How to make Magdalenas: Spanish Lemon Cupcakes

Spanish Lemon Cupcakes

The Spanish Lemon Cupcakes are a delightful dessert that captures the essence of Spain's coastal regions, offering a taste of Spanish sunshine in every bite. Made with the finest ingredients, including pastry flour, vibrant lemons, and granulated sugar, these cupcakes boast a refreshing lemon flavor complemented by a soft, delicate texture. The recipe was discovered during a journey through Spain, and after some experimentation at home, it turned into a culinary success. These cupcakes are not just desserts; they're an invitation to indulge in the exquisite Spanish culture, blending the freshness of lemons with sweet, inviting flavors that please the palate. Now shared with enthusiasm, this recipe invites everyone to savor a piece of Spain, bringing the joy of Spanish serenity into their homes one cupcake at a time.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Breakfast

Cuisine Spanish

Servings 10 cups

Calories 958 kcal

Equipment

• 1 big mixing bowl
• 1 oven

Ingredients

  

• 1 tablespoon baking powder
• Pinch salt
• 1 teaspoon vanilla extract
• 1 1/3 cups pastry flour
• 3 large eggs
• 1/4 cup milk
• Zest from 1 lemon
• 1/2 cup extra virgin olive oil
• 1/2 cup granulated sugar

Instructions

 

• Add the eggs to a big mixing bowl until bright and powdery.
• Slowly incorporate the sugar, then the olive oil and milk.
• Combine the lemon zest and vanilla essence in a mixing bowl.
• Mix in the flour, icing sugar, and salt until there are no chunks.
• Put it in the fridge for thirty minutes after covering the dish.
• Preheat the oven to 425 degrees Fahrenheit.
• Two-thirds of the batter should be used in each muffin container, and sugar can be sprinkled on top if needed.
• Decrease the heat to 400 degrees Fahrenheit and position it in the oven.
• Cook the Magdalenas for 13-fifteen minutes, or until raised and translucent from around edges.
• Warm or at ambient temperature is perfect.

Keyword eggs, lemon, pastry flour

Cooking Tips about Spanish Lemon Cupcakes

• Quality of Ingredients: The success of these cupcakes hinges on the quality of your ingredients. Use organically grown, vibrant lemons for the zest and juice to ensure a robust and fresh citrus flavor. Opt for high-quality pastry flour to achieve a light and airy texture in the cupcakes.
• Lemon Zest and Juice: When adding lemon zest and juice, ensure you use freshly zested and squeezed lemons rather than bottled juice or pre-packaged zest. This will significantly enhance the freshness and tanginess of your cupcakes, making them more aromatic and flavorful.
• Granulated Sugar Adjustment: Depending on your preference for sweetness and the natural tartness of your lemons, you may want to adjust the amount of granulated sugar slightly. Taste your lemon mixture before combining it with the dry ingredients to achieve the perfect balance between sweet and tart.
• Gentle Mixing: When combining the wet and dry ingredients, fold them together gently to prevent overmixing. Overworked batter can lead to dense cupcakes, so stop mixing as soon as there is no visible flour. This ensures the cupcakes will be soft and fluffy.
• Oven Temperature and Baking Time: Preheat your oven to the recommended temperature before baking and position your cupcake tray in the center of the oven to ensure even baking. Keep an eye on your cupcakes during the last few minutes of baking time, as oven temperatures can vary. The cupcakes are done when they are lightly golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cooling: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy. Cooling completely before frosting is crucial for a perfect end result.
• Lemon Frosting: For a complementary frosting, consider making a lemon buttercream or cream cheese frosting infused with lemon zest and a bit of lemon juice. This will reinforce the cupcakes’ lemon flavor, adding an extra layer of zesty sweetness.
• Garnishing: Garnish your cupcakes with a small slice of lemon zest, a thin slice of lemon, or even a sprinkle of grated lemon zest right before serving. This not only adds to their visual appeal but also hints at the burst of lemon flavor waiting in every bite.

Serving suggestions about Spanish Lemon Cupcakes

• Embrace Simple Elegance: Present these cupcakes on a chic, white platter or a rustic wooden board to highlight their sunny, lemony charm. The simplicity of the serving dish will allow the vibrant color and zesty aroma of the cupcakes to stand out, making them irresistible.
• Personalize with Garnishes: Add a personal touch to each cupcake with a small slice of fresh lemon, a sprinkle of grated lemon zest, or even a delicate mint leaf on top of the frosting. These garnishes not only enhance the visual appeal but also hint at the refreshing flavors nestled within.
• Pair with a Refreshing Beverage: Complement your Spanish Lemon Cupcakes with a light and refreshing beverage. A glass of sparkling cava, Spanish sangria with citrus fruits, or even a lemon-infused iced tea can create harmonious pairings that dance delightfully on the palate, balancing the sweetness of the cupcakes.
• Serve with Fruity Accents: Offer a side of fresh berries or a mixed fruit salad to accompany the cupcakes. The natural acidity and sweetness of fruits like strawberries, raspberries, or blueberries can accentuate the lemon flavor, adding a sophisticated and colorful touch to your dessert service.
• Create a Themed Dessert Table: If you’re entertaining, consider setting up a dessert table with a Spanish theme. Decorate with Mediterranean-inspired elements such as blue and white ceramics, fresh lemons in a bowl, and perhaps some Spanish lace. This not only sets the scene but also turns your serving of Spanish Lemon Cupcakes into a memorable culinary journey.
• Coffee or Tea Pairing: For a comforting finish to a meal, offer your guests a choice of coffee or tea alongside the cupcakes. A robust espresso or a light, aromatic chamomile tea can complement the cupcakes’ zesty flavor, offering a cozy, satisfying conclusion to the dining experience.

Top 5 FAQs about Spanish Lemon Cupcakes

• What makes Spanish Lemon Cupcakes different from other lemon cupcakes? Spanish Lemon Cupcakes capture the essence of Spain’s sunny coastal regions with their use of vibrant, organically grown lemons for both zest and juice, contributing to a more robust and fresh citrus flavor. Their texture is exceptionally soft and delicate, thanks to the careful selection of high-quality pastry flour and the method of gentle mixing to avoid overworking the batter.
• Can I use bottled lemon juice instead of fresh lemons for the recipe? For the best results, it’s highly recommended to use freshly squeezed lemon juice and zest from vibrant, organically grown lemons. This ensures the cupcakes have a fresh, aromatic, and tangy flavor that bottled juice or pre-packaged zest cannot match.
• How can I adjust the recipe if my cupcakes are coming out too dense? Dense cupcakes might result from overmixing the batter. To achieve a light and airy texture, ensure you gently fold the wet and dry ingredients together just until there’s no visible flour. Also, verify the quality of your baking powder to make sure it’s not expired, as this can affect the rise and texture of your cupcakes.
• What’s the best way to incorporate the lemon flavor without making the cupcakes too tart? To balance the tartness of the lemon with the sweetness of the cupcake, start by adjusting the amount of granulated sugar based on the natural tartness of your lemons and your taste preference. It’s also helpful to taste your lemon mixture before adding it to the dry ingredients. Garnishing with lemon zest or adding a flavorful lemon frosting can enhance the lemon flavor without increasing tartness.
• How should Spanish Lemon Cupcakes be stored, and how long do they last? To maintain their freshness and texture, store the cupcakes in an airtight container at room temperature for up to two days. For longer storage, they can be refrigerated for up to one week. However, it’s best to add any lemon-based frosting right before serving to prevent the cupcakes from becoming soggy.