Get ready to elevate your baking game with these irresistible Hummingbird Bakery Lemon Cupcakes, specially crafted for high-altitude baking! Imagine biting into a perfectly moist, tangy-sweet cupcake that bursts with bright lemon flavor, defying the challenges of mountain-top cooking. Whether you're a home baker in Denver, Boulder, or any elevated location, these cupcakes will become your new secret weapon for creating bakery-quality desserts that will have everyone begging for your recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 250g all-purpose flour
- 300g granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 240ml vegetable oil
- 240ml buttermilk
- 3 large eggs
- Zest of 2 lemons
- 120ml lemon juice
Instructions
- Preheat the oven to 335°F (adjust for high altitude) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and remove any lumps.
- In a separate bowl, combine granulated sugar, vegetable oil, buttermilk, and eggs. Whisk thoroughly until the mixture is smooth and well incorporated.
- Add fresh lemon zest and lemon juice to the wet ingredients, mixing gently to distribute the citrus flavor evenly.
- Gradually fold the dry ingredients into the wet mixture, stirring carefully to prevent overmixing. Mix just until the batter is smooth and no flour streaks remain.
- For high-altitude baking, reduce the sugar by 2 tablespoons and add 2 tablespoons of extra flour to prevent over-rising and collapsing.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-22 minutes, checking doneness with a toothpick inserted into the center. The toothpick should come out clean or with minimal crumbs.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Tips
- • Always sift your dry ingredients to ensure a smooth, lump-free batter • Use fresh lemon zest and juice for the most vibrant citrus flavor • Reduce sugar and add extra flour to prevent over-rising and collapsing • Don't overmix the batter - mix just until ingredients are combined • Use room temperature ingredients for better incorporation • Check cupcakes early and often - high-altitude baking can be tricky • Allow cupcakes to cool completely before frosting to prevent melting • Store in an airtight container to maintain moisture and freshness
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 4g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 55mg
