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Lemon Cupcakes Decorated with Wild Violets

Author Jennifer Morrisey

Ingredients

  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room
  • temperature
  • 2 cups white sugar
  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk divided
  • 2 1/2 tablespoons fresh lemon juice
  • divided
  • 3 tablespoons butter softened
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • Milk as needed
  • 1 teaspoon finely grated lemon zest/peel
  • Freshly picked wild violets if desired

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl.
  • In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.
  • Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
  • Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • To make the icing
  • In a medium bowl, beat the butter, powdered sugar and lemon juice together until light and fluffy, about 1-2 minutes with an electric mixer. Mix in the vanilla and add 1-2 teaspoons of milk to adjust the consistency, if necessary. It should be creamy and spreadable. Stir in the 1 teaspoon lemon zest.
  • Drop a tablespoon or two of the frosting on each cupcake and spread until smooth. Top with a few wild violets if desired.