August 6, 2010


Lemon Cupcakes

We’re getting together this afternoon to watch some Italian tv, do a little grammar and attempt to speak Italian while doing all of this. Most of the time we start out strong in the speaking department, but as soon as we have something important to say, we lapse into English. What we need is an Italian here with us to keep us on track!

My friend V. celebrated her birthday yesterday so I thought we should have something sweet to nibble on. Originally I was going to make a blackberry crumble, but decided on cupcakes, since it would be easier to give away the leftovers. I don’t trust myself with a pan of crumble sitting in our kitchen!

Lemon Cupcakes

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1-1/2 cups self rising flour
1-1/4 cup all-purpose flour
3/4 cup milk
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest

Preheat the oven to 350 degrees. Line muffin tins with cupcake papers.

In a large bowl on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time. Combine the flours and in four parts, alternating with the milk and the lemon juice and zest, beating well after each addition. Divide the batter among the muffin cups. Bake for 18-20 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack. When the cupcakes are cool, frost with icing. Makes: about 18

Lemon Frosting

1 stick unsalted butter, at room temperature
1 box confectioners sugar (1 lb.)
1 tablespoon grated lemon zest
about 1/4 cup lemon juice (fresh)

In a bowl, cream the butter and then add the confectioners sugar a little at a time, alternating with the lemon juice. You may need more (or less) juice to get the icing to a spreadable consistency. Add zest and mix. Frost cupcakes.

Recipe adapted from Magnolia Bakery cookbook.

11 thoughts on “Lemon Cupcakes

  1. E’ stato un piacere scoprire il tuo blog, stamattina… Molte cose interessanti, anche per una che l’Italia – e la cucina italiana – la conosce già… Mi piace sempre guardare le cose anche con gli occhi degli altri: perciò tornerò a trovarti.
    A presto!


  2. I know what you mean about the Italian. I only really get to practise my Italian when I am alone in Italy. If I have English speaking friends with me it is English all the way. I think your cupcakes look great!

    • Deb-are you pretty fluent now? I think the only way to really get better is to be in Italy for an extended period-my dream!

      • I can get by in Italy. I can speak in the present tense and passato prossimo. I have trouble with imperfetto. Gerundio is OK – I just need to spend more time learning vocab. I found it fairly easy at first, but the grammar is quite complicated and the sentence construction different from English. Spending time talking with my friends in Italy is the best way to improve.

  3. This is such a great blog and I look forward to reading! Thanks so much for sharing your recipes! I found your blog through Barbara’s (Tesoro Treasures Blog)! I look forward to your future blogs!
    Linda ( )

  4. LOL. This is my speaking downfall too. The urge to communicate a thought quickly trumps Italian practice and out pours English. I understand it is a long road, longer for some of us, becoming fluent. A couple hours a week at my class is far from immersion. Thanks for the great cupcake recipe.

  5. My neighbor Bonnie D. suggested I stop by and take a peek at your blog. I’m so glad I did! My daughter immediately bookmarked this recipe for our upcoming weekend out of town as a “special treat”. Looks like I’d better get baking!

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