Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegetable oil (can be olive oil)
- 2 large eggs, room temperature
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- Zest of 2 lemons, no white bitter pith
- 1/2 cup buttermilk
Very Bright Lemon Frosting
- 1 1/2 sticks (3/4 cup) unsalted butter
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- Pinch salt
- Zest of 1 lemon (no white bitter pith)
- 1/4 cup lemon juice
- 1/3 cup + 1 tablespoon plant-based milk or dairy milk, at room temperature
Topping
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Sift together flour, baking powder, and baking soda. Set aside.
- In a bowl large enough to hold all ingredients whisk oil and eggs until completely blended. Add sugar and mix well.
- Add salt, vanilla, lemon zest and 1/3 of flour and mix into batter. Once combined add half of buttermilk. Add another 1/3 of flour and once mixed in add remaining buttermilk followed by remaining flour.
- Place 12 paper cups in a muffin tin and fill 3/4 full. Place in oven and bake for 18-20 minutes or until center bounces back when lightly pressed with a finger. Let cool.
- For lemon buttercream, mix soft butter until light and fluffy. Add sugar, salt, and lemon zest.
- While beating, add 2 tablespoons lemon juice. Once incorporated add another 2 tablespoons.
- Continue with room temperature milk. If cream looks curdled/separated it is because it is too cold. While beating, heat sides of bowl with a hair dryer. Cream will once again become creamy and fluffy.
- Pipe a ring of buttercream on cupcakes leaving space for citrus marmalade.
- Fill center with marmalade.