Continuing with the meyer lemon love this week, I've got another winning recipe! I made mini cupcakes for a friend's baby shower and fell in love. In fact, I've made a few batches :)
Due to the use of coconut milk, these are vegan, if you're looking for that sort of thing ;) Light and delicate in texture, the flavor was bright and not too sweet. I topped them with a little lemon glaze, but it's up to you!
Meyer Lemon Cupcakes
slightly adapted from Love & Olive Oil
Yield: 12 cupcakes or ~32 mini cupcakes
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk (full fat really is better!!)
2 teaspoons vanilla extract
zest of 2 meyer lemons
1 teaspoon meyer lemon juice
meyer lemon glaze, see below
Preheat oven to 350 degrees F.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
Prepare mini muffin tin with cooking spray. Fill cupcake tins with ~1T batter (just about 2/3 full). Bake for 10-12min or until golden (a toothpick inserted to the center should come clean). Transfer to a cooling rack and cool completely. [For regular size cupcakes, fill with 3T batter and bake 20-25min]
For a lemon glaze, I just whisked together ~1/2c powdered sugar and the juice of 1/2 meyer lemon. Adjust with more powdered sugar or lemon juice to achieve desired consistency and drizzle over cupcakes.
Have you jumped on the meyer lemon bandwagon?