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This lemon cupcake tastes as fresh and springy as it looks! It’s perfect for Mother’s Day – or any other occasion, really. I mean, who doesn’t love lemon? You can frost these cupcakes with my Pipeable Whipped Cream Frosting or your own favorite frosting of choice. I topped mine with some pretty pansies for a party-worthy dessert.
Mother’s Day. I have the best mother in the whole world. Ever since I was born, she’s taken care of me, washed my clothes, cleaned up after me (although I like to think I do that pretty well myself these days), and fed me. She still worries over me at the ripe old age of 20, especially when I drive somewhere at night by myself. She looks out for my appearance, sews my important-occasion dresses that have to be just so (because I’m not picky enough), gives me a hard time about buying a mini van when I’m only 20 with no future family prospects, then relents and laughs later when I buy it anyway. She taught me to cook. She selflessly lets me inhabit her kitchen (as long as I clean it up when I’m done). She gives me feedback on my recipes. Most importantly, she shows me what is right and walks a Christ-like life. I love you, Mommy!
I’ve always been one for convenience, so me and bottled lemon juice were besties. No more. One day, I decided to buy some fresh lemons and see if they made a recipe taste any different from when I used bottled lemon juice. I was blown away by how much fresher and pungent the fresh-squeezed lemon juice and zest tasted! Fresh lemons and limes are now staples in my fridge. Don’t you dare use anything less in these cupcakes or you will regret it.
You can use my Pipeable Whipped Cream Frosting to frost these cupcakes. Decorate them with some fresh lemon and lime zest, or go pick some pansies for a gorgeous bouquet of cupcakes!
While we’re on the topic of Mother’s Day, I have a favor to ask of all you lovely peeps. My 5 Ingredient Cheesecake recipe has been featured in a Mother’s Day recipe contest, which you can see here. If you would go to that page and vote for me by commenting at the bottom of the page, I would be so grateful! By voting, you are entered for a chance to win a prize. Voting ends May 6th. Thank you so much!
And speaking of contests…
This giveaway is sponsored by the blogger admins in the THM Blogger Test Kitchen (Unofficial) Facebook group (including me) for Mother’s Day! Head over to Judy’s blog post about it here to enter.
As always, check out the Notes section of the recipe for answers to frequently asked questions regarding substation information (like, “How much THM Baking Blend should I substitute for your baking mix?”).
Links to the products I use can be found below the recipe for your convenience.
Other posts/pages you might enjoy:
- Starting THM
- my complete picture recipe index
- Briana’s Baking Mix recipe
- Pipeable Whipped Cream Frosting recipe
- my Facebook page, where I post recipe teasers, share posts both old and new, let you know how my cookbook progress is going, and ask for your input!
You can find this recipe in my cookbook, Necessary Food.
- 1 cup Briana’s Baking Mix*
- 1 cup oat fiber (use gluten free if necessary)
- 4 tsp. THM Super Sweet Blend (or more to taste)
- 2 ½ tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- 1 cup egg whites
- 1 cup water
- ½ cup fresh-squeezed lemon juice (approx. 2 lemons)
- ½ cup salted butter, softened
- 4 eggs
- 2 tsp. fresh lemon zest (approx. 2 lemons)
- 1 tsp. vanilla extract
- ½ tsp. almond extract flavoring (I use Watkin’s brand)
- Pipeable Whipped Cream Frosting (or other frosting of choice) for decorating
- Whisk the dry ingredients together. Add the wet ingredients and mix well. Divide among 20 cupcake holes (I recommend using paper liners for easy cleanup and removal from the pans; if not using liners, grease the cupcake tins). Bake at 350 degrees F for approximately 20 minutes or until a toothpick inserted into the center of the cupcakes comes out cleanly and the tops of the cupcakes are well-risen and not squishy. Immediately take the cupcakes out of the pans and let them cool on a wire rack. Refrigerate to chill completely before frosting with my Pipeable Whipped Cream Frosting. Decorate with edible flowers or fresh lemon and/or lime zest. Yields 20 cupcakes.
Briana’s Baking Mix recipe
- THM Baking Blend
- Oat Fiber
- THM Oat Fiber (gluten-free)
- THM Sweet Blend
- Xanthan Gum
- THM Pure Stevia Extract Powder
- Watkin’s Almond Extract