Lemon Cupcakes with a Tall Crown

Set out cake flour, kosher salt, and baking powder before you start Lemon Cupcakes with a Tall Crown. The batch is written for 19 Cupcakes.

Count on 20 minutes of prep, 18 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the cupcakes

• 2 1/3 cups cake flour
• 1 teaspoons kosher salt
• 2 ½ teaspoons baking powder
• ¾ cup unsalted butter room temperature
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 lemon zested
• ¾ cup low-fat buttermilk
• 1 lemon juiced the same lemon as above (approximately 30g or 2 tablespoons)

For the lemon frosting

• 8 cups confectioners' sugar 2 boxes
• 22 tablespoons unsalted butter 1 cup + 6.5 tablespoons
• 1 teaspoon kosher salt
• 5 tablespoons fresh lemon juice approximately the juice of 2 large lemons

How the cooking goes

Make the Cupcakes

1. Preheat oven 325°F convection (with the fan) or 350°F conventional (no fan) and line 19 muffin tins with cupcake liners.
2. Zest just the bright yellow parts of the lemon then mix with the granulated sugar. Rub it into the sugar with your fingers to help the sugar begin to pull out the oils.
3. In a larger bowl, whisk the cake flour, salt and baking powder. It isn’t worth sifting unless your flour is particularly clumpy.
4. In the bowl of a electric mixer fitted with the paddle attachment or in a separate large bowl with an electric hand mixer, cream butter and sugar until light and fluffy.
5. Put the eggs one at a time, beating to incorporate.
6. In a measuring cup, combine buttermilk with the lemon juice, just to ease incorporating the wet and dry ingredients. Alternate adding dry ingredients with the buttermilk mixture. it helps to begin and end with dry ingredients. Mix just until the flour is incorporated. You often finish the cakes by hand with a silicone spatula to avoid overmixing.
7. Portion or pour into liners. This recipe makes 19 cupcakes filled ¾ full. This will make a flat cupcake top but you could make 18 and fill them all just a little more. You used a scoop to portion the batter.
8. Bake in preheated oven 15-20 minutes or until a cake tester or skewer comes out with a few clinging crumbs. They will provide a little resistance in the center when pressed lightly. At this lower baking temperature they don’t really brown. Mine took 18 minutes at 325°F convection.

Make the Lemon Frosting

1. In a mixing bowl, sift the powdered sugar. {Optional, but you find it makes things easier!}.
2. In the bowl of a electric mixer fitted with the paddle attachment add softened butter, powdered sugar, and salt. Mix until light and smooth. Start the mixer on low until the mix looks even and then gradually increase to medium speed.
3. Put the lemon juice to the butter mixture and beat with the paddle until homogenous and lightened.
4. If a lighter, airier buttercream is desired, switch to the whisk attachment. Whisk on high until light and fluffy and white. For a smoother buttercream with fewer bubbles, keep the paddle attachment.

Assemble your cupcakes

1. For Piping: Fit a piping bag with your favorite piping tip. Place the bag with a tip in a large glass and fold the edges over the rim of the glass. Fill the bag about 2/3 full. Press the buttercream to the bottom of the bag, get out any air pockets, twist the top and get ready to pipe!
2. For Spreading: Simply grab a large offset spatula, dollop on some buttercream and start spreading! Add more as needed.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cupcakes, open Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream for a Smooth Finish and Red Velvet Cupcake with a Tall Crown.