Family favorite Lemon Buttermilk Bundt Cake recipe baked as cupcakes.
These are always good, but this batch is particularly moist. I used whole milk Greek yogurt thinned down in place of buttermilk, and the zest of a lime in addition to lemon juice. Couldn’t find the lemon oil (I think I traveled with it and put it away somewhere) but the flavor is still intense from the oleo-saccharaum.
Som friends from here are going to visit my family this weekend, so half the batch is for my nephew, and the other half of the batch is for their son, whose birthday they are missing this weekend but they’ll see tonight before they leave.
So, birthday sprinkles on all!
I tried a new way to glaze the cupcakes, using a small bowl for the glaze and then dipping the cupcake top into it and swirling around to get a thicker coating, and that worked quite nicely.
Forgot to take a pic before I packed them up, but here are the last two.
I need to find a better way to transport these. Almost baked a loaf instead of cupcakes because it’s so much easier to pack up for travel, but the kids do love their cupcakes — and there’s more glaze per bite on them.
