Homemade Lemon Cupcakes and Giveaway Reminder

Earlier this week I decorated homemade lemon cupcakes with Celebration candies from SweetWorks Inc. If you aren’t familiar with SweetWorks, they are a large manufacturer and distributor of well known candies.,

If you haven’t checked out my original post yet then please do so because SweetWorks has sponsored a generous giveaway here at The Joy of Caking and the contest ends tomorrow. 

As promised, here is the recipe for the homemade lemon cupcakes I featured in my earlier post.

Lemon Cupcakes

Preheat oven to 350 degrees.  

Line cupcake tins with paper cupcake wrappers.  I made 2 dozen mini’s and 9 regular size cupcakes.

1/2 c. butter, softened

1 1/4 c. granulated sugar

2 eggs, room temperature

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. sour milk

1 lemon juiced into 1/2 cup; fill the remainder of the 1/2 cup with hot water

lemon zest from 1/2 of a lemon

1 c. plus 2 heaping tbsp. all-purpose flour

Add butter, sugar, and eggs to a large mixing bowl.  Mix until creamy.  Add remaining ingredients and mix thoroughly and until batter  appears fluffy.

Spoon batter to each paper liner; filling each cup about 2/3 full. 

Bake mini’s for approximately 10 minutes, and regular sized cupcakes for approximately 16 minutes. 

Allow cupcakes to cool completely before removing them from tins.  Once cupcakes are completely cool; frost with your favorite icing.  I made a vanilla buttercream icing and used a clear vanilla extract to obtain a pure white icing.

I froze these cupcakes and we are having them for Easter dessert.  What are you making for your Easter dessert?