In my 24-year-rule as the self-proclaimed dessert queen, I’ve developed a discerning eye and taste for dessert. I definitely know what I like. Luckily, I’ve gotten fairly good at picking out the tasty desserts at the bakery, and the yummy recipes from the cookbooks and blogs I scour. (In my opinion, there is nothing more disappointing than ending up with a lackluster dessert. Boooo!)

I only had to see the name of this recipe to know it would be a winner. Lemon is one of my favorite dessert flavors, second only to chocolate, and I have been dying to make these cupcakes ever since Joy the Baker posted them back in March. Unfortunately for me, not everyone in the fam gets as excited about lemon desserts (cough cough, Robin), so I waited patiently for her to leave the country, all the while plotting a lemon baking extravaganza.

These were first on the list! They’re super quick and easy, and the lemon hazelnut flavor is unique and perfect for summer. And, I cannot stress enough how magical the lemon glaze is – as you can see, I used a tasteful amount in the picture, but that doesn’t mean I didn’t lick the bowl…I did.

Gather Up:
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup hazelnut oil
1/2 cup buttermilk
1 egg
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
Zest of one lemon

Preheat your oven to 325 degrees. Line a cupcake pan with cupcake liners, and set aside. Zest the lemon, and set aside.

In a medium bowl, whisk together the flour, sugar, baking soda and salt. In another medium bowl, whisk together hazelnut oil, buttermilk, egg, vinegar, vanilla extract and lemon zest.

Add the wet ingredients to the dry ingredients all at once. Whisk together until just combined and no lumps remain. Divide evenly between the 12 cupcake cups, and bake for 18-22 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean.

Let the cupcakes cool in the pan for 10 minutes, and then remove from the pan to cool completely.

While the cupcakes are cooling, make the lemon glaze! You’ll need to…

Gather Up:
1 heaping cup powdered sugar
Juice of half a lemon

…and then mix the glaze ingredients together. You can also add a dash of water or milk to the glaze mixture until you reach your desired consistency. I didn’t want to dilute the lemon flavor, so I added additional lemon juice instead.

Using a toothpick, poke little holes in the top of the cupcakes, and pour the lemon glaze all over. (Poking little holes in the top of the cupcakes will let the glaze soak all the way through – yum!) My only regret is that I didn’t make a double batch – 12 was hardly enough…

Recipe from Joy the Baker.