.....From My Palate

Cupcakes

Lemon Cupcakes With Whipped Cream Frosting

by

lemon cupcakes

I love snow days, sitting cozily on a couch with a hot ginger tea reading or writing for a blog watching small cotton balls falling down. Freshly fallen snow, white all around looks immensely beautiful and so serene. Busy lives take a pause, with no errands outside, no school, no office small family get together without rushing or planning for things. Everything is so peaceful and calm. But not for long….all of a sudden a bleak voice ” mommy, I’m bored,” will break your dream and ‘bang’ fall in to realities.
Bored and hungry, these two words takes you out of this cozy setup into action. To kill the boredom, I made these Lemon Cupcakes with/for my son on this serene beautiful day….
Well, lemon because in this freezing temperature my small Meyer lemon tree giving me surplus sunshine with its bounty of fruits.

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Lemon Cupcakes

Ingredients

  • 1-1/2 cup All-Purpose Flour
  •  1-1/2 tsp. Baking Powder
  •  1/4 tsp Salt
  •  3/4 cup Sugar
  •  1/2 cup Unsalted Butter (at room temperature)
  •  3 large Eggs (at room temperature)
  •  1/2 tbsp Lemon Extract
  •  1/2tsp Lemon Zest
  •  1/4 cup Buttermilk (at room temperature)

Method

  • Preheat oven to 350ºF and place liners in a cupcake pan.
  • Mix flour, baking powder and salt in a bowl. In a separate bowl, beat sugar and butter together until creamy.
  • Add eggs one at a time, beating on low speed, then mix in lemon extract.
  • Add dry ingredients and buttermilk to mixture in alternating intervals.
  • Turn speed up to medium, combining all ingredients until well mixed.
  • Spoon mixture into cupcake liners, about half full.
  • Bake for 18-20 min. or until cupcakes spring back to touch.
  • Cool completely before topping with whipped cream frosting.

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Whipped Cream Frosting

Ingredients

  •  1 cup Heavy Whipping Cream
  • 1/3 cup Cream Cheese
  • 4tbsp Granulated Sugar
  • 1 tsp Lemon Extract
  • Few drops of Yellow Color

Method

  • Pour heavy whipping cream, cream cheese and sugar into a chilled bowl and beat on low for 30–45 sec. or until well mixed.
  •  Add the lemon extract and increase speed to medium-high. Whip until soft peaks form.
  •  Add food coloring and mix thoroughly.
  •  Refrigerate topping until cupcakes have cooled.
  •  Decorate cupcakes.