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

MARTHA'S MEYER LEMON CUPCAKES

* 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

VANILLA BEAN BUTTERCREAM

* 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

CHOCOLATE SHAPES

Wilton's candy melts

MEYER LEMON CUPCAKE INSTRUCTIONS

• 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.

VANILLA BEAN BUTTERCREAM INSTRUCTIONS

• 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.

CHOCOLATE SHAPES INSTRUCTIONS

• 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.

** ADDIECAKES' NOTES **

• 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.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING