Cupcakes Galore!!!

The cupcake boom is once again sweeping the country! A Lemon Raspberry version is on the cover of Bon Appetit this month. Last week was Cupcake Week on Martha Stewart. Georgetown Cupcake opened six weeks ago just down the street and is sold out of half of their favors every time I stop by! And Food & Wine’s May issue has a whole section devoted to Perfecting the Cupcake!

So, in jumping on the bandwagon, I thought I would share my absolute favorite cupcake. This one is sure to be a winner with anyone who loves light, and perfectly crumby cake. Adjust the amount of lemon juice in the frosting to get the perfect tartness.

Lusciously Lemon Cupcakes
makes 30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
Grated zest of two lemons
1 tsp. vanilla extract
3 cups all-purpose flour
6 tbsp. cornstarch
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups sour cream (or plain yogurt or a combo of both)

Preheat oven to 350º F.

In a stand mixer, cream butter and sugar. And just when you think you have creamed it enough, give it another minute or two… you want it to be very light and fluffy!

Beat in eggs, one at a time, and continue beating until mixture is light and fluffy. Again, just when you think it looks good, give it another minute or two.

Add lemon peel and vanilla and mix well.

Sift dry ingredients together; add to creamed mixture alternately with sour cream/yogurt mixture. The batter will be quite thick.

Fill greased muffin tins or beautiful baking cups with about 1/4 cup of batter. Bake at for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes; remove to wire rack to cool completely.

Lemon Cream Cheese Frosting

2 8-ounce packages cream cheese, room temperature
3/4 cup unsalted butter, room temperature
4 cups powdered sugar
1 tsp grated lemon peel
Juice from half a lemon

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and juice. Cover and refrigerate until just firm enough to spread, about 30 minutes.



Filed under dessert, Food, Recipes

8 responses to “Cupcakes Galore!!!

  1. shenry

    It’s really too bad people are fooled by Georgetown Cupcakes. I was so excited when I heard of their opening but their cupcakes are just run-of-the-mill. I’ve had dry ones, boring one and even ones with lots of air holes in the cake and bad crumb. Baked and Wired cupcakes are superior. But its all about choice and I’m happy that a local business is doing well.

  2. Oh I had cupcakes tonight and they are the hot thing! Love making them and these sound delicious!

  3. Karen

    holy wow. YUM. you’re my new favorite blog. lol.

  4. Those lemon cupcakes look extremely tasty. Simply fantastic!!

  5. While I love cupcakes, I have to agree with shenry that Georgetown Cupcakes is a sham. I’ve been writing about what is now becoming the “cupcake controversy” (see my reviews at, did a good post on it today too. Thanks for posting this recipe – I’m sticking with homemade from now on!

  6. Sarah S.

    Baked and Wired is good if you like overly sweet blobs of butter, Georgetown Cupcake is where it is at… they look better, they taste better, and they portion better… Go, try, these are not mediocre cupcakes, despite mumblings from nay sayers.

  7. Pingback: Happy Friday «

  8. Lisa

    I made these cupcakes but the lemon flavor was too subtle…it needs lemon juice in the batter.

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