Tag: lemon cupcakes

Glazed Lemon Muffins

Posted on by Mari Vasseur
Glazed Lemon Muffins

However your day is going today, it’s about to get better. I can confidently say these lemon muffins are some of the best you will ever taste. Follow the recipe exactly, weigh your ingredients and you’ll be enjoying these soft, tender muffins in no time. These delightful muffins are perfect for breakfast, brunch or an anytime snack. I love enjoying one with a cup of strawberry green tea or chamomile tea.

Glazed Lemon Muffins

Soft, tender lemon muffins glazed with lemon icing
Print Recipe
Course Breakfast, Brunch
Servings 12 muffins

Ingredients
  

Muffins

  • 2 ¼ cups (288g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (198g) sugar
  • Zest of 2 medium lemons
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • 1 cup (8 oz or 227g) sour cream, room temperature

Icing

  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (14g) melted butter
  • 2-3 tablespoons (15-45ml) fresh lemon juice

Instructions
 

Muffins

  • Preheat the oven to 375ºF (190ºC). Line a 12-serving muffin pan with tulip baking liners.* (You can also use standard muffin liners. They hold less batter so you may end up with a couple of extra muffins.)
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, cream the butter, sugar and lemon zest, with an electric mixer, until light and fluffy. Add the eggs one at a time and beat until well incorporated. Add the extracts and beat until combined.
  • On low speed, mix in the flour mixture in two additions, alternating with half of sour cream after each addition. Mix just until combined. The batter will be thick.
  • Divide the batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.) Bake at 375ºF (190ºC) for 5 minutes. Turn the oven heat down to 350ºF (180ºC) and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-16 more minutes. Do not over bake.
  • Transfer the muffins to a cooling rack to cool completely. Brush icing onto the muffin tops with a small pastry brush.

Icing

  • Whisk the powdered sugar, melted butter, and 1 tablespoon (15ml) of lemon juice together until smooth. Add additional lemon juice until your desired consistency is reached.

Notes

*To find  tulip muffin liners, click here.
To find floral tulip muffin liners, click here.
Keyword lemon, muffins

Lemon Buttermilk Cakelets

Posted on by Mari Vasseur

Sending sunshine your way with these cute, delicious bite-size mini cakes. Lemon Buttermilk Cakelets are tender and moist with a burst of fresh lemon flavor. They’re easy to make and they bake up quickly. They make an adorable addition to a spring teatime, baby shower or summer picnic.

Lemon Buttermilk Cakelets

by Mari Vasseur
Soft, tender mini lemon cakes with lemon icing
Print Recipe
Course Dessert
Servings 24 cakelets

Ingredients
  

Lemon Simple Syrup

  • Juice of 1 medium lemon
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon lemon zest

Cakelets

  • 1 ¼ cups (142g) cake flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (115ml) vegetable oil or neutral oil of your choice
  • 2 large eggs
  • 2 teaspoons lemon zest
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • ½ cup (118ml) buttermilk

Icing

  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • 3-4 tablespoons (45-60ml) fresh lemon juice

Instructions
 

Lemon Simple Syrup

  • Measure the juice of 1 lemon. Add enough water to equal 1/4 cup (89ml). In a small saucepan, simmer the lemon juice and water mixture with the sugar and lemon zest, stirring occasionally, until the sugar is dissolved. Set aside to cool, then strain out the lemon zest.

Cakelets

  • Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan* or use liners.
  • In a medium-sized bowl, whisk the flour, baking powder, baking soda and salt together until well blended.
  • In a large bowl, whisk the sugar, oil, eggs, lemon zest and extracts together until smooth and well blended. Mix in the flour mixture in 2 additions alternating with half of the buttermilk after each addition. Stir just until combined. Do not over mix.
  • Fill the muffin cups 2/3 full. (I used a portion scoop). Bake until a toothpick inserted into the center of the cakes comes out clean, about 8-10 minutes. Be careful not to over bake to avoid drying out the cakes. Let the cakes cool in the pan for 5 minutes, then remove them from the pan and transfer them to a cooling rack. (Repeat with any remaining batter.)

Icing

  • In a medium-sized bowl, whisk together the powdered sugar, melted butter and 3 tablespoons of lemon juice. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth. Spoon the icing over the cooled cakes.

Notes

*To find the mini muffin pan I used, click here.
Keyword cake, cupcakes, lemon

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