These cupcakes were my attempt to cheer someone up. My husband’s great aunt was sad and upset, and she requested my lemon cupcakes. Not that my baked goods can ever cure sadness, but it was the least I can do. So I decided to make the best lemon cupcakes I have ever made, just for her.
The process took 2 days. On my first day, I made this lime marshmallows that I thought it would go well together with lemon cupcake, not to mention, it would make a cute decoration. The marshmallow took about 6 hours to set. Then on the second day, I made the lemon cupcake with lemon buttercream. I finished off each cupcake with sprinkle of lemon cracker crumbs and a little piece of lime marshmallow.
It was indeed the best lemon cupcakes I have ever made, and most importantly, she loved it. Perhaps maybe, my lemon cupcake can cure a little sadness after all.
- 1 cup plus 4 tablespoons all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1+ 1/2 cups (3 sticks) butter, softened
- 1+ 1/2 cups sugar
- 6 large eggs, separated
- 2 cups whole-milk ricotta cheese
- finely grated lemon zest from 4 lemons
- finely grated lime zest from 1 limes
- 4 tablespoons lemon juice
Preheat oven to 325 degrees F. Line a standard muffin tin with paper liners.
In a small bowl, whisk together flour, baking powder and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at high speed until it is light and fluffy. Turn down the speed to medium and add the eggs yolks, ricotta, zests and juice and mix until smooth. Add the flour mixture and mix on low speed until just combined.
In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter.
Divide the batter between 24 cupcake pan or fill each cup with three-quarters full. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 20-25 minutes.
Lemon Buttercream Frosting
- 6 egg whites
- 1+1/4 cups sugar
- 1/4 teaspoon cream of tartar
- 2 cups unsalted butter, at room temperature, cut into small cubes
- 2 teaspoons lemon extract
- 1/8 teaspoon fine sea salt
- 1 cup of premade lemon curd
Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over a saucepan of simmering water. Continue to gently whisk the mixture until it is very hot to touch (about 130 ํF on a candy thermometer).
Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they are tripled in volume and are thick and glossy and hold stiff peaks, 3-4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1-2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. If the buttercream take on a curdled appearance, just keep mixing until it comes together. Once the frosting is fluffy and creamy, blend in lemon curd, lemon extract and salt. Beat until fully combined.
- 4 + 1/2 teaspoons unflavored powdered gelatin
- 1/4 cup freshly squeezed lime juice
- 1/4 cup cold water
whisk together the gelatin, key lime juice, and cold water in a small bowl. Let it soften for 5 minutes
- 1 cup sugar
- 1/2 light corn syrup, divided
- 1/4 cup water
- 1/8 teaspoon salt
stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240 ํF. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.
- 1 teaspoon lemon extract
- Green gel food coloring
- 1 cup lemon cracker crumbs
when the syrup reaches 240 ํF, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase the speed to medium-high and beat for 5 more minutes. Increase to the highest setting, add lemon extract and food coloring, and beat for 1 minute more. The finished marshmallow will be tripled in volume.
Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sprinkle cracker crumbs evenly over top. Let it set for 6 hours in cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan and invert the slab onto a work surface. Sprinkle with cracker crumbs. Cut it into pieces and dip the sticky edges in more crumbs, patting off the excess.