Easy Lemon Cupcakes with Lemon Buttercream

Ingredients

LEMON CUPCAKES
  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 cups white sugar
  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk divided, room temperature
  • 3 tablespoons fresh lemon juice divided
LEMON BUTTERCREAM
  • 3 tbsp. butter room temperature
  • 2-3 tsp. lemon extract
  • 1 tsp. whole milk or more as needed
  • 1 c 125g confectioners’ sugar or more as needed
  • 5 drops yellow food color

Instructions

LEMON CUPCAKES
  1. Preheat oven to 375°F. Line 30 cupcake pan cups with paper liners.
  2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
  3. Mix in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  4. Gently combine the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  5. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out mostly clean, about 15 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
LEMON BUTTERCREAM
  1. Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Add yellow food color- optional.
  2. Beat confectioners sugar into butter mixture until desired consistency is reached. You may want to add more sugar.
  3. Please note! This is not enough frosting to decorate 12 cupcakes like I have in the pictures. You will want to at least double the recipe if using the 8B tip.

Source: https://iambaker.net

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