Скачать или смотреть Zesty Lemon Cupcakes Recipe

This lemon cupcake recipe is light, tangy and zesty. The cupcake is soft and tender with a delicate crumb. The sweetness of the American buttercream is balanced nicely by the zippy flavor of fresh lemon zest and juice.

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Recipe Tips:

Buttermilk substitute: Add 1 tbs of vinegar or lemon juice into to a measuring cup. Pour milk in up to the one cup mark. Let sit 5 -10 minutes. Video    • Buttermilk Substitute Recipe  
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
If you don’t have fresh lemons, 1 tsp (5mL) of lemon extract can be used in the cake and frosting. The taste will be similar, but not identical.
*To get a yellow frosting, add 1-4 drops of gel food coloring after the powdered sugar is mixed but prior to adding lemon juice. Mix between each drop of food coloring until desired color is achieved.
Bake until center reads between 200-210F (93-99C.) The toothpick method only tells you a cake is done, but it doesn’t tell you it’s overly done. Over-baking will lead to a dry cupcake.
Margarine can be used instead of butter. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.

Happy Baking!