Lemon Cupcakes with Lemon Buttercream

Lemon cupcakes with pastel frosting and a lemon slice adorn a cooling rack, wrapped in checkered pastel blue and pink. The delightful lemon buttercream adds an extra zing to these charming treats.

5 from 1 vote

Lemon Cupcakes with Lemon Buttercream

Light, moist & airy Lemon Cupcakes with Lemon Buttercream. These scrumptious cupcakes are perfect for Spring, Summer, an Afternoon Tea Party, or a baby shower.

Prep Time30

Cook Time24

Total Time54

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Nisha Kapur

Ingredients

dry ingredients

1 1/2 cups cake flour*
1 1/2 tsp baking powder
1/4 tsp salt

wet ingredients

1/2 cup unsalted butter room temperature
3/4 cup sugar
2 eggs room temperature
1 tsp pure vanilla extract
1/2 cup whole milk room temperature
1 1/2 tbsp fresh lemon juice
1/4 cup sour cream
1 tbsp lemon zest

for lemon buttercream

3/4 cup unsalted butter room temperature
2 1/4 cups powdered sugar
1 tsp pure vanilla extract
1 tbsp fresh lemon juice
2 tbsp whole milk
2 tsp lemon zest

Instructions

For the Cupcakes
Preheat oven to 350 degrees and line your baking tray with cupcake holders.
Begin by zesting 2 lemons and juicing a lemon. Set aside.
In a medium sized bowl, combine the dry ingredients... flour, baking powder and salt.
In a large bowl, cream the butter and sugar so it's light and fluffy. Beat on low and work your way up, about 3-5 minutes.
Add one egg at a time, and mix with an electric mixer.
Then add vanilla.
Now alternate between the dry and wet ingredients in 3 batches, starting and ending with the dry. Mix, but DO NOT OVER MIX.
Add half the milk.
Mix.
Once all the flour and milk has been added, add sour cream. Blend for a few seconds until combined. Do not over mix.
Add the lemon zest and lemon juice. Blend for a few seconds. Do not over mix.
Batter is ready.
Using a mini scoop, add 2 1/2 scoops of cake batter into each cupcake holder.
Place into the oven for 20-24 minutes. Start checking at 20 minutes and using a toothpick to test make sure the center comes out clean.
Perfect and fluffy.
For the Lemon Buttercream
Whip the butter.
Once light and fluffy, add the powdered sugar, vanilla, lemon juice, milk and lemon zest.
Frosting is ready. You can always add more or less milk to make it more or less firm.
Optional: Food Color
I baked these for a gender reveal, so I split the buttercream into 2 bowls. Added a drop of blue frosting to one bowl.
I frosted my cupcakes using a 1M tip.

Notes

for cake flour - if you don't have cake flour, this is a substitute. For every 1 cup of all-purpose flour, remove 2 tbsp. Replace the 2 tbsp with cornstarch.
In this scenario we are using 1 1/2 cups of cake flour which is equal to 1 1/4 cups + 1 tbsp all-purpose flour and 3 tbsp cornstarch.

Nutrition