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How to Make Lemon Cupcakes Using Oil Soluble Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Lemon
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
These Lemon Cupcakes Using Oil Soluble Extract are bursting with bright citrus flavor and buttery goodness. Using Oil Soluble Lemon Flavoring Extract ensures a pure, long-lasting lemon aroma that blends perfectly with the creamy cupcake batter. The cupcakes bake up soft, fluffy, and moist — ideal for any season or occasion. Simply combine your dry ingredients, cream the butter and sugar, whisk in eggs, milk, and lemon extract, then bake until golden. Frost with your favorite lemon or vanilla buttercream for a delicious bakery-quality dessert at home.
Ingredients
For the Lemon Cupcakes:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs, room temperature
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1 tsp Oil Soluble Lemon Flavoring Extract
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½ cup whole milk (room temperature)
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1 tbsp fresh lemon juice
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1 tbsp lemon zest
Optional Lemon Buttercream Frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar, sifted
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2 tbsp heavy cream
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½ tsp Oil Soluble Lemon Flavoring Extract
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Pinch of salt
Directions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
Add Eggs and Extract: Beat in the eggs one at a time, then mix in the Oil Soluble Lemon Flavoring Extract, lemon juice, and zest
Combine Wet and Dry: Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until smooth but do not overmix.
Fill and Bake: Divide the batter evenly among the cupcake liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting: Beat butter until creamy. Add powdered sugar gradually, then cream, Oil Soluble Lemon Flavoring Extract, and a pinch of salt. Beat until fluffy.
Frost and Serve: Pipe or spread the lemon buttercream onto cooled cupcakes. Garnish with lemon zest or candied lemon slices for a stunning finish.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. What makes oil soluble lemon extract different from water-based extracts?
Oil soluble extracts blend seamlessly into fats like butter and oil, enhancing the flavor intensity and stability during baking.
2. Can I use this extract in both the cupcake and frosting?
Yes! Using Oil Soluble Lemon Flavoring Extract in both adds a layered, vibrant lemon taste.
3. How much extract should I use for stronger flavor?
You can increase the extract to 1½ teaspoons for a more intense lemon punch.
4. Can I substitute fresh lemon juice for the extract?
You can use both, but the extract delivers a more concentrated lemon aroma than juice alone.
5. Are these cupcakes suitable for freezing?
Yes, you can freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting.
6. What frosting pairs best with lemon cupcakes?
Lemon buttercream, vanilla cream cheese frosting, or white chocolate frosting all pair beautifully.
7. Can I make this recipe dairy-free?
Yes — substitute butter with vegan butter and milk with almond or soy milk.
8. Why is my cupcake crumb dense?
Overmixing or adding too much liquid can cause a dense texture. Mix only until ingredients are just combined.
9. Can I add poppy seeds or blueberries?
Definitely! Add 1 tablespoon of poppy seeds or ½ cup fresh blueberries to create fun flavor variations.
10. How do I make the lemon flavor last longer in baked goods?
Store cupcakes in an airtight container and avoid refrigeration unless necessary. Oil soluble extracts maintain flavor longer than traditional ones.