Lemon Lime Cupcakes
I used them when I baked so many muffins and cupcakes for the office for St. Patrice’s day and Last Sunday was the perfect day to put them to use… I am not sure why I bought so many of them! Even after using them with this recipe I have a lot leftover, I guess I was feeling lucky with the clover leaf… What can I say I love them!
I made this amazing citrusy cupcakes just to use the liners!!! Just kidding….I over bought lemons and limes last week and I wanted to use them before they go bad…
Also I wanted to test this recipe that I wrote few weeks ago and see if both citrus flavors works together in this batter… Both worked amazingly, the aroma of the lemon and lime zest and juices perfumed the batter, the smell of each cupcake was enough to have you grab one and stuff it in your mouth before they even cool down… Everyone loved them at the office…
Preheat oven to 375′
2 sticks of butter at room temperature
1 1/4 cup sugar
5 large eggs at room temperature
3 cups all purpose flour
1 1/2 tbsp. baking powder
1/4 tsp baking soda
1/4 tsp. salt
1 cup buttermilk at room temperature
1 1/2 tsp. vanilla extract
3 tbsp. fresh lemon juice
3 tbsp. fresh lime juice
2 tbsp.. lemon zest
2 tbsp. lime zest
2 1/2 tbsp. lemon extract divided
One container of readymade vanilla frosting
Into a bowl of a stand mixer with the flat beater attachment add butter and sugar, mix on high for about a minute or two until they are frothy and smooth and the sugar has dissolved.
Add vanilla and 1 1/2 tbsp. lemon extract.
Add eggs one at a time mixing well after each addition.
In a small bowl combine lemon juice, lime juice and both zests, stir well.
In a separate bowl sift flour and add baking powder, baking soda and salt.
While the mixer on slow speed add flour mixture in third alternating with the buttermilk, stop and scrape the sides of the bowl with a spatula to make sure the flour is all mixed in, mix for few seconds.
Stir the batter with a spatula to make sure the flour on the bottom is completely incorporated before scoping the batter out.
Line cupcake pan with paper liner or use a sturdy cupcake liners on a sheet pan as showing in the picture.
Use an ice cream scooper, I used one tablespoon size, scope one and a half to fill the liners. The amount will depend on the type of liners your using…I used small cupcakes liners! The recipe gave me about 28 cupcakes.
Bake for 25 minutes, cool in the pan for 10 minuets, remove the cupcakes on to a cooling racks to cool completely.
Add the remaining 1 tbsp. of lemon extract to the readymade frosting container, mix well…Fill a piping bag fitted with the star tip, or use an offset spatula and cover the top free style.
I topped the cupcakes with extra lemon zest….only…because I forgot to zest the lime and already cleaned and put everything away…. Talk about getting lazy to zest it :)…