A while ago I was invited to the American Festival in Vanse, Norway, to be a judge in their cupcake contest. All the judges loved these lemon cupcakes, we simply couldn’t get enough of them.
Luckily the winner of the contest shared the recipe with me, and I got to share it with you. Enjoy!
Luscious lemon cupcakes (yield: 24)
- ¾ cup + 1 tablespoon (200 g) butter, at room temperature
- 2 ½ cup (550 g) regular sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- Finely grated zest of 3 lemons
- 3 cups (375 g) all-purpose flour
- ½ teaspoon salt
- 1 heaped tablespoon baking powder
- 2 tablespoons lemon juice
- 1 cup + 1 tablespoon (250 ml) buttermilk
Preheat the oven to 350 F (180 C).
Sift the flour, salt and baking powder.
Finely grate the zest of the lemons and squeeze out enough juice to get 2 tablespoons.
Put the butter and sugar into a bowl and beat until pale and fluffy.
Add the eggs one at a time, beating well between each addition.
Stir in the vanilla extract and finely grated lemon zest.
Now add the dry ingredients (flour, salt, baking powder), alternating with the wet ingredients (lemon juice and buttermilk). Beat until everything is well blended.
Bake in the middle of the oven for about 30 minutes.
Brush the still warm cupcakes with some lemon syrup, if you like.
Lemon syrup:
- ¾ cup + 1 tablespoon (200 ml) lemon juice
- ¾ cup + 1 tablespoon (200 g) regular sugar
Put all the ingredients into a saucepan. Turn on the heat and stir until the sugar has dissolved.
Transfer to a bowl and leave to cool.
These cupcakes has a lemon curd topping, you can find the recipe here.
To top it all off I use Angel Feather Icing, you can find the recipe here.
Use a piping bag fitted with a Wilton 1A tip to pipe the toppings onto the cupcakes.
Decorate with some sprinkles.
Enjoy!
Hugs from me to you.