Chicago springs can go from frigid temps and snow to sunny and summery with in a day or two. It’s something you never really get used to no matter how long you live here. That’s what makes these Meyer Lemon Cupcakes such a perfect spring treat! If it’s a nice sunny and warm or hot day you want a treat that reminds you of why the hot approaching months are so great! If it’s cold and snowy you want a treat that is bright and refreshing in flavor to make you realize the grey and cold will soon be a thing of the past.
This past weekend we went to my parent’s house to celebrate my dad’s 64th birthday. It just so happened to be one of the bright, warm and sunny spring days that make spring awesome. I decided that I wanted to do a citrus cupcake for him. I had both lemons and Meyer lemons on hand. I opted for the Meyer lemons though because I love the unique flavor they have.
If you’ve never had a Meyer lemon then you should try to find some. They are shaped like a lemon but the peel can be yellow or orange. Meyer lemons you see are unique combination of lemon and orange. It helps cut the sourness of a regular lemon down and adds a bit of sweetness.
- 1 18.25 oz. box white cake mix
- 1/2 c. butter, very soft
- 3 eggs
- 3/4 c. water
- 1/4 c. Meyer lemon juice
- 1 Meyer lemon, zested
- 1 c. butter, softened
- 1 Meyer lemon, zested
- 4 c. confectioner's sugar
- 2 tbsp. Meyer lemon juice
- 2-3 tbsp. heavy whipping cream
- Preheat oven to 350° and line a cupcake pan with cupcake liners.
- In a large mixing bowl combine all of the ingredients for the cake. Mix on low speed until combined. Increase speed to medium and continue to mix for two minutes.
- Scoop the batter into the prepared cupcake liners.
- Bake for 18-23 minutes or until a toothpick inserted in one comes out clean.
- Let cool in pan for five minutes and then remove the cupcakes from the pan and let them finish cooling on a wire rack.
- In the bowl a stand mixer fitted with the paddle attachment cream the butter and Meyer lemon zest together.
- In small batches stir in the confectioner's sugar. Scrape down the sides of the bowl between each addition.
- Add the Meyer lemon juice and stir to combine.
- Add 2 tbsp. of heavy whipping cream and beat on low to combine. Once combined increase the speed to high and beat for five minutes. If the frosting is to thick add another tbsp. heavy whipping cream. Beat on high for another five minutes or until light and fluffy.
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