Lemon Cupcakes With Lemon Mousse Frosting Recipe

Name: Lemon Cupcakes With Lemon Mousse Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Butter, Softened; 1 cup Granulated Sugar; 2 whole Eggs; 1/2 teaspoons Vanilla Extract; 1 Tablespoon Lemon Zest; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1-1/3 cup All-purpose Flour; 1/2 cups Milk; FOR THE FROSTING:; 1/3 cups Heavy Cream; 1/2 cups Butter, Softened; 1/2 teaspoons Vanilla Extract; 1 Tablespoon Lemon Zest; 3 cups Powdered Sugar; 3 Tablespoons Milk

Servings: persons

FOR THE CUPCAKES:
1/2 cups Butter, Softened
1 cup Granulated Sugar
2 whole Eggs
1/2 teaspoons Vanilla Extract
1 Tablespoon Lemon Zest
1 teaspoon Baking Powder
1/4 teaspoons Salt
1-1/3 cup All-purpose Flour
1/2 cups Milk
FOR THE FROSTING:
1/3 cups Heavy Cream
1/2 cups Butter, Softened
1/2 teaspoons Vanilla Extract
1 Tablespoon Lemon Zest
3 cups Powdered Sugar
3 Tablespoons Milk

1
Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
2
For the cupcakes: In a large bowl, whip butter and sugar together until light and fluffy. Stir in eggs, vanilla and lemon zest. Scrape sides of the bowl and whip again. Slowly stir in dry ingredients until combined and then stream in milk. Scrape sides of the bowl again and mix until batter is just combined.
3
Scoop batter by the spoonful into prepared muffin tins, dividing it evenly. Reduce oven temperature to 325 degrees F and put cupcakes into the oven and bake 20-25 minutes or until just baked. (The last thing you want to do is over-bake these! Watch them like CRAZY!!) Remove from oven and cool completely.
4
For the frosting, whip cream until stiff peaks form. Remove from bowl and set aside. In the same bowl, whip butter, vanilla, lemon zest and powdered sugar for about a minute. You just want to break the butter up in the powdered sugar. With the mixer on, stream in the milk until the frosting starts coming together. Scrape the sides of the bowl and whip it on high for about 2 minutes. Fold in the cream carefully. Once it's all incorporated, you can frost your cupcakes. I used a piping bag with Wilton tip #1M, but doing it old school with a knife is totally fine too. Serve.
5
If there are leftovers, store them in the fridge.

1212

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Butter, Softened, 1 cup Granulated Sugar, 2 whole Eggs, and more.

Yes, Lemon Cupcakes With Lemon Mousse Frosting 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.

Lemon Cupcakes With Lemon Mousse Frosting

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