Heavenly Lemon Cupcakes

My main squeeze doesn’t love chocolate so I kept bugging him about what he’d like me to bake for him. He said if the calories must be eaten, he would prefer something lemon. I on the other hand think all lemon things smell like pledge. That is, until I made these heavenly lemon cupcakes. I adapted this recipe from Modern Honey’s Italian Lemon Olive Oil Cake. Silly question, can someone tell me what gives a baked good the title “Italian lemon” versus just “lemon”? Is it because the lemons are from Italy?

This recipe was easy but time consuming for me. Because of all of the zesting! I’ll be honest, I didn’t use as much zest as the recipe called for because the zesting took me forever. Zesting is my nemesis! I need tips and tricks from someone. Anyone? BUELLER?

Zesting is my nemesis!

This is the best recipe that I have made so far. These cupcakes are moist, fluffy and delicious! When I make these heavenly lemon cupcakes, it’s an all day deal. I make them, frost them, divide them and deliver them all over town. If someone finds out I made them and they didn’t get one, I’m in trouble! Bake these, you won’t be disappointed!

With a cupcake carrier in hand, I walked across the kitchen to hand them to my main squeeze so he could take them home. I didn’t realize the lid wasn’t secure and suddenly, six cupcakes made their escape to the floor. He quickly picked them up saying, “These are too good to waste”. We implemented the 5 second rule and he was on his way. Said carrier is no longer among us.

What I learned:

Zesting is so tedious. Period.

What they said: 

How many can I have? Are there any more? This is my most requested baked good! Everyone asks me to make them for special occasions and wants the recipe. One of my family members ate 5 of these at a BBQ.

Heavenly Lemon Cupcakes

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 24 minutes mins

Servings 30 cupcakes

Ingredients

  

Lemon Cake

• 1 cup organic avocado oil
• 3 organic eggs
• 1 1/3 cup organic whole milk
• 1 tablespoon fresh organic lemon juice
• 2 tablespoons fresh organic lemon zest
• 2 cups organic cane sugar
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon extra fine pink himalayan salt

Frosting

• 1/2 cup organic butter softened
• 8 ounces cream cheese softened
• 4 cups organic powdered sugar
• 1 tablespoon fresh organic lemon juice
• 1/2 teaspoon fresh organic lemon zest
• 1 teaspoon organic vanilla extract

Instructions

 

Cupcakes

• Preheat oven to 325 degrees and prep muffin pans.
• In a large mixing bowl, add oil, eggs, milk, lemon juice and lemon zest. Cream for 2 minutes.
• In a separate large mixing bowl, whisk together sugar, flour, baking powder, baking soda and salt.
• Fold dry ingredients into liquid mixture.
• Bake for 15-20 minutes.
• Cool cupcakes.

Frosting

• In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy.
• Add powdered sugar, lemon juice, vanilla and lemon zest, cream together and chill.
• Frost and enjoy!

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