Double Lemon Cupcakes

Introduction & Inspiration

These Double Lemon Cupcakes are a burst of sunshine in every bite! They’re intensely lemony, with a moist and tender crumb, and topped with a creamy, tangy lemon cream cheese frosting. They’re perfect for spring celebrations, summer gatherings, or any time you crave a bright and refreshing dessert.

My inspiration for this recipe comes from a deep love of lemon desserts. I wanted to create a cupcake that truly showcased the bright, zesty flavor of lemon, both in the cake itself and in the frosting. The “double” in the name refers to the lemon zest in the batter and the lemon juice and zest in the frosting.

I also wanted a recipe that was relatively easy to make, using simple ingredients and techniques. These cupcakes are perfect for both experienced bakers and beginners, and they’re sure to impress. They are perfect for a party,

Nostalgic Appeal

Lemon desserts, for many, evoke feelings of warmth, sunshine, and happy memories. They’re often associated with spring and summer, with picnics, potlucks, and family gatherings. The bright, citrusy flavor is both refreshing and comforting.

These Double Lemon Cupcakes tap into that nostalgia. Offering a way to enjoy a classic flavor combination in a fun and convenient cupcake form. They are also, perfect for sharing.

The combination of a moist, tender cake and a creamy, tangy frosting is a timeless pairing. It’s a flavor profile that appeals to all ages and brings a smile.

It is perfect for a family gathering.

Homemade Focus

This recipe is all about the homemade goodness. We’re making both the cupcakes and the lemon cream cheese frosting from scratch, using fresh ingredients and simple techniques. It’s about taking the time to create a dessert that’s truly special.

I believe that homemade baked goods are always superior to store-bought versions. You have complete control over the ingredients, the quality, and the flavor. Plus, there’s something incredibly satisfying about baking from scratch.

The process of making the batter, baking the cupcakes, and then topping them with a homemade frosting is a labor of love. The result is a batch of incredibly flavorful and satisfying Double Lemon Cupcakes.

The smell when they are baking is amazing.

Flavor Goal

The primary flavor goal for these Double Lemon Cupcakes is to achieve an intense, bright, and balanced lemon flavor, with a moist and tender cake and a creamy, tangy frosting.

The cupcakes themselves are infused with lemon zest, which adds a vibrant citrusy aroma and flavor. The zest contains the essential oils of the lemon, providing a more concentrated flavor than the juice alone.

The frosting features both lemon juice and lemon zest, creating a double dose of lemon flavor. The cream cheese adds tanginess and creaminess, balancing the sweetness of the powdered sugar.

The overall experience should be a delightful combination of sweet, tart, and creamy, with a burst of fresh lemon flavor in every bite. It is a very refreshing flavor.

Ingredient Insights

Let’s take a closer look at the key ingredients:

For the Cupcakes:

• Cooking spray: Used to grease the muffin liners, preventing the cupcakes from sticking.
• Unsalted butter, softened: Provides richness, flavor, and tenderness to the cupcakes. Make sure it’s softened to room temperature for easy beating.
• Large eggs, at room temperature: Bind the ingredients together and add richness. Using room temperature eggs helps them to emulsify better with the other ingredients.
• All-purpose flour: Provides the structure for the cupcakes.
• Baking powder and baking soda: Leavening agents that help the cupcakes to rise and become light and fluffy.
• Salt: Balances the sweetness and enhances the other flavors.
• Granulated sugar: Provides sweetness and contributes to the tender crumb of the cupcakes.
• Whole milk: Adds moisture to the batter.
• Lemon zest (from 2 to 3 lemons): The star of the show! Adds intense lemon flavor and aroma to the cupcakes.

For the Frosting:

• Powdered sugar: Provides sweetness and structure to the frosting.
• Cream cheese, softened: Adds tanginess, creaminess, and richness to the frosting. Use full-fat cream cheese for the best results.
• Unsalted butter, softened: Adds richness and flavor to the frosting.
• Fresh lemon juice: Adds a bright, tart lemon flavor to the frosting.
• Lemon zest (from about 2 lemons): Enhances the lemon flavor and adds a beautiful aroma.
• Candied lemon peel, for topping (optional): Adds a decorative touch and an extra burst of lemon flavor.

Essential Equipment

Here the list of the tools you will need:

• 12-cup muffin pan: For baking the cupcakes.
• Paper liners: To line the muffin cups and prevent sticking.
• Hand mixer (or stand mixer): For beating the butter and eggs, and for making the frosting.
• Medium bowls (at least 3): For mixing the batter and for making the frosting.
• Large bowl: For whisking together the sugar, milk, and lemon zest.
• Whisk: For combining the dry ingredients and for whisking together the sugar, milk, and lemon zest.
• Wooden spoon (optional): For mixing the batter if it becomes too thick for the mixer.
• Rubber spatula: For scraping down the sides of the bowl.
• Measuring cups and spoons: For accurate measurements.
• Zester or microplane: For grating the lemon zest.
• Juicer (optional): For juicing the lemons.
• Piping bag and tip (optional): For piping the frosting onto the cupcakes.
• Wire rack

List of Ingredients with Measurements

Here’s a complete list of the ingredients you’ll need, with precise measurements:

For the Cupcakes:

• Cooking spray
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened
• 3 large eggs, at room temperature
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar
• 1/4 cup whole milk
• 3 tablespoons grated lemon zest (from 2 to 3 lemons)

For the Frosting:

• 3 to 4 cups powdered sugar
• 8 ounces cream cheese, softened
• 1 stick (8 tablespoons) unsalted butter, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons grated lemon zest (from about 2 lemons)
• Candied lemon peel, for topping (optional)

