... you obviously make lemon vanilla cupcakes for your co-workers to brighten up their Monday morning.
"Good Morning, Sunshine" Lemon Vanilla Cupcakes
a recipe inspired by Sally's Baking Addiction
Makes 12 cupcakes
I have resting happy face. I promise, this is a thing. It means that people perpetually stop me on the street to ask me for directions (honestly, this is a terrible mistake; I have zero sense of direction). It means that my boss has stopped me in the hallway before and asked me what had happened today to make me so happy (in truth, nothing had happened and I wasn't particularly happy). One of my co-workers has actually accidentally dialed the wrong number, thinking it was me, then paused a few minutes in to the conversation to ask the other girl, "You seem rather down today."
Yes, I am that cheerful.
And sometimes I share that cheer with my co-workers in the form of baked goods.
After all, if life gives you lemons, . . . etc.
Lemon Cupcake Base - Ingredients
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
zest and fresh juice of two medium lemons
* 1 medium-sized lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
Lemon Cupcake Base - Directions
1. Preheat the oven to 350 degrees Fahrenheit. Line 12-count muffin pan with paper liners. Set aside.
2. Using a handheld or stand mix fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla and lemon extracts. Beat on medium-high speed until everything is combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
3. In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point.
4. Spoon batter evenly into 12 cupcake liners. Bake for about 18-20 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
Lemon-Vanilla Buttercream Frosting - Ingredients
1 cup unsalted butter, softened to room temperature
3-4 cups confectioners' sugar
1/4 cup heavy cream
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt, to taste
additional lemon zest or crushed lemon hard candies or sprinkles, for decoration
Lemon-Vanilla Buttercream Frosting - Directions
1. Beat softened butter on medium speed with an electric or stand mixture. Beat for about 3-4 minutes until smooth and creamy.
2. Add confectioners' sugar, cream, vanilla and lemon extracts, and salt, with the mixer running. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin or more cream if mixture is too thick. Add more salt if frosting is too sweet.
3. Frost cooled cupcakes. If topping with lemon zest, do so right before serving.
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