When I had my cafe I was always amazed with the way cupcakes make people smile. Kind of like a baby or really cute dog. Customers would come into the cafe and see the cupcakes on the cake stand and smile. They did not always purchase a cupcake but they would smile and say “Oh such pretty cupcakes!”
Cupcakes are always a big crowd pleaser. When I bring cupcakes out into the dining room for service at Cal-Wood the room either goes completely silent or the kids erupt into applause. Who doesn’t love that kind of response. I feel like putting down the tray, executing a perfect curtsy and stepping up to the podium to thank the important people in my life…sorry I digress…
My favorite cupcake recipes are those that yield a moist cake and are topped with a not-too-sweet frosting. I cannot abide by cupcakes that have really sweet frosting or when the frosting is double the volume of the cake. I usually knock off the frosting into the trash and enjoy the cake.
I recently developed a large quantity lemon cupcake recipe that I am very pleased with. The moist cake is topped by a light cream cheese frosting.
This is a big batch recipe meaning it yields 80 cup cakes when batter is scooped with a 1 oz scoop or a #30 scoop.
This recipe is written in weight not measurements so you can easily make it for only 20 cupcakes by using only 1/4 of the weight.
These cupcakes freeze well so you can freeze them without the frosting for up to 3 months.
Lemon Buttermilk Cupcakes
3 lbs 12 oz Bread Flour
2 teaspoons Baking soda
2 teaspoons Sea Salt
2 lbs Unsalted Butter, soft
3 lbs 6oz Sugar
1 lb 8oz Eggs
1 1/4 oz Lemon zest
32 fl oz Buttermilk
6 fl oz Fresh Lemon Juice
Sift together flour, baking soda and salt.
Cream butter and sugar in large stand mixer with paddle attachment. Scrape down sides of bowl half way through. Mix for 4-5 minutes or until light in color.
Blend eggs, lemon zest and add into butter mixture until incorporated. Add in 3 additions mixing on low speed.
Add sifted dry ingredients alternating with buttermilk in 3 additions.
Add lemon juice and mix on low until just incorporated.
Bake at 350 degrees until cupcakes spring back when lightly touched and a skewer inserted comes out clean.