With both my husband and I being of Eastern European decent, one of the events that we like to attend every year is our local Oktoberfest.
Cleveland has a wonderful annual Oktoberfest event full of beer, great food and entertainment. It's something we both look forward to every year!
Who doesn't love a cold beer when you are listening to a German Oompah Band?
But why enjoy those Oktoberfest flavors only once a year?
I made this tasty potato soup last week, because I was thinking about all those great Old World Oktoberfest flavors I enjoyed at the festival last month. Adding kielbasa and cheddar really elevates this soup in the flavor department and makes it a hearty choice for the colder weather months.
It adds so much flavor to recipes, but it is also a convenient choice for a quick dinner making them the perfect sausage to celebrate Oktoberfest and beyond!
This soup is easy to make and get on your table even on a weeknight. If you don't own an immersion blender (but why wouldn't you? They are awesome!) you can blend half of it up in a blender or go old school and use a potato masher.
Yield: 24 servings
Easy Homemade Lemon Cupcakes
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Easy to make, homemade lemon cupcakes with lemon buttercream frosting are the perfect lemon treat for any time of the day!
Ingredients
for lemon cupcakes:
- 2 1/4 cups all purpose flour
- 1 1/4 cups granulated sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 2 TBSP finely grated lemon zest ( approx. 2 lemons)
- 1 cup buttermilk
- 1 cup canola oil
- 3 TBSP lemon juice
- 1 tsp. pure lemon extract
- 4 large eggs, at room temperature
for lemon buttercream frosting:
- 1/2 cup unsalted butter, room temperature
- pinch of salt
- 2 1/2 cups powdered sugar
- 1 to 2 tsp. pure lemon extract
- 2 TBSP to 1/4 cup half and half, enough to make frosting spreadable
Instructions
How to make lemon cupcakes:
- Preheat oven to 350 degrees F. Line two regular sized muffin pans with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.
- In a small mixing bowl or 4 cup measure, whisk buttermilk, oil, lemon juice, lemon extract, and eggs until well combined.
- Pour the wet ingredients into the flour mixture and stir until JUST COMBINED. Do not overmix! Over mixing will create gluten and your cupcakes will be less tender.
- Put about 1/3 cup of batter into each paper lined well of each muffin tin. You should have enough batter to make approximately 24 cupcakes. If you don't quite make 24, remove the liner(s) that aren't getting used and fill halfway with a little water. (This will help all the cupcakes cook evenly.)
- Bake in preheated oven for approx. 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven, let cool in pan for 5 minutes, then remove to wire rack to cool completely. Frost when completely cooled.
How to make lemon buttercream frosting:
- In a large bowl, cream the butter and salt with an electric mixer.
- Add the powdered sugar one cup at a time, mixing well after each addition.
- Mix in the lemon extract and add enough half and half to make the frosting spreadable starting with 2 TBSP and increasing as needed. Mix until light and fluffy. Pipe or spread on completely cooled cupcakes.
Nutrition Facts
Calories
302.30Fat (grams)
18.32 gSat. Fat (grams)
6.05 gCarbs (grams)
32.81 gFiber (grams)
0.41 gNet carbs
32.40 gSugar (grams)
23.31 gProtein (grams)
2.79 gSodium (milligrams)
170.74 mgCholesterol (grams)
52.63 mgNutritional Information is an estimate
Copyright © 2019 Renee's Kitchen Adventures
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This looks like a great, hearty soup for this time of year. I need something like this in my life this week! [client]
ReplyDeleteThanks Janet! It is so good! :)
DeleteI'm totally drooling over this soup! Such a creative way to use the kielbasa!
ReplyDeleteThanks Sheena!
DeleteLooks so creamy! And warming! Yummy!
ReplyDeleteIt is! :)
DeleteI love making potato soup but I am loving it even more that you added kielbasa in this!
ReplyDeleteIt really makes it a little more hearty and flavorful!
DeleteOh yum! I just love Oktoberfest and German inspired recipes! :) Love how hearty and creamy this soup looks! Definitely going to have to give this recipe a go soon... :)
ReplyDeleteMe too, Carrie!
DeleteI love all the german flavors in this soup. We went to Germany when I was 9 yrs old and I loved everything.
ReplyDeleteWe love German/Eastern European flavors too...but I've never been to Germany. :)
DeleteI love kielbasa. I'll have to make this. I had you this month and it was fun!
ReplyDeleteThanks for dropping by Jeanie!
DeleteI love kielbasa. I'll have to make this. I had you this month and it was fun!
ReplyDeleteOur weather just dropped and I'm craving the warmth of soups! This is a great dish to celebrate Octoberfest with!
ReplyDeleteThis sounds DELICIOUS Renee! I love Hillshire Farms kielbasa - and Oktoberfest - this recipe must be amazing!
ReplyDeleteI make my own sauasage and just happened to be smoking German sausage when i stumbled apron this recipe. Just made soup for our Souper Bowl luncheon at our church. Turned out awesome. The smokey flavor from the sausage is what makes this so flavorful. Then you add in the cheese. Say no more.
ReplyDeleteThanks for your review Jim! I'm so glad it turned out well for you! I love the idea of a Souper Bowl Luncheon! How fun!
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