Sprinkles Lemon Cupcakes

By debrcovey

Ingredients

• CUPCAKE INGREDIENTS:
• 1 egg
• 2 egg whites
• 1 stick unsalted butter, firm but not cold
• 1 package Sprinkles Lemon Cupcake Mix
• 2/3 cup milk
• LEMON FROSTING INGREDIENTS:
• 2 sticks unsalted butter, firm but not cold
• zest of 1 lemon
• 1/8 tsp. salt
• 3 3/4 cups confectioners' sugar, sifted
• 1/2 tsp. vanilla
• 2 1/2 tsp. fresh lemon juice

Preparation

Step 1

Preheat oven to 350. Line a 12-well cupcake pan with paper liners. Make sure all ingredients are at room temperature except as noted above.

In a small bowl, whisk together the egg and egg whites. Set aside

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the Sprinkles Lemon Cupcake Mix and beat on medium-low speed just until combined, about 30 seconds. Increase the speed to medium and beat for 2 more minutes.

Reduce the speed to medium-low, add the eggs a little at a time, and beat until incorporated. Slowly add the milk, allowing each addition to be absorbed before adding more. Stop the mixer occasionally to scrape down the sides of the bowl.

Divide the batter evenly among the cupcake cups. Use a rubber spatula to scrape the bowl and use all of the batter. Bake until the cupcakes are dry on top, resistant to a light touch, and slightly golden around the edges, 25 to 30 minutes. It is important for the cupcakes to be fully baked before removing from the oven. Transfer the pan to a wire rack and let cool for 10 minutes, then transfer the cupcakes to the rack and let cool completely. While cooling, the cupcakes will tend to reduce slightly in size.

Meanwhile, make the frosting in the bowl of an electric mixer fitted with the flat beater, beat the butter, zest, and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar, and beat until thoroughly blended. Add the vanilla and lemon juice and beat until smooth. Do not overmix, or the frosting will incorporate to much air. It should be creamy and dense like ice cream. Add milk, 1 tsp. at a time, if frosting does not have a spreadable consistency.