My mother-in-law left a bag of lemons for me after her last visit here. As you might imagine, I am certainly making use of them, especially when it comes to dessert! That being said, I do have Chicken Piccata on the menu this week. It’s not something I make too often as it isn’t a favorite of the boys in my family, but it certainly is one of mine. Anyhoo, I digress.
Back to dessert…
Upon tasting these cupcakes, my husband commented that they taste like a Lemon Dream Cake from Coco’s Restaurant and Bakery. We no longer live anywhere close to that restaurant, but that used to be my requested birthday dessert. To have my husband compare the tastes is a huge compliment, especially when I can guarantee that this version is healthier.
But don’t take my word for it. Or his. Here’s the recipe:
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One Bowl Glazed Lemon Cupcakes
3/4 c. milk
The zest of one lemon
The juice of 1/2 of same lemon, about 1 1/2 Tablespoons (reserve other 1/2 for glaze – be sure to remove any seeds!)
1 teaspoon vanilla extract
1 teaspoon almond extract (I love the flavor this imparts, but it is optional. You could always substitute more lemon juice or vanilla extract.)
1/2 cup of granulated sugar (use more if you want it sweeter, but this was perfect for us)
1/2 teaspoon of salt (any will work, but I recommend Redmond’s Real Salt for added nutritional value)
1 teaspoon of baking powder
For the optional, but highly recommended glaze
Juice from other 1/2 of your lemon (about 1 1/2 Tablespoons – be sure to remove any seeds!)
1/4 cup of powdered sugar (or about 4 Tablespoons)
Preheat your oven to 350 degrees.
I can’t say enough about my glass, 4-cup measuring cup because I like that I can measure the ingredients right in and mix, without getting another bowl dirty. I’m all about feeding my family good food without living in my kitchen and less dishes means more free time! If you don’t happen to have one, don’t fret. Just grab a large mixing bowl and measure your ingredients in.
Pour in milk and oil. Add 2 eggs and beat gently with a whisk or fork. Use a microplaner to zest your lemon directly into your mixture and stir to combine. When zesting, be sure to get the yellow part of the lemon only. The white part is bitter, and not in a nice-lemony way, but in a bitter-yucky way.
Using a juicer of your choice, (like this one), or a fork, juice 1/2 of your lemon in a separate glass. I use my trusty glass measuring glass here. You should have about 1 Tablespoon. Add that to your mixture. Then add vanilla and almond extract.
Add sugar, salt, and baking powder. Use a whisk or fork to make sure that you break up any lumps from the baking powder. Then add your flour, 1/2 cup at a time, stirring well in between additions to break up any lumps.
I use a large, stainless steel scoop to fill my silicone baking cups. I use silicone baking cups because they save money and create less waste than paper, they require no oiling which saves time and money, and they are easy to clean. (This recipe makes 12-14) This batter is on the thin side and tends to pour rather than be scoopable. (Not sure scoopable is a word, but I like the way it sounds.) I still use my scoop so that I can easily measure accurately, thus resulting in even baking.
Please note that this recipe may be used in a loaf or cake pan, but will require longer baking times. I prefer cupcakes because they use less energy, bake faster, and offer some portion control. At least I tell myself that as I’m devouring my 3rd!
Bake at 350 for 12-16 minutes being careful not to over bake. I check them after 10 minutes. Over baking will result in a drier cupcake, and no one likes dry cupcakes.
I use this countertop convection oven for all of my baking needs. It saves energy because it preheats and bakes much quicker than a standard sized oven. It also allows me to bake all summer long because it doesn’t heat the house!
While your cupcakes are baking, create your glaze. Each of us tried a cupcake without the glaze, and we all agreed they tasted like a yummy lemon muffin. If you are trying to watch the sugar, enjoy these plain. However, it you want to take it to the next level, keep reading.
Juice the other half of your lemon into a small bowl. Add 1 Tablespoon of powdered sugar at a time, mixing as you go, being careful to break up any lumps. I added 4 Tablespoons to get the consistency I desired. Keep in mind that this glaze will be drizzled over the cupcakes, not spread. You want it nice and thin so that the cupcakes soak it up. This results in a moist, flavorful cupcake. If you really want to get your lemon on, add the zest of a second lemon to the glaze.
After the cupcakes are finished baking, I allow them to cool in the silicone baking cups for 5-10 minutes before removing and placing them on a plate. Drizzle glaze over warm cupcakes and enjoy immediately, or cool and enjoy later. We like them both ways.
My only regret is that my mother-in-law isn’t here to enjoy them.Print This Post
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