Lemon cupcakes. It you like your cupcakes sweet, then icing is a must--The batter would also work well for lemon poppy seed muffins, I think, because my cupcakes, at least, weren't super sweet. The batter by itself was great, too though--definitely take the time to lick the spoon! If you want to make these cupcakes even more delicious and lemon-y than they already are, you can add lemon curd filling to the center of each one.

Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. You can cook Lemon cupcakes using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Lemon cupcakes

1. It's 7/8 cup of whole wheat flour.
2. Prepare 7/8 cup of cane sugar.
3. You need 2 of eggs.
4. It's 1 tablespoon of yeast.
5. You need 1 teaspoon of lemon zest.
6. You need 1 tablespoon of lemon juice.
7. You need 1/3 cup of Extra Virgin Olive Oil from Spain.
8. You need 3 oz. of plain yogurt.
9. Prepare 1 pinch of salt.
10. You need 1 cup of cream cheese.
11. You need 1 tablespoon of agave syrup.
12. Prepare of Lime zest.
13. Prepare of Lemon zest.

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest. If these cupcakes look familiar, they probably are- we double this recipe to make lemon blueberry cake, and we use the exact same base recipe for my lemon cupcakes with blackberry cream cheese frosting.

Lemon cupcakes instructions

1. Pre-heat the oven to 350ºF. In a bowl, mix the lemon zest, the whole wheat flour, the yeast, the cane sugar and the salt. In another bowl, mix together the beaten eggs, the Extra Virgin Olive Oil from Spain, the yogurt and the lemon juice..
2. Make a mound of the dry ingredients and add the wet ingredients on top, mix until you get a soft dough. Pour the batter into the cupcake molds and bake from 20 to 25 minutes..
3. For the frosting, mix the cream cheese at room temperature and the agave syrup together in a bowl with a hand-held mixer until it emulsifies..
4. Decorate the cupcakes with the pastry tube and top it off with lemon and lime zest..

The gorgeous purple frosting is naturally colored and flavored with blackberries- and is absolutely divine. Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on medium-low speed to combine. Place lemon curd in a piping bag with a round tip/nozzle. Place buttercream in another piping bag with a star tip/nozzle. Once the cupcakes are cooled to room temperature, fill the cupcakes with lemon curd - I like to just poke the nozzle into the cupcake and give it a generous squeeze.