Lemon & Lime Cupcakes by The Pioneer Woman
For this recipe, I can claim no credit. However, I have to share it! Simply put, it is the best cupcake you will ever have. Being one of the most excellent sources of inspiration, I recently watched one of many "The Pioneer Woman"-shows when I came across this recipe. Having a lemon and lime obsession, I instantly knew I had to try it. With their bright and zesty flavor tones, these cupcakes are a summer sensation, providing the perfect balance between sweetness and freshness, while still being cloud-like light and fluffy. However, whatever you do, do not be tempted to replace the fresh lemons and limes with juice from a bottle. The freshness from the oils in the zest is truly what makes this recipe exceptional. This is also now my favorite repertoire cupcake recipe, by simply replacing the lemon -and lime juice with best-quality vanilla extract, you can flavor these in just about any manner. Feeling inspired by this life-changing cupcake experience, I couldn't help imagining a Clemengold and Blood Orange version in the future - stay tuned for the recipe! Needless to say, this is now my favorite cupcake recipe and a summer go-to.So here's the recipe, courtesy of Ree Drummond, The Pioneer Woman.
Ingredients
For the cupcakes
- 1¾ c all-purpose flour sifted
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 1¼ c granulated sugar
- 160 g salted butter room temperature
- 3 large eggs
- ⅓ c milk
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp lime juice freshly squeezed
For the lemon & lime glaze
- 1½ c powdered sugar sifted
- 2 tbsp lemon zest
- 2 tbsp lime zest
- 1 tbsp lemon juice freshly squeezed
- 1 tsp milk
Instructions
To make the cupcakes
- Preheat the oven to 180°C.
- Sift together the flour, baking powder, bicarbonate of soda, and salt. Set aside.
- In a stand mixer (or by hand-held mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, allowing each addition to incorporate completely.
- Add half of the dry ingredients, followed by the milk, lemon -and lime juice. Allow to mix in before adding the remaining dry ingredients. Scrape the bottom of the bowl to ensure everything is thoroughly mixed together.
- Grease a muffin/ cupcake pan and line it with 12 medium baking cases/ cups. Using a spatula, fill each cup three-quarters full with the mixture. Wipe down any excess batter spilled on the pan as this may burn in the oven. Bake for 14-16 minutes or until just golden and a testing pin comes out clean. Transfer to a cooling rack and allow to cool completely.
To make the lemon & lime glaze
- Combine the powdered sugar, lemon -and lime zest, and lemon juice. Whisk together and slowly add the milk, a few splashes at a time until it turns into a thick glaze. Do not add too much milk - the glaze should be thick enough to coat the cupcakes. If the glaze is too runny, add more powdered sugar as necessary.
- Dip the cooled cupcakes into the glaze and return to the cooling rack. Allow the glaze to slightly set. You can also refrigerate the cupcake for 5-10 minutes to speed up the process. To garnish and brighten up the cupcakes, sprinkle over some more lemon -and lime zest. Store in an airtight container and serve within 2 days.