Really Moist Lemon Cupcakes for the Lemon Lover

By 1For_Him

makes about 20 cupcakes

Ingredients

• 1 cup (2 sticks) butter
• 1/2 cup (4 oz) fresh lemon juice
• 1/2 cup (4 oz) water
• 1 1/2 cups sugar
• 2 eggs beaten
• 1/2 cup (4 oz) sour cream or plain yogurt
• 2 tsp. vanilla extract
• 2 Tablespoons fresh lemon zest, lightly packed
• 2 cups flour
• 3/4 tsp. salt
• 1 1/2 tsp. baking soda
• Lemon Buttercream
• 1 lb. (4 sticks) unsalted butter at room temperature
• 1 1/2 lbs powdered sugar
• 2 tsp. vanilla extract
• 1 Tablespoon lightly packed fresh lemon zest finely zested from a microplane
• 1/3 cup fresh lemon juice

Details

Adapted from alchemybaking.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, gas mark 4.

In a large saucepan melt the butter with the lemon juice and water on medium high heat. When the butter is melted remove from heat. Add sugar and stir until dissolved. Add the sour cream (or yogurt), beaten eggs, vanilla extract and lemon zest and whisk together. Let this mixture cool completely before preceding, in the fridge, or room temperature is fine. Just make sure it's not warm. In a separate bowl whisk the flour, salt and baking soda together, then whisk the dry ingredients into the batter. The batter will be somewhat thin, you will be able to pour it in the cupcake liners.

Prepare muffin pans with cupcake liners. Pour (or ladle) the batter in a measuring cup with a spout (or a similar vessel with a pouring spout) and pour the batter into the cupcake liners 3/4 of the way full, this is important to the success of the cupcakes, don't fill them half way full, or fuller than 3/4 of the way. Bake for 18-20 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.

Don't open the oven until 18 minutes have passed. Sometimes recipes say to turn the pan half way through cooking time, don't do this here. The reason is because there is so much moisture in this recipe you need that cooking time before opening the oven or else they may fall, and never rise.

Cool cupcakes on a wire rack for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.

Frosting:
Using a stand mixer or an electric hand mixer beat the butter well, about 1 minute with a stand mixer, 2 minutes with a hand mixer. Add about half of the powdered sugar, the vanilla, lemon zest and juice, then beat well, but start off on low until the sugar is mixed in, so it doesn't go flying all over the kitchen. Once it is incorporated add the rest of the sugar, (start on low again) then increase to high speed and beat until very fluffy, about 3 minutes in a stand mixer, or 5 with a hand mixer. If you want the frosting more stiff, add more sugar, if you want it more loose, add a little milk. Use right away.

If you aren't going to use it right away keep it at room temperature until you do, for a few hours anyway. If you aren't going to use it until the next day, refrigerate it. The next day you will first need to bring it to room temperature then beat it again. Refrigerating it will make it hard since it is mostly butter. This frosting freezes well for at least 6 months. Make sure it's wrapped very well so air doesn't get into it. When ready to use, bring it to room temperature and then beat again.