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Lemon Cupcakes with Tangy Lemon Buttercream Frosting Recipe

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4.3 from 2 reviews

These Lemon Cupcakes are light, fluffy, and bursting with fresh lemon flavor. Perfectly moist and topped with a tangy lemon buttercream frosting, they make a delightful treat for any occasion.

  • Total Time: 32 minutes
  • Yield: 12 cupcakes

Ingredients

Cupcakes

  • 1 1/2 cups (187 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 Tablespoons lemon zest
  • 1/2 cup (113 g) unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • 1/4 cup fresh lemon juice
  • 1/2 cup (120 ml) milk (room temperature)

Frosting

  • 1 cup (226 g or 2 sticks) unsalted butter (room temperature)
  • 2 ½ cups (300 g) confectioners’ sugar (sifted)
  • 2 Tablespoons fresh lemon juice
  • 1-2 Tablespoons milk (optional)

Instructions

  1. Preheat oven: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Prepare sugar and zest: In the bowl of a stand mixer or using a hand mixer, combine the granulated sugar and lemon zest. Rub the zest into the sugar to release more flavor.
  4. Cream butter and sugar: Add the unsalted butter to the sugar mixture and beat on medium-high speed until light and fluffy, about 2 minutes.
  5. Add eggs and lemon juice: Beat in the eggs one at a time until fully incorporated. Then add the fresh lemon juice and mix; the batter may look slightly curdled at this point, which is normal.
  6. Combine wet and dry ingredients: Add half of the flour mixture to the wet ingredients and mix just until combined. Add the milk and mix again. Finally, add the remaining flour mixture and mix until just combined, scraping down the sides and bottom of the bowl as needed.
  7. Fill muffin tin and bake: Use an ice cream scoop to transfer batter to the lined muffin cups, filling each about ¾ full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out with little to no crumbs.
  8. Cool cupcakes: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make frosting: To prepare the lemon buttercream frosting, beat the butter on medium-high speed until light and fluffy. Gradually add the sifted confectioners’ sugar and beat until combined. Add lemon juice and mix until smooth. If a thinner consistency is desired, add milk one tablespoon at a time and mix.
  10. Frost cupcakes: Transfer the frosting to a piping bag fitted with your chosen tip (Wilton 1M recommended) and frost the completely cooled cupcakes. Garnish with additional lemon zest if desired and serve.

Notes

  • Ensure all cold ingredients like eggs, butter, and milk are at room temperature for best mixing results.
  • Do not overmix the batter after adding flour to keep cupcakes tender.
  • If a thinner frosting consistency is preferred, add milk gradually to avoid making it too runny.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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