A new year is a fresh start for us all, and while our attitudes may be bright - the weather may not be. We've been blessed with sunshine the past few days here in Michigan, but not warmth. It is bitterly cold! January always gets me daydreaming about tropical vacations and laying on the beach with a fruity adult beverage in my hand!
These lemon cupcakes are delicious, and not overly filling. With a light lemon flavor they're sure to perk you up amidst the grey winter weather!
Light Lemon Cupcakes*
Ingredients: 1 box of yellow cake mix, 1 cup buttermilk, 1/4 cup veg. oil, 4 eggs, 1 tsp grated lemon peel, 1/4 cup fresh squeezed lemon juice.
Combine cake mix, buttermilk, eggs, and oil in a mixer on low speed. Mix until combined. Add lemon juice and lemon peel. Beat well.
Prepare cupcake tin lined with (extra cute) cupcake liners (thanks, Alison!)
Oh wait - what's that red thing in the background?
Check out that beautiful cupcake holder Santa brought me for Christmas! That Santa I tell you... he's smart. You'll be seeing that again soon, that's for sure. But I digress...
Fill your cupcake liners 3/4 full.
And bake at 350 degrees for about 16 minutes. Hey look! Santa also got me those tiered cooling racks I wanted! Sweet!
Quick Lemon Frosting*
Ingredients: 1 container (16oz) marshmallow fluff, 3 sticks unsalted butter, 1 tsp fresh squeezed lemon juice, 1 cup powdered sugar.
Whisk marshmallow fluff for about 1 minute, then add butter about a tbsp at a time, until smooth. Beat in lemon. Add powdered sugar gradually and beat until fluffy.
Frost those babies up, adding some yellow sugar sparkles if you wish... then enjoy!
Now hop on over to Meg's place to see her Pineapple Orange Sunrise Muffins. Yum!
And for more about the CUPKINS collaboration... head HERE. Happy baking!
* Recipes adapted from the wonderful book Hello, Cupcake!