Lemon Buttermilk Cupcakes

Author: Canadian Living

Cake-and-pastry flour, which is lower in gluten than all-purpose flour, gives these golden cupcakes a fine and tender texture. Sift the flour before measuring.

  • Portion size 18 servings

Ingredients

  • 1/2 cup butter
  • 1 1/4 cup granulated sugar
  • 2 egg
  • 1 1/2 teaspoon finely grated lemon rind
  • 2 cups sifted cake-and-pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup buttermilk
Lemon Glaze:
  • 1 1/2 cup icing sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon finely grated lemon rind

Method

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in lemon rind.

In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined muffin cups.

Bake in centre of 350°F (180°C) oven for 16 to 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack. Let cool completely.

Lemon Glaze: In small bowl, whisk together sugar and lemon juice and rind; spread over cupcakes.

Nutritional facts Per cupcake: about

  • Sodium 153 mg
  • Protein 2 g
  • Calories 198.0
  • Total fat 6 g
  • Cholesterol 35 mg
  • Saturated fat 4 g
  • Total carbohydrate 35 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Buttermilk Cupcakes