We made these Meyer lemon cupcakes last week for our family fun night. They were quite good and enjoyed by everyone.
I had never tasted a Meyer lemon before, but had heard that they taste much sweeter than regular lemons. So, I just had to get some when I saw them at the grocery this past week. We decided that the lemons tasted like a cross between a lemon and an orange.
Juiciness and Sassyfras were happy to join me in the kitchen! They are doing such a good job scooping and pouring.
I modified a recipe from here. For the most part the changes were: I decreased the sugar slightly, used Meyer lemon juice rather than regular lemon juice and more than the recipe called for so I decreased the milk, and used all purpose flour rather than self rising so I added some baking powder. It made 2 dozen cupcakes.
Ingredients3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
3/4 cup whole milk, divided
½ cup fresh Meyer lemon juice
2 cups chilled heavy cream
3/4-1 cup confectioners' sugar
¼ cup fresh Meyer lemon juice
Preheat oven to 375 degrees F.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Meanwhile, sift the flour, baking powder, and salt together in another bowl. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
To make the icing, beat the cream in a chilled bowl with an electric mixer set on low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.