Ingredients
¾cupall purpose flour
¾cupcake flour
1tspbaking powder
⅛tspbaking soda
¼tspsalt
¾cupgranulated sugar,plus 2 tbsp
1tbsplemon zest,(from 2 medium lemons)
½cupunsalted butter,softened
1large egg
2large egg whites
½tspvanilla extract
¼cupbuttermilk,plus 3 tbsp
1½tbsplemon juice,fresh
simple syrup
1tbsplemon juice,fresh
1tbspsugar
¾cupbutter,nearly at room temperature
1½tspfresh lemon zest
2½cupspowdered sugar
1tbsplemon juice,fresh
1tbspheavy cream
½tspvanilla extract
¼tsplemon extract
lemon slices,or lemon drop candies and mint leaves, for decorating, optional
Preparation
Preheat the oven to 350 degrees F.
Sift the all-purpose flour and cake flour into a mixing bowl. Add the baking powder, baking soda, and salt and whisk for 20 seconds. Set aside.
In a food processor, pulse together ¾ cup plus 2 tablespoons of granulated sugar with the lemon zest for about 1 minute until finely ground.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter with lemon sugar mixture until pale and fluffy. If not using the paddle attachment that constantly scrapes the bowl, then occasionally throughout the entire mixing process, stop the mixer and scrape down sides and bottom of the bowl.
Mix in the egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
In the liquid measuring cup used to measure buttermilk, whisk together the buttermilk with lemon juice. Add ⅓ of the flour mixture to the butter-egg mixture, then mix just until combined. Then, add ½ of the buttermilk mixture to the butter-egg mixture and mix just until combined.
Repeat the process with flour and buttermilk mixture once more, then finish by mixing in the last ⅓ of the flour mixture. Scrape down sides and bottom of the bowl.
Divide the batter among 12 paper-lined muffin cups.
Bake in the oven for about 18 to 20 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Remove from oven and allow to cool several minutes in the muffin tin, then transfer to a wire rack to cool slightly.
In a small bowl, whisk together 1 tablespoon lemon juice with 1 tablespoon granulated sugar until sugar has dissolved.
Brush the mixture over the warm cupcakes, about 2 light coats over each cupcake. Allow the cupcakes to cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter with lemon zest on medium-high speed until nearly white and fluffy. If using a paddle attachment that doesn’t constantly scrape the bowl while mixing, then stop the mixer occasionally throughout the entire mixing process and scrape down the bottom and sides of the bowl.
Mix in 1 cup of powdered sugar, then blend in lemon juice, cream, vanilla extract, and lemon extract. Add remaining 1½ cups powdered sugar, then whip the mixture for about 4 to 5 minutes longer until very fluffy. Pipe or spread frosting over cupcakes.
Decorate with lemon slices or lemon drop candies and mint leaves, then serve and enjoy!
