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Sunday, March 21, 2010

Mini Meyer Lemon Vanilla Buttercream Cupcakes

makes 42 regular cupcakes or 130 mini cupcakes
cupcake recipe adapted from Martha Stewart's Cupcakes (page 121)
buttercream recipe adapted from Martha Stewart
prep time: 1 hr 30 min / cook time: 12-14 min

* these are denser than cupcakes, more like tea cakes
3 1/2 c all-purpose flour, sifted
2 tbsp finely grated Meyer lemon zest
1/2 tsp baking powder
1 1/2 tsp coarse salt
* I omitted the salt
1 3/4 c (3 1/2 sticks) unsalted butter, room temperature
* I used salted butter
3 c granulated sugar
8 oz. (1 brick) cream cheese, room temperature
7 large eggs, room temperature
2 tbsp fresh lemon juice (from 1 to 2 Meyer lemons)
1 tsp pure vanilla extract
Confectioners' sugar, for dusting

* I doubled this recipe for the lemon cupcakes
2 c (4 sticks) unsalted butter, room temperature, cut into small pieces
3 1/2 c confectioners' sugar, sifted
Pinch of salt
1 vanilla bean, scraped
* I opted not to use the vanilla bean
1 tsp pure vanilla extract
1/4 c milk


• Preheat the oven to 325˚F.
• Line muffin ins with paper liners.
• Whisk together flour, zest, baking powder and salt.
• With an electric mixture on medium-high speed, cream butter and granulated sugar until pale and fluffy.
• Beat in cream cheese. Reduce speed to low.
• Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
• Beat in lemon juice and vanilla.
• Add flour mixture in three batches, beating until just combined after each.
• Divide batter evenly among lined cups, filling each three-quarters full.
* I did not want a domed top, so I filled mines half full.
• Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes.
* For mini cupcakes, it will take 12-14 minutes.
• Transfer tins to wire racks to cool completely before removing cupcakes.

• In the bowl of an electric mixure fitted with the paddle attachment, beat butter
until creamy.
• Slowly add confectioners' sugar; beat to combine, scraping down sides of
bowl as necessary.
• Add vanilla bean seeds and vanilla extract, and beat to combine.
• Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.

• Create a template, place on cookie sheet and place wax paper over it.
• In microwave-safe container or disposable decorating bag, microwave candy melts at half power or defrost setting for 1 minute. Stir thoroughly.
• Continue to microwave and stir at 30 second intervals until smooth and completely melted. If using disposable decorating bag, knead bag between heating intervals.
• If using microwave-safe container, pour into a decorating bag, snip off end and draw shapes over wax paper.
* Chocolate can be re-melted and reused.
• Put cookie sheet with chocolate shapes in the refrigerator for 5-10 minutes.

Unfrosted cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Chocolate shapes can be stored in an airtight container in a cool, dry place.

• Cutting the cupcake recipe in half seems to give you dry cupcakes, but I have
no idea why.
• Do not make buttercream frosting the day before to save time. You will need to re-whip the frosting and it will not be as smooth.




Alexandria Regilio said...

Wow, these look D-lish. I am a big fan of lemon desserts, so I'll have to try these. I have made some of Martha's other cupcake recipes and they are always super dense. Do you guys have any suggestions for great "fluffy" cupcakes?
Btw, I'd love to see your "total time" at the top of the recipes. (Let me know if I missed it.) I don't know if I'm a slow baker (you'd think I was fast by the mess I make), but cupcakes are always really time consuming for me!
Love this blog!!!!

Salley said...

Awesome blog, girls! Looking forward to future entries. Hope all is well in paddling and non-paddling world!

Unknown said...

Hey you two keep up the great work .Just a note-the photos do not come up when clicked on. FYI.

Sami and Addie said...

@ Alex: I'll try to post the times . . . i'm usually doing things while making the recipe. Since you live so close, we should have you over!

@ Salley: Hello ex-Ripple coach! We miss you!

@ Mikey: I purposely had the picture link to google images. I don't want anyone to "borrow" the photos without permission. I fixed the image resolution problem! Dude, I'm turning into a pro at this blogging thing! j/k

leenoree said...

addie thanks sooo much for the cupcakes! they were sooo good and looked beautiful! almost too nice to eat! they went fast! thanks again for everything! :)

Kimber Vincent said...

Yum! Can I come over too? :)
Mrs. KimBuritto

Sami and Addie said...

@Lenore: Thank you for asking me to make the cupcakes. I had a lot of fun decorating them.

@Kimber: Of course you're welcome to come over! Perhaps on the night we make one of Sami's bacon laced sweets.

Alexandria Regilio said...

Yes! Let's do this ladies! Kimber and I can make guest appearances!

Unknown said...

I am posting this comment LONG after this blog entry was posted and don't know if anyone will ever read this! I have always wanted to try this recipe out and this weekend I finally did.

I had to respond that I made these lemon cupcakes for my aunt's book party yesterday - and they were so delicious! They were also easy to make, I had everything in my pantry except for the lemons and cream cheese. The flavor and texture of the mini cupcakes were so good, and so memorable!

I loved the fact that I could put these cupcakes in liners and I did not use frosting, I merely dusted them with powdered sugar before serving. This made for an excellent and simple addition to our buffet line of finger foods for over 200 guests! The lemon cake texture was similar to a tea cake and paired very nicely with hot tea or coffee. They also were not overly sweet, which played well to our...mature crowd of guests!

With the pans I used (thanks for lending us yours Addie, you're a lifesaver!), this recipe made 90 mini cupcakes. I followed the recipe exactly. While I could not find meyer lemons this time of year (I went to 4 stores!), I used organic lemons with great success.

Thanks for sharing your recipe, it is now on my party food repertoire menu! Thanks so much!!

Sami and Addie said...

I think this is a great recipe as well. I think I'm going to have to make it again, but perhaps with blueberry frosting this time. I borrowed your mini pans when I made these, so I'm glad I was able to return the favor.

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