Lemon Creme Cupcakes [like the cookies]

My sister is getting married in 2 weeks! I'm so excited for her. She's had a really rough time recently [dress mix up, bridesmaid dress mix up, death in the family], but I know she is going to have a wonderful day. 

I'm making her cupcakes, so I had to come up with something special for her. We're having not so traditional chocolate, vanilla, and something just a bit different.

I got the inspiration for these cupcakes from those lemon creme cookies you buy at the grocery store. Those are awesome, and they taste great as cupcakes, too!

I made these 3 weeks ago, so that my sister could try them. I swear, these cupcakes are the only thing I've heard about since then. Even my dad can't get enough. Can you believe he thought I couldn't bake from scratch. I mean, how does he think I bake? Seriously! :)

The cupcake base is brown butter. See that ^^, that's what it should look like.

I accidentally burned my second batch, but they turned out great. Actually my sister told me that I needed to burn them for her wedding. Ummm...ok. I'm sure I'll never hear those words again.

I'm torn about what I should do for the decorations, though. On one hand, I want to crush up some Lemon Creme Cookies. On the other, I want to leave them plain.

What do you think I should do?

Lemon Creme [cookie] Cupcakes

by Renea Hand

Prep Time: 10-15 minutes

Cook Time: 30-45 minutes

Keywords: bake cake

6048969

Ingredients (18 cupcakes)

For the Cupcakes

• 2 sticks of unsalted butter
• 1 1/2 cups of flour
• 5/8 cup of milk
• 1/2 tsp vanilla
• 5/6 cup of sugar (or you can do what I did and add 1/2 cup of sugar then 1/3 cup of sugar)
• 3/8 cup of brown sugar
• 2 eggs

For the Frosting

• 1/2 cup of solid shortening
• 1/2 cup of unsalted butter
• 2 tbsp lemon extract (may add more as desired for tasting)
• 1-2 tsp lemon extract (may add more as desired)
• 1 pound or 4 cups of powered sugar
• milk or lemon juice as needed for consistency

Instructions

For the cake

Preheat you oven to 350

Brown your butter in a medium saucepan. It should turn a color similar to caramel. This gives your butter a nutty flavor. Make sure to stir occasionally, and to watch it closely.

In a small mixing bowl, combine your milk and vanilla. Set aside.

Next, in a medium/large bowl, combine your sugar, brown sugar, and butter.

Add your eggs to the butter and sugar mixture, beating after each addition.

Add the flour to your butter mixture followed by the milk a little at a time until all is combined.

Bake at 350 for 30-45 minutes or until the edges look almost burned.

For the Frosting

Cream together the butter and shortening.

Add the lemon extract and lemon zest, and continue to cream.

Add the powdered sugar one cup at a time, and continue to mix until perfect consistency is met.

If needed, add milk to lemon juice to make the frosting creamier.

Frost cupcakes as desired.

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