Lemon Glazed Vanilla Pound Cupcakes

I was going through the photos stored in my mobile phone when I recalled a snapshot of this recipe which my sister had sent me months ago that she had kept from a Chinese magazine cut-out (unfortunately we could not track back the original source of this recipe and the Chinese magazine since it was many years ago). Back to the time when I was still staying at my parents' place before I got married, my sister used to be the one baking at home. Then, I didn't have much time (and interests) for baking since I was seldom at home during my non-working weekends. *Oops!

Lemon Glazed Vanilla Pound Cupcakes

I remember there was once when I tried to help her with the preparation of the cupcake batter and made a mess since I wasn't quite good at handling the electric mixer. Back then, she would nag at my ears repeatedly to caution me not to over-mix the batter since I was having much fun with the electric mixer after having a grasp of it. It was not until I started my own baking experiments that I realised the importance of each and every steps in baking (and the reasons for her anxious screams at me). Haha~ Those were the days…

In conjunction with the World Baking Day (and instead of baking a whole cake), I have made these vanilla pound cupcakes with my own twist as a reminiscence of the good "young" memories. My sister is a fan of most lemon-flavoured products and the "marriage" of the vanilla pound cupcakes and lemon glaze definitely makes a great combination to commemorate our sisterhood. This vanilla pound cupcake batter itself is a very good cake base. Instead of this lemon glaze, mix in some chocolate chips, cranberries, raisins or nuts and you will be surprised how yummy they still taste.

I am sharing this post with the event, Little Thumbs Up (May 2014: Milk) organised by Bake For Happy Kids and My Little Favourite DIY hosted by Tze of Awayofmind Bakery House.

I am also submitting this post to Treat Petite May 2014 theme, World Baking Day hosted by Kat of The Baking Explorer and Stuart of Cakeyboi because this is a bake for my sister as a commemoration of our sisterhood. *_*

Lastly, I am also sharing this post with The Biscuit Barrel Challenge (May 2014: Favourites) organised by Laura of I'd Much Rather Bake Than… because this is my sister's all-time favourite!

Lemon Glazed Vanilla Pound Cupcakes
Makes 16

Ingredients Required

Vanilla Pound Cake
Recipe referenced and modified from: Forgotten magazine cut-out

200 grams unsalted butter (cubed and softened)
180 grams castor sugar
200 grams whole eggs (without shells), lightly beaten (roughly 4 medium-large eggs)
2 teaspoons pure vanilla extract
250 grams all-purpose flour, sifted
2 teaspoons baking powder
120 ml (or 8 tablespoons) milk (or light sour cream)

Lemon Glaze
The Dream Baker's Creation

1 cup confectioners' (powdered) sugar
1 1/2 to 2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest

Bakeware Used

Standard 12-muffin pan

Preparation Steps

Vanilla pound cupcake

1. Preheat oven to 355 degrees F (or 180 degrees C). 
2. Line muffin pan with paper baking cups and set aside.
3. Cream butter and sugar using an electric mixer until light and fluffy.
4. Add eggs, one at a time and continue whisking until well combined. Add in vanilla extract.
5. Fold in flour until just combined. 
6. Stir in milk. Do not over mix.
7. Fill each baking cups with 1/4-cup of cake batter and bake at preheated oven for 18 to 20 minutes until golden brown or until toothpick inserted comes out clean.
8. Remove from oven and let cupcakes cool over wire rack.

Lemon glaze

1. In a small bowl, whisk all ingredients together until thick and spreadable consistency.
(TIP #1: Gradually add the lemon juice while whisking to arrive at the desired consistency. Add more lemon juice if the consistency of the glaze is too thick. Add more powdered sugar if the glaze becomes too runny).
(TIP #2: Prepare the glaze after the cupcakes have cooled completely to prevent the glaze from setting up in the bowl.)

Frosting the cupcakes

1. Using a butter knife, spread glaze over the top of the cupcakes that have been cooled completely.
2. Let cupcakes stand for 3 to 5 minutes until glaze sets and serve.

The Dream Baker's Experiment

1. The original source recipe called for 200 grams of castor sugar and I have reduced the amount to 180 grams in my recipe. Unlike the previous time I made these plain vanilla pound cupcakes with semi-sweet chocolate chips (without glaze) with the same reduced amount of sugar which had a just right balance of sweetness, I feel that the sugar amount in the cupcakes can be reduced further with this lemon glaze version if you don't have a very sweet tooth like me.  
2. I used four medium-large eggs with two weighing approximately 57 grams and two weighing approximately 58 grams (with shell on). The total lightly beaten eggs came up to approximately 202 grams. Instead of scooping off the excess, I used the eggs fully in my experiment. The minimal difference did not have any noticeable difference in the final baked cupcakes.
3. The original source recipe suggested the use of either milk or light sour cream for the vanilla pound cupcakes. I used 2% reduced fat milk.
4. I baked the cupcakes (in two batches) by placing the muffin pan in the middle rack of the oven. I baked them for a full 18 minutes (varies across different oven).

Alone, with your loved ones or friends, where else could be better than spending an afternoon tea at the comfort of your own cosy home with these homemade Lemon Glazed Vanilla Pound Cupcakes topped off with a glass of your favourite beverage? ^_^

Dare to dream.
The Dream Baker