Also, if you've been paying attention, I've basically found my cupcake base taken and modified from Ina Garten's coconut cake recipe. The cupcakes have a delicate, moist crumb, but they still have some heft to them. They were made for coconut cupcakes, but they've taken well to vanilla and, now, to lemon as well.
Preheat oven to 350 degrees, or 325 for dark pans, and line 2 muffin tins with 16 cupcake liners. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter, sugar, and zest on medium speed for about 3 minutes or until light and fluffy. Add in the eggs, one at a time, followed by the vanilla, lemon juice, and lemon oil if using. Scrape down the bowl as necessary, and avoid over-beating.
Mix in the dry ingredients alternately with the milk in a 3:2 ratio, beginning and ending with the flour. Scrape down the bowl as needed. Pour batter into the prepared cupcake tins and bake at 350 degrees for 15-18 minutes (18 - 22 at 325) until they are light golden and a toothpick inserted in the center of a cupcake comes out clean. Frost with very lemon frosting.
Lemon Curd
2 lemons, zested
1/2 cup sugar
1 1/2 tsp cornstarch
pinch of salt
3 large egg yolks
1/4 cup lemon juice
4 tbsp butter, sliced into 4 pieces
Combine zest, sugar, cornstarch, and salt in a medium saucepan. Whisk to combine. Add egg yolks and whisk until pale yellow. Whisk in juice and set pan over low - medium heat. Stir with a wooden spoon until thick. Usually, this takes 10 minutes of cooking over a medium low flame. Strain through a mesh sieve into a bowl. Add butter, one piece at a time and stir until combined before adding another piece. Cool. Cover and chill. This makes about 3/4 cup lemon curd (and can be used to make lime curd as well). This can be made up to 5 days in advance.
2 lemons, zested
1/2 cup sugar
1 1/2 tsp cornstarch
pinch of salt
3 large egg yolks
1/4 cup lemon juice
4 tbsp butter, sliced into 4 pieces
Combine zest, sugar, cornstarch, and salt in a medium saucepan. Whisk to combine. Add egg yolks and whisk until pale yellow. Whisk in juice and set pan over low - medium heat. Stir with a wooden spoon until thick. Usually, this takes 10 minutes of cooking over a medium low flame. Strain through a mesh sieve into a bowl. Add butter, one piece at a time and stir until combined before adding another piece. Cool. Cover and chill. This makes about 3/4 cup lemon curd (and can be used to make lime curd as well). This can be made up to 5 days in advance.
Lemon Cupcakes
yield: about 16 cupcakes
1 cup unsalted butter, softened
1 1/3 cup sugar
1 cup unsalted butter, softened
1 1/3 cup sugar
zest from 2 lemons
3 extra-large eggs
1 tbsp pure vanilla extract
1 1/2 tbsp lemon juice
3 extra-large eggs
1 tbsp pure vanilla extract
1 1/2 tbsp lemon juice
1/4 tsp lemon oil, optional
2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup milk
2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup milk
Preheat oven to 350 degrees, or 325 for dark pans, and line 2 muffin tins with 16 cupcake liners. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter, sugar, and zest on medium speed for about 3 minutes or until light and fluffy. Add in the eggs, one at a time, followed by the vanilla, lemon juice, and lemon oil if using. Scrape down the bowl as necessary, and avoid over-beating.
Mix in the dry ingredients alternately with the milk in a 3:2 ratio, beginning and ending with the flour. Scrape down the bowl as needed. Pour batter into the prepared cupcake tins and bake at 350 degrees for 15-18 minutes (18 - 22 at 325) until they are light golden and a toothpick inserted in the center of a cupcake comes out clean. Frost with very lemon frosting.
Lemon Frosting
1 cup butter, softened
3 - 4 cups powdered sugar
zest of 3 medium-sized lemons
3 tbsp fresh lemon juice
In the bowl of a stand mixer, beat the butter until light and fluffy. Gradually incorporate 3 cups of confectioner's sugar, one cup at a time until fully incorporated. Next, mix in the zest and lemon juice. If the frosting is a little too loose, incorporate more confectioner's sugar until it's of spreading consistency.
Fill cupcakes with lemon curd, and top with the frosting.
1 cup butter, softened
3 - 4 cups powdered sugar
zest of 3 medium-sized lemons
3 tbsp fresh lemon juice
In the bowl of a stand mixer, beat the butter until light and fluffy. Gradually incorporate 3 cups of confectioner's sugar, one cup at a time until fully incorporated. Next, mix in the zest and lemon juice. If the frosting is a little too loose, incorporate more confectioner's sugar until it's of spreading consistency.
Fill cupcakes with lemon curd, and top with the frosting.
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