Lemon Cup Cakes With Lemon Butter Cream – a delicious recipe with butter, sugar, egg yolks, cake flour, baking powder, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter and sugar; cream until light.
2
Add egg yolks; cream well.
3
Add flour, that has been sifted with baking powder, alternately with the milk.
4
Add lemon rind.
5
Turn into deep cupcake pans that have been well greased.
6
Bake in a quick oven (that's code for 425 degrees Fahrenheit) until done, 15 minutes should do.
7
Meanwhile, while baking, get double boiler out and combine lemon butter cream ingredients; sugar, dash salt, juice and rind of 1 lemon, 3 egg yolks and 2 tablespoons butter over hot water, until sugar is dissolved and mixture is slightly thickened; cool. This mixture can be spread between layers of cakes and is especially good on cupcakes on previous page when mixed with whipped cream which is the 1 cup whipping cream beaten, I think you could use Cool Whip here.
929
kcal
Calories
57
g
Fat
81
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/4 cup butter, 1/2 cup sugar, 4 egg yolks, 1 cup cake flour, and more.
Yes, Lemon Cup Cakes With Lemon Butter Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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