Lemon Cupcake with Lemon Glaze

As summer is on peak, I am going crazy for fruits of this weather. Seriously if you look at it, how cleverly nature has balance everything. All the fruits of summer are so water rich, light and refreshing. Think if would not have watermelon, Lime, Muskmelon, cucumber and etc. etc in summers, what it would have been like.

So as this fruity and fresh flavor was on my mind, I thought of baking something with them. So a Lemon cupcake was my calling.

Yet again, I have got this super duper easy recipe but what I am more excited about is the Lemon glaze icing. This icing is so simple yet so special because this not only looks and taste good but adds another level of texture to the soft like cloud cupcake. 

The extra punches of lemony zing with crunchy sugar intensify the flavor.

For Cupcakes

1/2 cup  Unsalted butter, softened to room temperature

1 cup  Granulated sugar

2  Eggs (use 1 cup curd, if you don’t want to use egg)

2 teaspoons vanilla extract

1 and 1/2 cups Flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup Milk

Zest  and fresh juice of two medium lemons

For  the Frosting

1cup Granular sugar (Pulsed once in the mixer, so that its slightly powdered but not superfine)

2 Tbsp of Lemon Juice

Preheat the oven to 180 °C. Line a 12 cup cupcake pan with cupcake liners.

In a bowl beat the butter and sugar together with a handheld mixer whisker attachment on medium speed for 2-3 minutes until creamed and fluffy.

Add eggs (or Curd) and vanilla and beat on medium speed until everything is combined, about 2 -3 minutes.

In another bowl, mix together the flour, baking powder, and salt.

Slowly add the dry ingredients to the wet ingredients in 3 additions and stirring by hand after each addition.

Add the milk, lemon zest, and lemon juice. Mix until just combined, do not overmix. This batter will be thick.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.

Get the frosting ready just before cupcakes are going to be done. Combine sugar and lemon juice in small bowl and stir once or twice, just to enough to bring them together.

Pour one tablespoon of lemon sugar paste on “Just out of oven” cupcakes, spread and add some more glaze if needed. The heat from the cupcake will melt the glaze slightly, which will help it to run, spread and finally cling as it cools off.

Enjoy your bites into this crunchy, sweet and tangy glaze followed by soft, fluffy refreshing lemony cupcake. Don’t tell me you are not showered with compliments and thanks.