Lemon loaded.

Back back back with lemony goodness! I absolutely love anything lemon-flavored so making these cupcakes got me happy and excited. These cupcakes are quite light and fluffy, not to mention just fragrant from all the lemon juice and zest. The cupcakes are lovely on its own but becomes more decadent when you add some streusel or frosting!

I went with the streusel route although this may or may not be the best route to take. I dunno if you can see it on the photos but this batch of cupcakes was a bit of a mixed bag- some turned out decent, some sunk in the middle. Now I'm not sure why but I have two ideas: either I took the cupcakes out a couple minutes earlier (to be fair, the toothpick came out clean when I poked it so I thought it was okay to take them out) or the streusel was a bit heavy for the cupcakes that are light and fluffy. Personally, I think it's the first reason but I also can't rule out the second, you know?

Anyway, I have no regrets adding the streusel because it gave the cupcakes more texture and fragrance. Streusels just make everything better!! I honestly prefer them than frosting (hence why I rarely post anything frosted here in my blog). Streusel all the way!

If you're not into streusel, well, just add in frosting! Buttercream frosting with some lemon zest and juice would be nice, or even strawberry frosting would be nice! The lemony cupcakes would go well with anything zesty as well so feel free to experiment. 

Enjoy!

HONEY LEMON CUPCAKES WITH ZESTY STREUSEL

Yield: 12

STREUSEL:

1/4 c all purpose flour

2 tablespoons granulated sugar

1 tablespoon cold butter, cut in small cubes

1 1/2 tablespoons lemon zest

CUPCAKES:

1 1/2 c all purpose flour, sifted before measured

1 teaspoon baking powder

a pinch of salt (make 1 teaspoon if using unsalted butter)

1/2 c butter, softened

2/3 cup granulated sugar

2 eggs, room temp

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup honey

2 tablespoons lemon juice

1 tablespoon lemon zest

For the streusel:

Combine all ingredients together using either your hands or a food processor until you get clumps with a wet-sand like texture. Chill in the freezer while making the cupcake batter.

For the cupcakes:

1. Preheat oven at 350F and line a 12 cup muffin pan.

2. Combine flour, baking powder, and salt in a bowl. Set aside.

3. In another bowl or liquid measuring cup, combine milk, honey, vanilla extract, lemon juice, and lemon zest. Set aside.

4. In another bowl, cream butter and sugar until light and fluffy. Add in eggs one at a time and beat until just combined.

5. Add 1/2 of flour to the butter mixture and beat while also adding 1/2 of the milk mixture into the bowl. Mix until combined.

6. Add remaining flour and milk to the butter mixture and beat until batter is well combined and there are no visible traces of flour.

7. Pour batter onto the prepared muffin pan and top with prepared streusel.

8. Bake for about 22-25, or until a toothpick inserted comes out clean.

9. Let cupcakes cool on a wire rack for about 5 minutes before serving. Enjoy!