Lemon Buttermilk Cupcakes

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Nohé made this recipe as a lemon cake and it is very tasty! He adjusted the baking time to about 45 mins. for the cake version.


  • Portion size18 cupcakes

Ingredients

  • 1/2 cup (125 mL) butter
  • 1-1/4 cups (300 mL) granulated sugar
  • 2 eggs
  • 1-1/2 tsp (7 mL) finely grated lemon rind
  • 2 cups (500 mL) sifted cake-and-pastry flour
  • 1-1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1-1/4 cups (300 mL) buttermilk

Lemon Glaze:

  • 1-1/2 cups (375 mL) icing sugar
  • 1/4 cup (60 mL) lemon juice
  • 1/2 tsp (2 mL) finely grated lemon rind

  • Preparation

    In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in lemon rind. 

    In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined muffin cups.

    Bake in centre of 350°F (180°C) oven for 16 to 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack. Let cool completely. 

    Lemon Glaze: In small bowl, whisk together sugar and lemon juice and rind; spread over cupcakes.

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