On December 15, we celebrate, National Lemon Cupcakes Day a day to celebrate, a tangy and Sweet Blend of Zesty lemon and moist, fluffy vanilla cupcakes that are based on topped with creamy lemon frosting. Those who are the fan of sour food then I think they will love Lemon Cupcakes. Besides everyone can try these lemon cupcakes on this day.
History of National Lemon Cupcake Day
Did you know that a “cupcake” was introduced in 1796 as a recipe notation? In her book “American Cookery,” Amelia Simmons mentions “a light cake to bake in small cups” in her notes.
After that, baking tiny cakes in their moulds became an easy and popular method with cooks everywhere and can be eaten easily also cupcakes were the perfect dessert. Quick to make, easy on waistlines. Moreover, they were the quintessential snack cake everyone needed.
Later on in the 20th century, it elevated the cupcake with an addition that made all the difference frosting and there’s been no looking back since.
However, the sheer variety of cupcakes today is dizzying and there are traditional flavours like vanilla and chocolate frosting. Moreover, some have toppings of coconut, cream cheese, peanut butter, or even laced with a wee bit of Guinness.
Typically it is made with standard cupcake ingredients but with lemon-flavoured batter, it’s comfort food at its finest.
| 1796 (The First Mention of Cupcakes) | Amelia Simmons describes how to make tiny cakes in her cookbook “American Cookery. |
| 1828 (The First Cupcake Recipe) | Eliza Leslie publishes the first cupcake recipe in her cookbook “Receipts.” |
| 1919 (Cupcakes Everywhere!) | The American bakery company “Hostess” introduces cupcakes or snack cakes in stores. |
| 1920s (All Hail, the Frosting) | For the first time, cupcakes come with delicious frosting and the rest is history. |
Recipe Lemon Cupcakes
Ingredients:
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, room temperature
- 2 large eggs
- ½ cup (120ml) milk
- ¼ cup (60ml) fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
For the Lemon Frosting:
- ½ cup (115g) unsalted butter, room temperature
- 2 cups (240g) powdered sugar
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1-2 tbsp milk or cream (if needed, to adjust consistency)
How to make:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter until creamy. Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat the butter in a medium bowl until creamy. Gradually add the powdered sugar, mixing well.
- Mix in the lemon juice and lemon zest.
- If the frosting is too thick, add milk or cream a little at a time until the desired consistency is reached.
- Once the cupcakes are completely cool, frost them with the lemon frosting using a spatula or a piping bag.
- Garnish with extra lemon zest or small lemon slices if desired.
5 Facts About Muffins
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Muffins aren’t cupcakes- Batter consistency, frosting, and mixing differentiate one from the other.
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Hawkers in 19th century England sold muffins-Most houses did not have ovens, so hawkers went door to door to sell this beloved snack bread.
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Some states have official muffins- Minnesota’s official state muffin is blueberry, while New York’s is (surprise surprise) apple!
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The largest muffin weighed 323 lb- Schär and NIP food in Milan made muffin history with their creation on 16 October 2015.
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Blueberry for the win- Blueberry is America’s most popular muffin flavour.
Conclusion
In conclusion, Lemon Cupcake Day flavour is a vibrant and delectable treat that marries the tartness of lemon with the sweetness of a classic cupcake. Moreover, its combination of zesty lemon and moist vanilla offers a refreshing twist on a beloved dessert, making it a perfect choice for those who enjoy a bright and flavorful indulgence.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Yes, you can use the lemon extract as an alternative to fresh lemon juice, though fresh lemon juice and zest often provide a brighter and more natural flavour.
Are there any variations of lemon cupcakes?
Yes, variations include adding blueberry or poppy seeds for extra texture, using lemon curd as a filling, or incorporating a lemon glaze for additional sweetness.
Can lemon cupcakes be made gluten-free or vegan?
Absolutely. You can substitute gluten-free flour blends for regular flour and use plant-based ingredients to make vegan lemon cupcakes.
What pairs well with lemon cupcakes?
Lemon cupcakes pair well with tea, coffee, or a light, refreshing beverage. They also complement fresh fruit or a light salad for a balanced treat.
Also, read more about National Bouillabaisse Day – December 14, 2024
