Is that title enough of a tongue twister for you? So lets talk about these cupcakes because clearly they deserve a lot of explanation 🙂 They were totally an unplanned, experimental dessert turned holiday treat! This week I still managed to have a few left over lemons despite hours of zesting and juicing for those wedding cakes last week. I have been wanting to make cupcakes for a while but can rarely get the inspiration to turn on the oven and increase the temperature in my apartment. But when life gives you lemons (and oranges)…MAKE CAKE!
Seriously these cupcakes are the perfect end to summer because they are lemony and refreshing and have the most amazing frosting. As I was digging through pans and tupperware trying to desperately find cupcake tins I stumbled upon red white and blue paper plates that were forgotten at home unused on the 4th of July, which instantly made me think I should hand pick red and blue sprinkles out of my variety pack to match. Ya that sucked but at least they cook cute and festive. Oh and I couldn’t find cupcake tins but I found mini ones and they were okay but a huge pain. I recommend making regular cupcakes. Enjoy!
lemon citrus cupcakes
makes 20 – 24 cupcakes
3/4 cup butter, softened
1 3/4 cup sugar
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups milk
1 1/2 tsp vanilla
zest of one lemon
zest of one orange
coconut flakes for garnish
lemon orange frosting (recipe below)
Preheat over to 350 degrees.
Cream butter with mixer. Add sugar and mix until fully incorporated. Add eggs one at a time and continue mixing.
In a separate bowl, mix dry ingredients.
Alternate flour mixture and milk into butter and sugar. Be sure you begin and end with flour.
Mix in vanilla and stir in lemon and orange zest.
Fill cupcake tins 2/3 full of batter. Bake 15 – 20 minutes, checking them after 12.
Let cupcakes cool completely. Frost with lemon orange frosting (recipe below) and sprinkle with coconut flakes.
lemon orange butter-cream frosting
makes enough for 24 cupcakes/two 9″ cake rounds/9×13 pan cake
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla
juice from one lemon
juice from one orange
Slowly add sugar and milk. Add vanilla and citrus juices. Mix on medium high until fluffy. Adjust texture if necessary by adding more powder sugar to thicken it or milk to thin.