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lemon love

January 21, 2010

OMG! has it really been almost a month since my last post!!! Shame on me!!! Cupcake orders have slowed a bit since the holidays (thank goodness) but I’ve been unbelievably busy getting my new events planning and design business off the ground. I’m still in the process of designing our website, so there’s not much to see just yet, but my business partner, Melinda, and I already have three weddings lined up in 2010… not to mention our own weddings!!! I get hitched in June and she’ll be a September bride!!! Which leads me to the second reason I’ve had to push this blog aside… I’m getting married in 5 months (actually exactly 5 months from today!) and I’m starting to feel the pressure. I’m a super do-it-yourself-er plus both my fiance and I are designers so naturally, we want to make/design all of the details of our wedding. I’ve started a little “journal blog” here. Again, haven’t been all that involved with it much yet but I plan on updating and keeping it updated very soon.

Anyhow, today’s cupcake post…. lemonade and strawberry lemonade cupcakes! I think I’ve confessed my love of lemony ANYTHING in at least one of my previous posts. It’s true, me+lemon desserts= bliss. Lemonade and Strawberry Lemonade cupcakes are regulars on the {love+cupcakes} menu but I’ve never posted about them on the blog. I have a lemon tree on my property, so for the most part, all of the lemons that go into my cupcakes come straight from me! I grow all of my fruit and veggies without pesticides or chemicals… they’re all organic. I can see the Meyer Lemon tree outside my window right now and it’s down to about a dozen lemons, which I plan to save for lemon lavender ice cream sandwiches, I’ll post them when I make ’em. These two cupcakes are some of my favs (but then again, they’re all some of my favs). To make them, here’s what you’ll need:

Makes 1 dozen Lemon Cupcakes



1 3/4 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, melted

1 1/4 cup sugar

2 large eggs

2 1/2 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

3/4 cup buttermilk


1 8-ounce package cream cheese, room temperature

1 1/2 cups powdered sugar (you may not need this much or you may want more depending on how sweet you like your frosting. I always mix 1/2 a cup of powdered sugar at a time with all of my frostings… I tend to like less sweet)

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon finely lemon lime peel

1/2 teaspoon vanilla extract

1 1/2 Tablespoon Strawberry puree for strawberry frosting only

I’m a one bowl type gal… although there are reasons to use multiple, I never have issues using just one bowl for most of my recipes. Start by sifting your dry ingredients into a large bowl or the bowl of a stand mixer, add eggs, melted butter, sugar, lemon juice, lemon peel and buttermilk and mix on low until well mixed. Pour into baking cups and bake at 350 for about 20 minutes or until a toothpick comes out clean.

For the frosting, mix the butter, cream cheese vanilla and lemon zest until creamy. Add powdered sugar 1/2 cup at a time until you’ve reached your desired sweetness. For strawberry cream cheese frosting, fold in the strawberry puree with a spatula. Frost your cupcakes and dig in! These cupcakes are super tart and extremely lemony.


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