Cookie Thursday: Lemon cupcakes (recipe)

Gee, I guess after two weeks of posting something other than cookies on Cookie Thursday, I might have to change the title. Maybe. Not this week.

Anywho, last week was my son’s half birthday at school. Oh, you must remember from when you were in school. Those children whose birthdays landed during summer vacation never had the opportunity to celebrate with their classmates. How sad. Nowadays, this is not a problem, as kids can celebrate both their regular birthdays and half birthdays.

And who gets all the extra work? Yeah, the moms.

But, no big deal. My son really wanted lemon cupcakes with vanilla frosting, and my King Arthur Whole Grain Baking came through. And I had a chance to use my new Oneida Cupcake Carrier. Win-win all the way around.

Lemon Cupcakes with Vanilla Buttercream Frosting (adopted from King Arthur Whole Grain Baking)

  • 2 1/4 cups whole wheat flour (KA said to use pastry flour, but I only had regular whole wheat)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 3/4 cups sugar
  • 3/4 teaspoon salt
  • 5 large egg whites (I used 1 cup of Liquid Egg Whites with no problem)
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 3/4 cup milk

Preheat oven to 350F. Prepare 2 12-count (24 total) cupcake pans.

Whisk together flours, baking powder and baking soda. Cream together butter, sugar and salt in stand mixer until light and fluffy. This will take about 5 minutes. Add egg whites one at a time, beating well after each addition. Add vanilla and lemon zest. Mix in half the flour, then add in lemon juice and milk. Add remaining flour and mix well.

Scoop batter into prepared cupcake pans. Bake 20-25 minutes, rotating pans front to back and top to bottom half way, until toothpick inserted into center comes out clean. Cool completely.

Frost with vanilla buttercream frosting.

Vanilla Buttercream Frosting

  • 1/2 cup butter, softened
  • 4 cups powedered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk
  • Food coloring or gel paste

Beat butter and sugar together until smooth. Add vanilla extract. Add milk until desired consistency is reached. Add food coloring to desired color.

I used a Ziploc bag with a circle pastry tip, Wilton #12, along with White Sparkling Sugar. I cannot believe the difference it made in the overall presentation of the cupcakes.


And, as long as I have you here, let me tell you about my new Oneida Cupcake Carrier. My neighbor Louise picked it up for me at Ross, Dress for Less, for $16.99. Amazon also carries it, as well as other retailers.

As Biggie knows, I have been looking for one of these for a while. Most of the cupcake carriers hold just 12 cupcakes, which is ridiculous when you need to take them for a class party. This one holds 24, and you can even bake in the lower pan.

The only downside of this cupcake holder is that the cupcakes in the bottom pan might be hard to get out if you make the cupcakes in another pan altogether. I usually bake my cupcakes in silicon baking cups, and those are slightly smaller in size than the Oneida cupcake pan, which meant that when I put my finished cupcakes in the Oneida pan, they sat just slightly lower than the top of the pan. I don’t think it was a big problem getting them out, but it was interesting to note.

If you find yourself taking cupcakes to lots of functions, I would highly recommend this gadget. For the price, I don’t think you can go wrong.


Other lemon cupcake recipes you might find interesting:

Cupcakes with Goat Cheese Icing from OffBeatEating