Triple Lemon Cupcakes + White Chocolate Buttercream
What is it about putting cake into self-contained, serving-sized potions that makes it so much more irresistible than any slice I’ve ever come across? (Really, I’m asking — because I can’t quite figure it out.)
Perhaps it was programmed into us as children…at least for those of us old enough to remember moms showing up on classmates’ birthdays with an entire party in their hands — napkins, plates, fruit punch, and Tupperware carriers full of home-baked cupcakes.
Hmm, should have known…nostalgia gets me every time.
Cake of any kind or size goes down slower around our house than many other sweet treats (and doesn’t travel as easily, since I haven’t yet justified buying a nifty carrier), so I don’t tend to make them as often. And when I was feeling the urge to do something that wasn’t chocolate, I knew my husband wouldn’t have more than a taste and even our neighbors were unlikely to accept more than two.
In the end, I didn’t mind, because these were exactly what I wanted. Distinctly tart under the sweetness, full of bright lemon flavor, and wonderfully moist. I very much liked the white chocolate as complement to the lemon, but lemon buttercream was also tasty and a bit easier to make. (Whichever you choose, do yourself a favor and pipe the frosting. The oohhs and aahhs are worth it every time!)
Enjoy!
These are some of the items I find especially helpful for this bake. (These are affiliate links.)
Nielsen-Massey Pure Lemon Paste
Kitchenaid 7-Quart Stand Mixer
Large Disposable Pastry Bags from Ateco
Muffin Pan from USA
Triple Lemon Cupcakes
makes 12 cupcakes
INGREDIENTS
1 + 1/2 cups good all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
2 egg whites, room temperature
1 tablespoon vegetable oil
Zest of 2 lemons
Juice of 2 lemons (should be about 1/2 cup)
1 tablespoon lemon paste or good extract
1/4 cup sour cream, room temperature
1/4 cup half-and-half or whole milk, room temperature
INSTRUCTIONS
Preheat the oven to 350°. Line a 12-cup muffin tin with papers.
Zest and juice the lemons. (Microwaving the lemon for 15-20 seconds makes it easier to juice.)
Using a mesh sieve or a sifter, sift the flour, cornstarch, baking powder, baking soda and salt into a medium sized bowl. (I actually like to give it an additional mix with my hand whisk at this point.) Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the egg whites, oil, lemon paste, zest and lemon juice. Blend on medium-low until fully combined. (It will be quite liquid at this point and may look slightly curdled or split, but it will come together just fine.)
Add the dry ingredients and mix on low just until combined. Add the sour cream and buttermilk, and blend just until incorporated. Scrape the paddle and give the batter a couple of gentle stirs to be sure no streaks of flour or sour cream remain.
Spoon the batter into the prepared cups, filling about 2/3 full (leave at least 1/4 inch to the rim of the papers).
Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan until cool enough to handle, then remove to a rack to cool for at least an hour before frosting.
White Chocolate Buttercream Frosting
makes enough for 12 cupcakes
INGREDIENTS
8 ounces white baking chocolate, chopped (chips will not work for this recipe)
2 tablespoons heavy whipping cream
1 teaspoon good quality vanilla
1/4 teaspoon almond extract
4 ounces cream cheese, softened
1 cup butter, softened
4-5 cups confectioners’ sugar
INSTRUCTIONS
Combine the chopped chocolate and the cream in a heatproof bowl, and microwave at 50% power or in 10-15 second increments, stirring until melted. (Be very careful not to burn the chocolate — you can use a double boiler for this step, if you find that easier for controlling the heat level.) Set aside, and allow to cool to room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, blend the cream cheese until smooth. Add the butter and mix until creamy and fluffy. Blend in the extracts until fully incorporated
Add the cooled chocolate and blend on medium-low until combined.
Add the confectioners’ sugar one cup at a time, mixing on low until incorporated and scraping the bowl down between additions. Increase the speed to medium-high and beat until very fluffy with fairly stiff peaks. (If the frosting is not stiffening enough, add more confectioners’ sugar, a couple of tablespoons at a time. If it is too stiff, blend in a tablespoon of cold heavy whipping cream.)
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