creaming method - as this recipe requires, make sure that the butter and eggs are at room temp. Cream the butter and sugar together for 2 - 3 minutes, and do fully incorporate one egg at a time. This is the stage where we get all the air in to the batter. Work quickly with the flour, milk, and lemon juice additions, stirring as little as possible to thoroughly combine. Over mixing at this point activates the gluten in the flour and makes denser cake.
I added two tablespoons of good lemon extract. I removed a bit of each cupcake from the center with an apple corer, and filled them with lemon curd. I topped them with Italian Meringue frosting, and served them as Lemon Meringue Cupcakes - reminiscent of the Lemon Meringue Pie I grew up on.
6 users found this review helpful
Jul. 31, 2013