Lemon Cupcakes with Lemon Buttercream Frosting

These lemon cupcakes are so lovely! The colors are so bright and the flavors are thirst-quenching! In every bite, you can taste sweet vanilla and zesty lemon cupcake that goes perfectly well with light, creamy and airy frosting that is bursting with lemon flavor. The amount of lemons in this recipe is just good enough to give you a refreshing zest of citrus flavor. I’m a certified-fruity-kind-of-girl and would always drool over desserts that has lemons. It is absolutely true that life giving you lemons is pretty much the best thing that can happen in your life! Cupcakes are always fun to decorate and they have unlimited flavor options!

  • Serves 10 people
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Ingredients

  • 1 1/4 cups All-Purpose Flour  sifted
  • 120 grams Unsalted Butter  room temperature, 1/2 cup
  • 1 1/4 cups Granulated White Sugar  sifted
  • 1 teaspoon Baking Powder
  • 3 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Lemon Zest

Lemon Buttercream Icing

  • 1 cup Unsalted Butter
  • 1 1/4 cup Powdered Sugar  Icing
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1/4 cup + 2 tablespoons Whipping Cream

Procedure

  1. Preheat the oven to 180ºC (350°F)
  2. Line cupcake tins with cupcake papers
  3. In a mixing bowl, combine together the flour and baking powder.
  4. Using a mixer bowl with paddle attachment gently beat the butter and sugar until light and fluffy. Add the eggs and continue beating until well combined, about 5 minutes. Mix in thoroughly the lemon zest, lemon juice and vanilla.
  5. Fold in the dry ingredients in two parts (flour and sugar) to the wet ingredients until everything is well incorporated. Do not forget scraping the sides and the bottom of the bowl before pouring them into the cupcake papers.
  6. Divide the batter (1/4 cup of batter) evenly among the cupcake tins. Bake in the oven for about 15-17 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
  7. Remove from oven and allow to cool few minutes in cupcake tin, then remove the cupcakes from the tin and transfer them to a wire rack to cool completely.
  8. Meanwhile, prepare the frosting. Using the bowl of an electric mixer fitted with paddle attachment, beat the butter and lemon zest on medium-high speed until light and fluffy then stop mixer occasionally throughout entire mixing process and scrape down bottom and sides of bowl. Stop the mixer.
  9. Using a spatula, fold in the powdered sugar, then pour in the lemon juice and whipping cream. Beat them together again until smooth and fluffy, about 3-5 minutes. Pipe or spread frosting over cupcakes. Decorate with lemon slices.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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