Meyer Lemon Cupcakes

When we first moved to California I wanted nothing more than a house that had a nice yard with a palm tree and a citrus tree in it.  Several years later I have a town house with two enormous queen palms and a sweet little Meyer lemon tree that we just planted and hasn't bore any fruit yet.

My husband is a total plant/garden guy and he insisted we get a Meyer lemon tree.  The fruits are sweeter than normal lemons, making them ideal for baking since they don't require so much sugar and still pack some serious lemon flavor.  If you're wondering where to find Meyers you might luck out, sometimes our chain grocery store carries them, but a farmer's market is more likely to have some.

This is my first recipe using Meyers (stay tuned for Meyer lemon curd crepe cake!), and I LOVE these lemons.  They are indeed a little sweeter and add the perfect lemon flavor.  I served these cupcakes with a dollop of whipped cream and some fresh blueberries, but they were also delicious just on their own.

Meyer Lemon Buttermilk Cupcakes
from Martha Stewart

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 Meyer lemons (about 3 tablespoons), plus 2 tablespoons fresh Meyer lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Whipped Cream

2 cups heavy cream

1/4 cup confectioners' sugar, sifted

Whisk heavy cream until soft peaks form.  Add sugar and whisk until combined.

Linked to:
Sweet Tooth Friday
Sweets for a Saturday 
Melt in Your Mouth Monday
A Themed Baker's Sunday