Clementine buttermilk cupcake recipe with lemon frosting
Cupcakes: Preheat the oven to 350F. Butter or spray a regular sized muffin tin (this will yield 12 cupcakes). Lightly dust the tin with flour. In a medium...
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Cooking tools:
- Muffin tin
- Cupcake liner
- Microplane
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Oven
- Cooling rack
- Kitchen timer
- Citrus press
- Colander
- Bench scraper
- Piping bag
Ingredients
- Makes 12 standard sized cupcakes
- 1 1/2 cups of all-purpose flour
- 2 teaspoons of baking Powder
- 1 teaspoon of sea salt
- 1/2 cup of buttermilk (well shaken and at room temp.)
- 1/2 cup of sour cream
- 1 cup of sugar
- 3 eggs, slightly beaten.
- 3 teaspoons of clementine zest (about 4 clementines)
- 1/4 teaspoon of pure almond extract
- 1/2 cup of vegetable oil
- 1/3 cup of sugar
- 1/3 cup of fresh lemon juice
- 1 1/2 cups of confectioners sugar
- 1/4 cup of cream cheese, softened to room temp.)
- 4 Tablespoons of fresh lemon juice
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