Lemon Walnut Cupcakes!

 I have done it! I have found the one 'sweet treat' my husband adores!  He is not much on sweets, but he has raved about these cupcakes (especially the lemon buttercream), and I must admit, that is a good feeling for his wife, the 'baker' =)  This recipe is adapted from  1001 Cupcakes, Cookies and Tempting Treats - a book my Daddy gave me for my birthday this year (thanks, Dad!). It is a grown-up cupcake, and tastes like an absolute dream.  The lemon mixed with the walnut just does it somehow.  This is the first time I have made buttercream with actual butter instead of Crisco in a long time, and I had forgotten how much of a difference it makes.  I am excited to get to do this more now that it has cooled down and the humidity won't melt the butter! The only complaint I have about this recipe from the book is that it only made enough batter for 6 cupcakes, where the recipe said it would make 12.  Now, I like a "full" cupcake, but even if I had only half filled the papers, I don't think I would have gotten 12 cupcakes.  SO, next time I will for sure double the recipe. 

Lemony Walnut Cupcakes Recipe (adapted from the 1001 Cupcakes, Cookies and Tempting Treats 'Moist Walnut Cupcakes' recipe):
heaping 1/4 cup chopped walnuts*
4 tbsp butter, softened and cut into pieces
1/2 cup sugar*
grated rind of 1/2 lemon
1/2 cup self rising flour (1/2 cup all purpose flour + 1/4 tsp. salt + 3/4 tsp baking powder*)
2 eggs
6 walnuts for decoration*

Lemon Buttercream Recipe:
4 tbsp. butter, softened
3/4 cup confectioner's sugar + a little to adjust thickness*
grated rind of 1/2 lemon
2 tsp. lemon juice*
1 tsp. milk*

*Changes I made to the recipe - I chopped my walnuts instead of putting them in the food processor, used regular sugar instead of superfine, used a self rising flour substitute because I did not have self-rising on hand, and only had to use 6 walnuts because the recipe only made 6 cupcakes, not 12.  In the frosting, I had to add a little more sugar, extra lemon juice and some milk to get it to the consistency I like.

Method:
 Chop your walnuts into small pieces.  Cream together butter and sugar until fluffy, then add the eggs one at a time until completely combined.  Add in the remaining ingredients and blend until just combined.  Line 6 places in a cupcake pan with papers and fill about 2/3 full with batter.  Bake at 350 degrees for approximately 14 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.
For frosting, beat butter, juice, and milk together until smooth.  Add sugar and beat until an icing forms. I frosted using a 1M star tip to make a swirl on top.

The recipe in the book said to chop the walnuts in the food processor and then add the rest of the ingredients to the processor and pulse until a batter formed.  While this would be faster, I prefer my method. Plus, my food processor is a big mess to use and clean, and it was late =)

You MUST try these! I promise you won't be disappointed!

Happy Baking!