Lemon is one of the most delicious flavorings in the kitchen as it works equally well in both sweet and savory dishes. We have a great lemon pound cake recipe that we make often, but we were on the lookout for a light lemon poppyseed cupcake (or cake) with an equally light frosting. We tried a few and they were all failures. Sure, they tasted okay, but lacked the close-your-eyes-and-melt-in-your-mouth deliciousness we craved.
Then these happened . . .
These cupcakes are a nice balance of lemony tartness and sugary sweetness. They aren't too sweet or too tart, and are both light and rich. How does that happen? We're not scientists, so we'll refrain from researching the exact chemical makeup. We care that they taste great.
Prep Tip: Before you get started, make sure you take out the eggs and butter 1-2 hours in advance so they are at room temperature when you begin. Also, make sure you have all your ingredients ready to ensure you aren't missing anything. If you're using fresh lemon juice, which we recommend, squeeze the juice ahead of time.
Quick Notes: Once you've mixed everything together, your batter should have a whipped consistency—light and airy. When you remove the cupcakes from the pan, allow them to cool tops down. Once completely cooled, turn over to frost and decorate.
These freeze well, too, so don't think you'll be wasting anything. The trick to defrosting sweets like this is at room temperature. Don't try it in the microwave because you'll melt the frosting and dry out the cake.
Baking is really quite easy. Sometimes there are a lot of steps, or the recipe itself appears overwhelming, but if you break it up into parts, prepare in advance, then it won't seem as daunting. Cupcakes are one of those wonderfully versatile baked goods that are crowd pleasing without being too time consuming.
We hope you found some inspiration in this post, and let us know how it worked for you!