Lemon Cupcakes

Cupcakes are sweet desserts that come in the small, palm-sized portions, with the frosting on top. This little sweet pleasure is very popular not only in the United States but also around the world.

History of cupcakes

The sweet snack goes way back to the 19th century. It was, of course, invented in the United States. The first record of cupcakes, even though it wasn't called "cupcake", was in 1796. The dessert was mentioned in the Amelia Simmons' cookbook called "American Cookery". However, in 1828 was the first time the term "cupcake" was used. Eliza Leslie wrote her own cookbook called "Receipts". This cookbook actually contained the cupcake recipe, the first one ever. It actually contained two recipes - "Ginger Cup Cake" and "New-York Cup Cake". But, we can't really call Eliza the inventor of the cupcake since she was the first one to write it down. The real inventor is unknown to this day.

Commercialization

Cupcakes made their first appearance in the commercial shops in 1919 in the bakery company called "Hostess". It was served as a snack cake. It became very popular for multiple reasons. The small portion was affordable to everyone, so everyone could get a dessert without buying the whole big portion. It was economical for the buyers, but also for the bakers because they didn't use too many ingredients and used less heat in the oven (because of their small size, they were cooked faster). Because of different shapes and colors, they were very popular among kids, too. And therefore, they moved to the tables for birthday celebrations, too.

Cupcake or the cup-cake measurement

Back in the 19th century, a lot of cooks didn't even know how to read, let alone how to write. But that didn't stop them from being excellent chefs, because they memorized the recipes in their heads. While doing so, it was easier to remember the measurements in cups (a cup of sugar, two cups of butter, etc.). They made regular cakes, but only using the cup measurement. Therefore, these cakes should not be confused with the cupcakes, which are small cakes made in small tins (and not large pans).

Cupcakes today

Comparing to the period when the cupcakes made the entrance into commercial shops, the situation is not much different today. The cupcakes are essential and almost mandatory part of the holidays, birthdays, baby showers, bridal showers, etc. And since the food industry is introducing something new almost every day, the cupcakes are also getting the new dimensions. Chefs can make a lot of modifications to the frosting and to the bottom part of the cupcake. We witnessed a lot of designing wonders when it comes to food.

Here are also some interesting facts about cupcakes. 29 cupcakes in 30 seconds - is the record for eating most cupcakes in the shortest period of time. The largest cupcake ever made in the world contained a whopping two million calories and 1,200 pounds.

Cupcakes or muffins

Many people mix up the cupcakes and muffins because they are made in the same, small size, and often contain the same ingredients. The main difference between the two is that the cupcakes are sweet and the muffins are savory. Also, cupcakes have frosting and unlike the muffins, they have a light consistency.

National Cupcake Day

Like many other meals and desserts, the cupcakes have not only one, but multiple days devoted to them.

  • National Lemon Cupcake Day - December 15th
  • National Chocolate Cupcake Day - October 18th
  • National Vanilla Cupcake Day - November 9th

Tins, pans, and liners

The cupcakes are usually made in the non-stick metal muffin tins, that can fit six or 12 cupcakes. But they can also be made from other materials like silicone rubber, or stoneware. Cupcakes are often served in cupcake liners, thin paper sheets in the shape of the cups. The reason for it is the way the cupcakes are served from hand to hand, so it is more sanitary if served in paper. But liners can be used for cooking too, and they can be made of disposable aluminum foil or non-disposable silicone rubber.

Popular Cupcake Flavors

There are a lot of cupcake flavors but some are singled out as the classic cupcake flavors. But that doesn't mean that you can't experiment with the flavors. That especially applies to the frosting and the decoration.

1. Lemon Cupcake
2. Chocolate Cupcake
3. Vanilla Cupcake
4. Pumpkin Cupcake
5. Banana Cupcake
6. Coffee Cupcake
7. Peanut Butter Cupcake
8. Carrot Cupcake
9. Red Velvet Cupcake - as a small version of the big velvet cake
10. Chocolate and Vanilla Cupcakes - the tasty combination
11. Lemon and Vanilla

We chose a recipe with cream cheese, buttermilk, and vanilla extract. These lemon cupcakes are made with lemon zest from real lemons, both in the cake and in the frosting.

Lemon cupcakes

Eating a lemon cupcake is not exactly like eating an actual lemon. A lemon cupcake is a dessert and it has (should have, if prepared the right way) a sweet flavor with a little bit of sour. Lemon cupcakes usually have a yellow cake with the lemon taste and yellow frosting. What flavors go well with lemon cake? If you like to mix up the things a bit you can combine the almond buttercream or raspberry frosting with the lemon cupcake.

