These cupcakes are so moist, fluffy and delicious. The sweet and tart zing of the lemons sends them over the top. I topped them with coconut to make them even more amazing. I used the Lemon Layer Cake recipe from the Magnolia Bakery Cookbook and it yielded 17 large cupcakes. I also used the Lemon Buttercream frosting recipe from the cookbook. It is so fruity and refreshing.
For the cupcakes:
Preheat oven to 350 degrees.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time. Combine the flours and add in four parts, alternating with the milk and the lemon juice and zest, beating well after each addition. The batter is pretty thick.
Fill each cupcake holder about two-thirds full.
Bake for 15-20 minutes or until a cake tester inserted into the center of one of the cupcakes comes out clean. Let cupcakes cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
For the frosting:
I altered the recipe from the book a little. Here is what I used:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.
I put the frosting in a gallon size Ziploc bag and cut the corner to pipe the frosting onto the cupcakes. It makes it easier.
Frost each cupcake and then top with coconut. I also sprinkled a little more lemon zest over each one.
Until next time...
Lady by the Bay