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Cupcakes

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners, then coat the liners with cooking spray. This double layer of protection ensures the cupcakes won’t stick.
2. Beat Butter and Eggs: In a medium bowl, beat the softened butter and eggs with a hand mixer on medium-high speed until combined. You should still see small bits of butter; this is okay. This method is a bit unusual (typically you’d cream the butter and sugar first), but it works well for this recipe.
3. Combine Dry Ingredients: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Wet Ingredients (Separately): In a large bowl, whisk together the granulated sugar, milk, and lemon zest.
5. Combine Wet Ingredients: Add the butter and egg mixture to the sugar mixture and beat with the mixer until combined.
6. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. If the batter becomes too thick for the mixer, switch to a wooden spoon. Do not overmix.
7. Divide Batter: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
8. Bake: Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Cool: Let the cupcakes cool in the pan on a wire rack for 5 minutes, then remove the cupcakes to the rack and let them cool completely before frosting.

Part 2: Make the Frosting

1. Beat Cream Cheese and Butter: While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and softened butter with a mixer until light and fluffy.
2. Gradually Add Powdered Sugar: Gradually add 3 cups of the powdered sugar, beating on low speed until combined.
3. Add Lemon Juice and Zest: Add the fresh lemon juice and lemon zest, beating until combined.
4. Adjust Consistency: Beat the frosting until light and fluffy. If it’s too thin, add more powdered sugar, a little at a time, until it reaches the desired consistency. If it’s too thick, add a tiny bit of milk or cream.

Part 3: Frost and Decorate

1. Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.
2. Decorate (Optional): Top with candied lemon peel, if desired.

Enjoy these bright and flavorful Double Lemon Cupcakes!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cupcakes are dry.

Solution: This could be due to overbaking, using too much flour, or not enough moisture in the batter. Be sure to measure your flour correctly (spoon and level method, or ideally, by weight) and don’t overbake the cupcakes.

Problem: My cupcakes are dense.

Solution: This could be due to overmixing the batter, not enough leavening agent (baking powder/soda), or using cold ingredients. Make sure your baking powder and baking soda are fresh, don’t overmix the batter, and use room temperature eggs.

Problem: My frosting is too thin.

Solution: Add more powdered sugar, a little at a time, until the frosting reaches the desired consistency.

Problem: My frosting is too thick.

Solution: Add a little bit of milk or cream, a teaspoon at a time, until the frosting is smooth and spreadable.

Problem: My frosting is lumpy.

Solution: Make sure your cream cheese and butter are softened to room temperature before beating them. You can also try sifting the powdered sugar before adding it to the frosting.

Tips and Variations

Here are some tips and variations to customize your Double Lemon Cupcakes:

Tip: For the best lemon flavor, use freshly grated lemon zest and freshly squeezed lemon juice.

Tip: Make sure your butter, eggs, and cream cheese are at room temperature for the best results.

Tip: Don’t overmix the batter, as this can result in tough cupcakes.

Variation: Add a teaspoon of poppy seeds to the batter for Lemon Poppy Seed Cupcakes.

Variation: Add a layer of lemon curd to the center of the cupcakes before baking.

Variation: Substitute the lemon zest and juice with lime zest and juice for Lime Cupcakes.

Variation: Use a different type of frosting, such as a simple vanilla buttercream or a cream cheese frosting without lemon.Variation: Instead of cupcakes, make it a cake.

Serving and Pairing Suggestions

These Double Lemon Cupcakes are perfect for:

• Spring and summer gatherings
• Birthday parties
• Baby showers
• Bridal showers
• Afternoon tea
• Any occasion where you want a bright and refreshing dessert

Pairing Suggestions:

• A glass of cold milk
• Coffee or tea
• Lemonade or iced tea
• Sparkling wine or champagne
• Fresh berries

Nutritional Information

Nutritional data is approximate and will vary depending on the specific ingredient brands and preparation methods used.

Here’s an approximate nutritional breakdown per cupcake (assuming 12 cupcakes, with frosting):

• Calories: 350-400
• Fat: 20-25g
• Saturates: 12-14g
• Protein: 4-5g
• Carbohydrates: 40-45g
• Fiber: 0-1g
• Sugar: 25-30g
• Sodium: 150-200mg

These cupcakes are a treat, so they’re best enjoyed in moderation.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Double Lemon Cupcakes by beating butter and eggs, whisking together dry ingredients (flour, baking powder, baking soda, salt), combining wet ingredients (sugar, milk, lemon zest), adding the butter mixture to the sugar mixture, incorporating the dry ingredients, baking the cupcakes, making a lemon cream cheese frosting (powdered sugar, cream cheese, butter, lemon juice, lemon zest), and frosting the cooled cupcakes.

Q&A:

Q: Can I make these cupcakes ahead of time?

A: Yes, you can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. You can also make the frosting ahead of time and store it in the refrigerator. Bring it to room temperature and re-whip it before using. It’s best to frost the cupcakes closer to serving time.

Q: Can I freeze these cupcakes?

A: Yes, you can freeze the unfrosted cupcakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before frosting.

Q: Can I use a different type of citrus fruit?

A: Yes, you can substitute the lemon zest and juice with lime zest and juice, orange zest and juice, or grapefruit zest and juice.

Q: Can I use a gluten-free flour blend?

A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the other ingredients are also gluten-free.

Q: How can I store the leftover? A: Keep them in the fridge.

I hope this comprehensive guide has inspired you to make these delicious and refreshing Double Lemon Cupcakes! They’re a perfect way to brighten any day and a delightful treat to share with friends and family. Enjoy the baking process, and savor every lemony bite!