Vanilla Lemon Cupcakes With Lemon Frosting

by

Drop

POSTED Tue, September 30, 2014

Serves

8

Total Time

49 MINS

Calories

375

Tangy lemon and vanilla cupcakes, with a fresh lemon frosting. Omit the lemon for plain vanilla cupcakes.

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)softened

  • Superfine sugar icon
    Superfine sugar

    100 g (about ½ cup)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Egg icon
    Egg

    2 (about 100 g)

  • All purpose flour icon
    All purpose flour

    120 g (about 1 cup)

  • Baking powder icon
    Baking powder

    10 g (about 2 teaspoons)

  • Lemon icon
    Lemon

    1 (about 58 g)juice of, zest of

  • Milk icon
    Milk

    as needed

  • Salted butter icon
    Salted butter

    75 g (about ¼ cup)room temperature

  • Powdered sugar icon
    Powdered sugar

    175 g (about 1 ½ cups)

  • Blueberries icon
    Blueberries

    100 g (about 181 ¾)

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Line a clean muffin pan with paper muffin cups
  • 3. Add unsalted butter and superfine sugar to a clean large mixing bowl
  • 4. Cream until fluffy
  • 5. Add vanilla extract to the batter
  • 6. Add egg to the batter one by one while mixing
  • 7. Add all purpose flour and baking powder to a clean medium bowl
  • 8. Whisk briefly until combined
  • 9. Transfer dry ingredients to batter
  • 10. Add lemon to the batter
  • 11. Mix until well combined
  • 12. Add milk to the batter
  • 13. Transfer batter to muffin pan
  • 14. Bake until skewer tests clean - 18 min, 170°C
  • 15. Transfer onto cooling rack until completely cool
  • 16. Add salted butter and powdered sugar to a clean large mixing bowl
  • 17. Mix until well combined
  • 18. Add lemon to the frosting
  • 19. Spread frosting with cupcakes
  • 20. Garnish with blueberries

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