Kennon-Green & Co. Fiduciary Financial Advisor, Wealth Management, Global Value Investing

I love lemon cake, as you learned in the post about Duncan Hines trying to break my heart when we stopped eating it because of the trans fats.  I’m working from the home office tonight, responding to all of your comments and submissions, and Aaron comes in to tell me he is making lemon cream cupcakes with lemon frosting to come up with a suitable alternative to the old cake.  I say okay, then a few minutes later, I hear the mixer going crazy and a frenzy of activity from the kitchen.  I have to get up and go look … this is what I find …

Flour for Lemon Cream Cupcakes

The flour and fresh lemons for the lemon cupcakes was out and ready to be added to the mixer.

Mixing the Lemon Cupcake Cake Batter

The lemon cupcake cake batter mixed for a long time ...

The Lemon Cupcake Lemon Icing Contained Real Grated Lemon Peel

The lemon icing for the lemon cupcakes called for real lemon peel grated and mixed into the frosting along with granulated sugar. It was fantastic.

The Lemon Cupcakes Cooling on the Granite Countertop

The lemon cupcakes cooled as the icing was mixing.

Lemon Cupcakes with Lemon Icing with Mixer

The lemon cupcake batter in progress ...

Lemon Icing and Lemon Frosting Freshly Smothered onto the Lemon Cupcakes

Aaron took a spoon and smothered the lemon cupcakes with the fresh lemon frosting. I ate three.

For those of you who want the recipe, this is what he used …

Lemon Cream Cupcakes with Lemon Frosting

Ingredients for Lemon Cake Batter:

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons grated lemon peel
  • 3.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream

Ingredients for the Lemon Frosting:

  • 3 tablespoons butter or margarine, softened
  • 2.25 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon milk

Baking Instructions for Lemon Cream Cupcakes with Lemon Frosting:

  1. In a mixing bowl, cream butter and sugar.
  2. Beat in eggs individually
  3. Add lemon peel and vanilla
  4. Mix well
  5. Combine all dry ingredients in a separate bowl
  6. Add dry ingredient mixture alternatively with sour cream so batter will be tick as your mixer spins
  7. Mix until smooth
  8. Fill greased or paper muffin cups with 1/4 cup batter (only 1/4 – the cupcakes are meant to be shorter!)
  9. Bake at 350 degrees F for 25 to 30 minutes or until a toothpick inserted near the center comes out clean
  10. Cool lemon cupcakes for 10 minutes; remove to wire racks to cool completely

Baking Instructions for Lemon Frosting / Lemon Icing:

  1. Cream butter and sugar in small mixing bowl
  2. Add lemon juice, vanilla, lemon peel and milk
  3. Beat lemon frosting until smooth

Now, frost your cupcakes and you are done!  Eat and enjoy.  They are great!!!

Calorie Information for Lemon Cupcakes with Lemon Frosting

The total calorie information came out to 7,188 for the lemon cupcakes themselves and 1,530 for the lemon frosting, or 8,718.  The recipe makes a total of 36 cupcakes, which results in each lemon cupcake with icing coming in at approximately 242 calories.  Round it up to 250 calories and call it even.