You might remember that little lemon tree that hangs over into our yard. Well, I actually haven’t made any lemonade yet, but I did make some delicious lemon cupcakes!

We finally received our household goods last week and our house is almost put together. Let’s be honest, I still have tons of crap laying around. But, it feels so good to have the necessary tools to be able to cook again!

So, somewhere between the hours of midnight and 3AM this morning, I decided it was time to break in the oven. Lemon cupcakes, here I come!

 

The cupcakes actually turned out pretty well considering I was baking in Celsius, and ya know in the middle of the night. I have to admit, I couldn’t have done it without my best helper around to supervise, bark orders (to drop ingredients), taste test, and guide my photo set up.

She really is the best little helper!

 

If you’re up for squeezing a few fresh lemons into these spring delights, I’ll post the recipe down below (adapted from Sally’s Baking Addiction).

Fresh Lemon Cupcakes

Ingredients:
1.5 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 stick unsalted butter (room temperature)
1 cup granulated sugar
3 medium eggs
3 teaspoons pure vanilla extract
1/2 cup milk
~1/4c fresh lemon juice (approx. 2-3 lemons)
lemon zest
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1/2 stick of butter (room temperature)
8oz cream cheese (room temperature)
2 cups powdered sugar
~1/8 – 1/4c fresh lemon juice (approx. 1-2 lemons)
Zest for decoration

 

Directions:
1. Preheat the oven to 350F.
2. Line cupcake pan with baking cups (12).
3. Toss together the flour, baking powder, and salt and set aside.
4. Mix the butter (room temperature) and sugar together for 2 minutes on medium-high speed using a mixer. Add in eggs and vanilla extract and mix for 2-3 more minutes.
5. Add the dry ingredients to the wet ingredients and mix on low until just combined. Add in milk, lemon juice and zest and mix just enough to combine.
6. Fill up the cupcake liners and bake for 18-20 minutes.
7. Cool before frosting.
————–

1. Mix butter and cream cheese for 2 minutes before adding in the lemon juice.
2. Mix in the lemon juice and then add the powered sugar and mix until creamy.
3. Add in more powered sugar if too thin. Add more lemon juice if too thick.
4. Pipe or knife onto cupcakes.
5. Decorate with zest
6. Refrigerate
   *As a note, I forgot to refrigerate them and left them out due to sleep brain.  Buuut, I had one for breakfast this morning and I’m still alive so, yolo.

 

There ya go!  I’m sure they won’t taste like mine since I used fresh Sicilian lemons (omg so good!!), but let me know if you give them a shot!