Tangy Lemon Cupcakes

28 May

May 28th, 2011

My sister gave me a bunch of lemons and I forgot about them until I saw them sitting in the fridge. I was meaning to use them sooner, and even found a lemon tart recipe. But the tart recipe looked like it would be a few days worth of process, and I needed something quick to make for a friend’s get together, so I opted for lemon cupcakes instead.

Since I love using fresh ingredients, I decided to use fresh lemon juice and add it to the batter. Not knowing whether or not others would like the tanginess, I was a little cautious with how much lemon juice I was adding. I’m a fan, so if I was making the cupcakes to devour all by myself I would have easily used the juice from two whole lemons! On top of that, I spiced up plain butter cream with a few drops of lemon juice and fresh lemon zest.

These are by far one of my favorite cupcakes. I’ll be tempted to make them again, but I’m also itching to make that lemon tart. Stay tuned…

One Response to “Tangy Lemon Cupcakes”

  1. Fungus Amongus May 28, 2011 at 8:42 AM #

    Those look so MOIST and delicious. Dang, I need to be your taste tester! Hahahaha


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