Lemon Easter Cupcakes

Happy Easter everyone!!!  I hope everyone is having a hippity hoppity Easter day!  Last night I was busy putting the girls Easter basket together when the thought of cupcakes hopped into my head.  But what kind?  Then I thought Lemon Cupcakes would be perfect to celebrate the day.  The girls were so excited when they finally laid their eyes on these that they could hardly wait to have one.  Luckily, they didn’t see them until after lunch!  Of course, the bunnies on top added to the excitement.

I have to admit I’m not a lemon dessert fan and don’t usually make too many, but due to it being that lovely time of the year I thought they were only appropriate.  And in the end I’m glad I did!  They turned out light and fresh, but most of all the girls loved them. 

I hope you enjoy these as much as my household.  And again, Happy Easter!!

Lemon Easter Cupcakes with Fluffy White Lemon Frosting

Print Recipe

1 cup white whole wheat flour

1/2 cup all-purpose flour

1/2 Tbsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

Zest of one lemon

1 Tbsp fresh lemon juice

1/2 tsp vanilla extract

1/2 cup plus 2 Tbsp low-fat buttermilk

Fluffy Lemon Frosting

1 1/2 sticks of unsalted butter, at room temperature

2 cups confectioners sugar

1 tsp lemon zest

1/2 tsp vanilla or lemon extract

Instructions:

Preheat oven to 325.  Line standard muffin tins with paper liners.  Whisk together flours, baking powder, cinnamon, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in zest and vanilla.  Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, beat until well combined after each.

Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until golden brown and a cake tester inserted in center comes out clean, about 20 minutes.  Transfer tins to a wire rack to cool completely before removing cupcakes. 

For frosting: With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.  Reduce speed to medium and add confectioners sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting.  Then return to medium and add vanilla and lemon zest and beat until smooth.

Spread or pipe frosting on each cupcake.  And eat!!