Lemon Pound Cake Muffins Recipe

Lemon Pound Cake Muffins

 

• TOTAL TIME: Prep: 15 min. Bake: 20 min.
• MAKES: 12 servings

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

GLAZE:

• 2 cups confectioners' sugar
• 3 tablespoons lemon juice

 

Directions for Cooking:

1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. 
3. Cool for 5 minutes before removing from pan to a wire rack.
4. Combine the glaze ingredients; drizzle over muffins. 
5. Serve warm. Yield: 1 dozen. 

Nutritional Facts

1 serving (1 each) equals 311 calories, 10 g fat (6 g saturated fat), 63 mg cholesterol, 218 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein. 

This wonderful recipe of Lemon cupcakes is adopted from tasteofhome.com 

Funfetti Buttery Vanilla upcakes

Funfetti Cupcakes

• Yield: 24 cupcakes
• Prep Time: 20 minutes
• Cook Time: 15 to 20 minutes
• Total Time: 1 hour

A homemade version of funfetti cupcakes - buttery vanilla cupcakes 

loaded with sprinkles and topped with 

vanilla buttercream frosting.

Ingredients:

For the Cupcakes:

• 1¾ cups cake flour
  1¼ cups all-purpose flour
  1¾ cups granulated sugar
  2½ teaspoons baking powder
  1 teaspoon kosher salt
  1 cup unsalted butter, at room temperature, cut into ½-inch cubes
  4 eggs
  1 cup whole milk
  2 teaspoons vanilla extract
  ½ cup rainbow sprinkles

For the Vanilla Buttercream Frosting:

• 2 cups unsalted butter, at room temperature
  5 cups powdered sugar
  2 tablespoons vanilla extract
  Rainbow sprinkles, for decorating

Directions:

1. Make the Cupcakes: 

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles. 
   
   
   
4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

5. Make the Frosting: 

• Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. 
• Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. 
• Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
• Frost the cupcakes as desired (I used the Ateco #808 decorating tip) and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

•  Serve as needed, Enjoy!...

Recipe adapted from Cookies and Cups

BANANA CUPCAKES

Banana Muffins

• Yield: 18 to 22 muffins
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

These is an easy and wonderful Banana Muffins, Absolutely delicious,  It is also the best you'll ever eat for breakfast with your coffee! I found it on brown eyed baker.com. Try It!

Ingredients:

• 3 cups all-purpose flour
  1 teaspoon baking soda
  1 teaspoon salt
  ½ teaspoon baking powder
  2 cups granulated sugar
  1 cup vegetable oil
  3 eggs
  1 tablespoon vanilla extract
  4 ripe bananas, peeled and coarsely mashed

Directions of Cooking:

1. Preheat the oven to 325 degrees F. Line two standard-size muffin tins with muffin paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
4. Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
5. Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. 
6. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.

 Found it on: http://www.browneyedbaker.com