Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Lemon Cupcakes with Vanilla Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in these easy-to-make lemon cupcakes topped with smooth vanilla buttercream. Bursting with fresh lemon zest and juice, they offer a perfect balance of tangy citrus and sweet vanilla, making them an ideal treat for any occasion. Optional toasted poppy seeds add a delightful subtle crunch to the batter, while the moist, fluffy texture ensures every bite is heavenly.

  • Total Time: 40 minutes
  • Yield: 12 servings

Ingredients

Lemon Cupcakes

  • 1.5 cups all-purpose flour
  • 1 cup cane sugar
  • 1/2 cup vanilla butter
  • 1/2 cup full-fat milk
  • 2 eggs (room temperature)
  • 1/3 cup lemon juice
  • 1 Tbsp lemon zest
  • 1/2 Tbsp toasted poppy seeds (optional)
  • 2 tsp baking powder
  • 1/4 tsp salt

Vanilla Buttercream

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or cream (to adjust consistency)

Instructions

  1. Prepare the cupcake tray: Preheat your oven to 350ºF (175ºC). Line a cupcake or muffin tray with paper cases or lightly grease the pan to prevent sticking. If using poppy seeds, toast them in a dry pan over medium heat for about 1 minute until fragrant.
  2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, salt, and toasted poppy seeds if using. Set aside.
  3. Cream butter and sugar: Using a stand mixer or handheld mixer, cream the vanilla butter and cane sugar together until pale and fluffy, about 3-5 minutes, to ensure a light texture.
  4. Add eggs: Crack in the eggs one at a time (add vanilla extract here if using plain butter instead of vanilla butter) and mix well until fully incorporated.
  5. Combine wet and dry: Gradually add the sifted dry ingredients to the wet mixture and gently mix until just combined to avoid overworking the batter.
  6. Add lemon and milk: Using a Microplane grater, zest 1 tablespoon of lemon carefully to avoid the bitter white pith. Add the lemon zest, lemon juice, and milk to the batter. Whisk gently until everything is just incorporated.
  7. Fill cupcake tray and bake: Divide the batter evenly among the prepared cupcake cases, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the tray for 5-10 minutes. Then transfer the cupcakes onto a wire rack to cool completely.
  9. Prepare vanilla buttercream: While cupcakes cool, beat softened unsalted butter until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Add vanilla extract and milk or cream a tablespoon at a time until desired consistency is reached.
  10. Frost and decorate: Once the cupcakes are fully cooled, pipe or spread the vanilla buttercream on top. Optionally, garnish with candied lemon slices or edible flowers for an elegant finish. Serve and enjoy!

Notes

  • Room temperature eggs and butter ensure better batter consistency and cupcake texture.
  • Be careful not to overmix the batter once the flour is added to keep cupcakes tender.
  • The lemon zest should be grated finely without the white pith to avoid bitterness.
  • For a tangier frosting, add a tablespoon of lemon juice and some zest to the buttercream.
  • To toast poppy seeds, dry roast them in a pan over medium heat until fragrant, about 1 minute.
  • Full-fat milk produces richer cupcakes but you can substitute with any milk of choice.
  • Use a toothpick test to check for doneness before removing from the oven.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/easy-lemon-cupcakes-with-vanilla-buttercream-recipe/