Here’s an easy Lemon Blossom Cupcake Cake recipe that is made from scratch without a pudding mix. This lemon blossom cake recipe uses cake flour for a lighter crumb and fresh lemons for a delightful citrus flavor.
I dream of lemons and cupcakes
Ingredients
- Cupcakes
- 1½ cups cake flour, sifted
- 1 cup sugar
- 6 tbsp of butter, softened
- 2 jumbo eggs
- Zest of 2 lemons
- Juice of 2 lemons
- 1 tsp pure vanilla extract
- 1½ tsp baking powder
- ½ tsp of salt
- ½ cup milk
- Easy Butter cream Frosting
- 2 cups of confectioner’s sugar
- 2 sticks of butter, room temperature
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- ¼ cup pasteurized egg whites
Instructions
For the Lemon Blossom Cupcakes
- Preheat your oven to 375°F. Line with a standard 12 cup muffin pan with greased cupcake papers.
- In a stand mixer, combine the dry ingredients: cake flour, sugar, salt and lemon vest. Add the butter in chunks and mix until it resembles fine sand.
- In a separate bowl, whisk together the eggs, lemon juice, vanilla extract and milk. The egg mixture would appear curdled.
- Add half of the wet ingredients to the dry. Mixing on high speed for 1 minute. Mixture would appear light and fluffy like ice cream. Scrape down sides of the bowl and add the remaining wet ingredients. Mix until thoroughly combined.
- Scoop the batter into the cupcake pan until the cups are two-thirds full. Bake for 16 to 18 minutes until a toothpick comes out clean.
- Remove the cupcakes from the oven and let cool for 5 minutes. Turn cupcakes out of pan and leave them on rack to cool completely.
Easy Vanilla Butter Cream Frosting
- In a stand mixer, combine the egg whites and powdered sugar on low speed; increase the speed to high and mix 5 minutes until the mixture is light, fluffy and has doubled in size. Scrape down the sides of the bowl.
- Add the butter in chunks; Scrape down the sides of the bowl, add salt and vanilla extract. Butter cream might appear curdled. Mix on high for 10 minutes.
- Frost cupcakes using a 1M tip
Notes
This butter cream frosting make a light not too sweet frosting. It was adapted from Lauren Kitchens recipe. Don't have a pasteurized egg whites on hand, simply use this American Butter Cream Frosting Recipe.