Thursday, March 17, 2011

Exquisitely Delicious Meyer Lemon Cupcakes with Lemon Icing

The local stores have been selling Meyer lemons. I chose a four-pack of lemons that were medium skinned with a light orange hue. They were plump and juicy. I got a fair amount of juice from the lemons and even the juice was a richer, deeper color than regular lemons.

These were absolutely scrumptious cupcakes. I ate one right after I frosted them and I was afraid the icing was just a tad too strong for the delicate cake. But the next day, everything had mellowed a bit and they were absolutely yummy. I will make them again and try out a lighter icing to let the cake shine through. Makes 18 cupcakes.

Cake Ingredients
1 cup whole wheat pastry flour
1 cup unbleached white flour
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup pure maple syrup
2/3 cup soymilk (or milk of your choice)
1/4 cup plus 2 TB Meyer lemon juice
1 tsp Meyer lemon zest
1-1/2 tsp vanilla extract
1/2 tsp lemon extract
2 tsp apple cider vinegar

Preheat oven to 350 degrees. Get your cupcake pan ready, lined with paper cups. Sift dry ingredients into medium bowl. Add all of liquid ingredients together in large bowl and beat with mixer until well blended. Add dry ingredients and mix with spoon until well blended.

Using a ice cream scoop, scoop into cupcake liners. Bake for about 20 minutes until lightly brown and toothpick comes out clean. Let cool 5 minutes and place each cupcake on rack to finish cooling.

Icing Ingredients
2 cups powdered sugar
1 tsp Meyer lemon zest
2 TB Meyer lemon juice
Soy Milk, to thin to desired consistency

Directions for icing
Add first four ingredients and mix until smooth. Thin if needed with soy milk. Lightly ice cooled cupcakes.


  1. When you say "lighter" icing, do you mean you'd alter this recipe or just use less icing on each cupcake?

  2. The icing was intensely lemony. I think adding some cream cheese would mellow it out a tad and let the cakey goodness shine a bit more.