She Strengthens

Lemon Sunrise Cupcakes: A Bright and Citrusy Delight

The Perfect Combination of Flavors and Textures

Imagine a delicate cupcake that combines the brightness of lemon with the warmth of spices, all wrapped up in a tender and light texture. Our Lemon Sunrise Cupcakes are just that – a masterclass in balance and flavor.

The Secret to Success: Quality Ingredients

To achieve the perfect cupcake, you need to start with the right ingredients. For this recipe, we recommend using bleached cake flour, such as Softasilk, to ensure a tender and even crumb. Avoid using unbleached cake flour, as it can result in a denser cupcake.

The Batter: A Delicate Balance

Our batter combines the richness of butter and eggs yolks with the lightness of cake flour and whipped egg whites. The addition of finely grated lemon zest and vanilla extract adds a bright and citrusy flavor, while the whole milk provides moisture and tenderness.

The Frosting: A Tangy and Creamy Counterpoint

Our frosting is a perfect complement to the cupcakes, with a tangy cream cheese and butter base, sweetened with powdered sugar and flavored with vanilla and lemon zest. The addition of gingersnap crumbs adds a delightful textural element, but feel free to omit them if you prefer.

Tips and Tricks for Success

To ensure that your cupcakes turn out perfectly, make sure to:

• Use room temperature ingredients for the best results
• Don’t overmix the batter, as this can result in a dense cupcake
• Whip the egg whites until stiff and glossy for a light and airy texture
• Frost the cupcakes when they are completely cool, and refrigerate them if you don’t plan to serve them within 4 hours

The Recipe

Cupcakes:

Ingredients:

• 24 paper cupcake liners
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups granulated sugar
• 12 tablespoons unsalted butter, at room temperature
• 4 large eggs, separated and at room temperature
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Instructions:

1. Preheat the oven to 350°F and line two 12-well muffin pans with paper liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. Beat the sugar and butter in the bowl of a stand mixer until light and fluffy, about 5-7 minutes.
4. Add the egg yolks one at a time, beating well after each addition.
5. Add the lemon zest and vanilla extract, and beat until incorporated.
6. Add the flour mixture and milk, alternating between the two, until just combined.
7. Whip the egg whites until stiff and glossy, then fold into the batter until no white streaks remain.
8. Divide the batter among the muffin wells and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.

Frosting:

Ingredients:

• 2 (8-ounce) packages cream cheese, at room temperature
• 8 tablespoons unsalted butter, at room temperature
• 1 1/2 cups powdered sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons gingersnap cookie crumbs (optional)

Instructions:

1. Beat the cream cheese and butter in the bowl of a stand mixer until light and fluffy, about 3 minutes.
2. Add the powdered sugar, vanilla extract, lemon zest, and lemon juice, and beat until smooth and creamy.
3. Frost the cooled cupcakes and sprinkle with gingersnap crumbs, if using.

Yield: 24 cupcakes
Difficulty: Medium
Total Time: 1 hour 45 minutes