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Lemon Cupcakes with Lemon Buttercream Frosting Recipe

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4.3 from 14 reviews

Delicious, moist lemon cupcakes topped with a tangy lemon buttercream frosting. These cupcakes combine the bright flavors of fresh lemon juice and zest with a soft and fluffy texture, perfect for any occasion or a delightful treat.

Ingredients

Cupcakes

  • 1 1/4 cups (163g) all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cups (155g) sugar
  • 1/4 tsp vanilla extract
  • 2 large eggs
  • 6 tbsp (90ml) milk
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp fresh lemon zest

Buttercream Frosting

  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1/2 tsp vanilla extract
  • 4–5 tbsp lemon juice
  • 1 tsp lemon zest
  • Salt, to taste

Instructions

  1. Preheat oven: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to prepare for baking.
  2. Mix dry ingredients: In a medium bowl, combine the all purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream butter and sugar: In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract until the mixture is light in color and fluffy, about 1 1/2 to 2 minutes. This creaming step is crucial for texture.
  4. Add eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  5. Incorporate dry ingredients (half): Add half of your dry flour mixture to the batter and mix just until mostly combined.
  6. Add liquids and zest: Combine the milk and lemon juice, then slowly add this mixture to the batter along with the fresh lemon zest. Mix until well combined.
  7. Add remaining dry ingredients: Add the remaining flour mixture to the batter and mix just until the batter is smooth and well incorporated. Avoid over mixing to keep the cupcakes tender.
  8. Fill cupcake liners: Spoon the batter into the cupcake liners filling each about three-quarters full.
  9. Bake cupcakes: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely before frosting.
  11. Make buttercream frosting – beat butter: In a large bowl, beat the unsalted butter until smooth and creamy.
  12. Add powdered sugar (half): Add half of the powdered sugar to the butter and continue beating until the mixture is smooth and well combined.
  13. Add flavorings: Mix in the vanilla extract, 3 to 4 tablespoons of lemon juice, and lemon zest to the frosting, combining thoroughly.
  14. Add remaining powdered sugar and salt: Incorporate the remaining powdered sugar and a pinch of salt; mix until smooth and adjust consistency with additional lemon juice if needed.
  15. Frost cupcakes: Use a piping bag fitted with Ateco tip 844 or desired tip to pipe the lemon buttercream onto the cooled cupcakes.
  16. Storage advice: Store cupcakes covered to keep fresh. Best eaten within 2-3 days. They can remain at room temperature for about 24 hours, then refrigerate and serve at room temperature.

Notes

  • Do not over mix batter to prevent dense cupcakes.
  • Ensure butter is at room temperature for better creaming and frosting consistency.
  • Fresh lemon juice and zest greatly enhance the flavor; avoid using bottled lemon juice if possible.
  • Use cupcake liners to prevent sticking and ease of serving.
  • Buttercream consistency can be adjusted with lemon juice to preference.
  • Store cupcakes covered to maintain moistness and freshness.

Find it online: https://lauracooks.com/lemon-cupcakes-with-lemon-buttercream-frosting-recipe/