When Life Gives You Lemons Cupcakes

A little bitter and a little sweet. Cupcakes with a hint of lemon, topped with buttercream frosting are a sweet antidote to grey days. I also needed an excuse to use the new cupcake display holder my parents gave me for my birthday {wink}. Heres to sweeter days!

When Life Gives You Lemons Cupcakes:

1 cup (2 sticks) of unsalted butter
1.5 cups of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
1.5 cups of sugar
2 large eggs + 3 large egg yolks
2 tablespoons of lemonade (3 or 4 for a more pronounced lemon flavor)
1 cup of buttermilk (reduced fat)

1. Preheat oven to 350 degrees. Paper or grease cupcake pans (makes 24 cupcakes). In a medium bowl, whisk flour, baking powder, baking soda, and salt.

2. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs and yolks on low, one at a time. Beat in lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix until just combined.

3. Spoon batter into cupcake pans, filling each mold about 2/3 full. Bake about 28 minutes – or until toothpick or fork inserted in the center of cupcakes pulls out cleanly. Tops should be a light golden brown. Let cool completely before frosting.

Cake recipe adapted from marthastewart.com’s Lemon Cake recipie.

Buttercream Frosting:

1/2 cup of solid vegetable shortening
1/2 cup of butter
1 teaspoon of clear vanilla extract
4.5 cups of confectioner’s sugar (sifted for smoother finish)
2 tablespoons of milk
(1 to 2 tablespoons of lemon juice if you want flavored icing)

In large bowl, mix cream and butter with electric mixer. Add vanilla (and lemon juice). Gradually add sugar, one cup at a time. When all sugar has been mixed in, add milk and beat at medium speed until light and fluffy. Frost!

Icing recipe adapted from Wilton’s Buttercream Frosting recipe.