Lemon Cupcakes are simple treats, sure to succeed, and bake in just 20 minutes. They’re perfect for a children’s snack or a birthday buffet, and topped with whipped cream, they’ll impress everyone!
You can prepare these cupcakes by hand or with an electric mixer; I made them with my faithful Ken, if you want to know the other recipes I used it for, here they are:
Recipes with Kenwood Cooking Chef
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- Difficulty: Very easy
- Cost: Very cheap
- Cooking time: 20 Minutes
- Portions: 12
- Cuisine: American
Ingredients
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 2 tablespoons lemon juice
- 2/3 cup sugar
- 1/2 cup butter (at room temperature)
- 3 eggs
- Half a packet baking powder
- lemon zest (1 lemon)
- 1 pinch salt
- 1/2 cup heavy cream
Recommended Tools
- Muffin Pan
- Cupcake Liners
- Food Processor Kenwood Cooking chef XL
How to Make Lemon Cupcakes
In a bowl, sift the flour, baking powder, and salt and set aside.
In another bowl beat the butter and sugar with beaters until you obtain a fluffy cream, then add the lemon juice, lemon zest, and eggs, one at a time, mixing well after each addition.
Add half of the flour mixture, about half of the milk and beat well. Add the rest of the milk and flour until you get a smooth mixture.
Line a muffin pan with paper liners and fill them with the mixture up to 3/4 of their height, otherwise, if too full, the batter will overflow while rising.
Bake at 350°F in a static oven for 20 minutes.
Once cooled, decorate the cupcakes with whipped cream just before serving.
In a bowl, sift the flour, baking powder, and salt and set aside.
Mount on the KCC the wire whisk and beat the butter and sugar with the beaters to obtain a fluffy cream, speed 3 for 2 minutes. Add the lemon juice, lemon zest, and eggs, beating again at speed 3 for 30 seconds.
Add half of the flour mixture, about half the milk and beat again at speed 1 for 15 seconds, add the rest of the milk and flour, and continue at speed 2 for 30 seconds. You should get a smooth mixture.
Line a muffin pan with paper liners and fill them with the mixture up to 3/4 of their height, otherwise, if too full, the batter will overflow while rising.
Bake at 350°F in a static oven for 20 minutes.
Once cooled, decorate the cupcakes with whipped cream just before serving.