Lemon cupcake nutrition facts

Lemon cupcake with frosting (1 cupcake, 88g) on average has around 300 calories. It contains 12g of fat, 3g of protein, 45g of carbs, about 58mg of potassium, 192mg of sodium. Also, it contains vitamin A, vitamin C, calcium, and iron.

cupcake
Yields1 Serving
Ingredients for the lemon cupcakes
 2 ¼ cups Cake Flour
 1 tbsp Baking Powder
 ½ tsp Salt
 1 ¼ cups Buttermilk
 4 Egg Whites - large
 1 ½ cups Sugar
 Lemon Zest - from two lemons
 8 tbsp Unsalted Butter - at room temperature (1 stick)
 2 tbsp Lemon Extract - pure
 1 tsp Vanilla Extract - pure
For the frosting
 8 oz Cream Cheese - softened
 1 Stick of Butter - softened
 1.50 lbs Confectioners’ Sugar
 2 tsp Vanilla Extract
 Lemon Juice - made from one lemon
Lemon cupcake preparation
Prepare the oven and tins
1

1. Center a rack in the oven and preheat the oven to 350 degrees
2. Prepare the cupcake tins by using liners or oil and flour

muffins in the muffin pan

Prepare the dry ingredients
2

In a large bowl sift together the dry ingredients - flour, baking powder, and salt.

flour for the cupcakes

Prepare the rest of ingredients
3

1. In a medium bowl whisk together the milk and egg whites
2. After that, put the sugar and lemon zest in a mixer bowl (or another large bowl) and rub them together with your fingers. As a result, sugar should be moist and fragrant
3. Then, add the butter, mix with the paddle or with the hand mixer, beat at medium speed for full three minutes. Do this until the butter and sugar are very light and fluffy
4. Likewise, add the extracts and beat them together

mixing cupcakes

Mix both
4

1. Further, add one-third of the dry ingredients into the mixture, still beating on medium speed
2. Beat in half of the milk-egg mixture
3. Then, beat in half of the remaining dry ingredients until incorporated
4. Add the rest of the milk and eggs, beating until the batter is homogeneous
5. Then, add what is left of the dry ingredients
6. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed

eggs, butter and flour in the bowl

Bake the cupcakes
5

1. Place the batter into the cupcake tins
2. Bake for 18-22 minutes. In other words, until the cupcakes are well risen and springy to the touch. A good test for this is to use a thin knife and insert it into the centers of the cupcakes. It should come out clean (with no ingredients stuck on it) when you take it out
3. Cool on the wire rack

cupcakes in the oven

For the frosting
6

1. Firstly, using a mixer, blend the butter and cream cheese together until well combined
2. Secondly, gradually add in the confectioners’ sugar until fully incorporated
3. Finally, mix in vanilla and lemon juice

Decorate the top of the cupcakes. Enjoy alongside a cup of nice Juan Valdez Colombian coffee!

lemon cupcakes

 

Ingredients

Ingredients for the lemon cupcakes
 2 ¼ cups Cake Flour
 1 tbsp Baking Powder
 ½ tsp Salt
 1 ¼ cups Buttermilk
 4 Egg Whites - large
 1 ½ cups Sugar
 Lemon Zest - from two lemons
 8 tbsp Unsalted Butter - at room temperature (1 stick)
 2 tbsp Lemon Extract - pure
 1 tsp Vanilla Extract - pure
For the frosting
 8 oz Cream Cheese - softened
 1 Stick of Butter - softened
 1.50 lbs Confectioners’ Sugar
 2 tsp Vanilla Extract
 Lemon Juice - made from one lemon

Directions

Lemon cupcake preparation
Prepare the oven and tins
1

1. Center a rack in the oven and preheat the oven to 350 degrees
2. Prepare the cupcake tins by using liners or oil and flour

muffins in the muffin pan

Prepare the dry ingredients
2

In a large bowl sift together the dry ingredients - flour, baking powder, and salt.

flour for the cupcakes

Prepare the rest of ingredients
3

1. In a medium bowl whisk together the milk and egg whites
2. After that, put the sugar and lemon zest in a mixer bowl (or another large bowl) and rub them together with your fingers. As a result, sugar should be moist and fragrant
3. Then, add the butter, mix with the paddle or with the hand mixer, beat at medium speed for full three minutes. Do this until the butter and sugar are very light and fluffy
4. Likewise, add the extracts and beat them together

mixing cupcakes

Mix both
4

1. Further, add one-third of the dry ingredients into the mixture, still beating on medium speed
2. Beat in half of the milk-egg mixture
3. Then, beat in half of the remaining dry ingredients until incorporated
4. Add the rest of the milk and eggs, beating until the batter is homogeneous
5. Then, add what is left of the dry ingredients
6. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed

eggs, butter and flour in the bowl

Bake the cupcakes
5

1. Place the batter into the cupcake tins
2. Bake for 18-22 minutes. In other words, until the cupcakes are well risen and springy to the touch. A good test for this is to use a thin knife and insert it into the centers of the cupcakes. It should come out clean (with no ingredients stuck on it) when you take it out
3. Cool on the wire rack

cupcakes in the oven

For the frosting
6

1. Firstly, using a mixer, blend the butter and cream cheese together until well combined
2. Secondly, gradually add in the confectioners’ sugar until fully incorporated
3. Finally, mix in vanilla and lemon juice

Decorate the top of the cupcakes. Enjoy alongside a cup of nice Juan Valdez Colombian coffee!

lemon cupcakes

Lemon Cupcakes
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