These Lemon Cupcakes with Lemon Buttercream Frosting have lots of tasty lemon in them! They’re great for sunny days and everyone loves them. Just add lemon slices on top for a nice and fancy dessert.
Lemon Cupcakes with Lemon Buttercream Frosting
These lemon cupcakes are bursting with lemon flavor—you’ll definitely taste the lemon in every bite. They’re super soft, and the frosting on top is amazing! These cupcakes are perfect for summer. You don’t need a special occasion to make them—summer itself is worth celebrating! Even the weekend is a good reason to enjoy these cupcakes. Go ahead and treat yourself!
Why you will love these lemon cupcakes:
- Zesty Flavor: The tangy, refreshing taste of lemon in cupcakes offers a unique and lively flavor profile. It provides a contrast to the sweetness of the cupcake, making it a delightful treat for those who enjoy a hint of citrus in their desserts.
- Versatility: Lemon complements a wide range of ingredients, making it versatile in baking. It pairs well with different frostings, fillings, and toppings, allowing for diverse flavor combinations that cater to various preferences.
- Light and Refreshing: The lightness of lemon cupcakes makes them a favorite among those who prefer desserts that aren’t overly heavy or rich. The citrusy zest can provide a refreshing touch, perfect for any time of the year.
- Aesthetically Pleasing: The bright yellow color of lemon cupcakes adds a visually appealing element to dessert tables. The vibrant hue, especially when paired with contrasting frostings or garnishes, makes them attractive and enticing.
- Unique and Different: Lemon cupcakes stand out from the more common chocolate or vanilla flavors, offering something a bit unexpected. For people seeking a change from the usual cupcake flavors, the lemony twist provides a unique and memorable experience.
Lemon Cupcakes with Lemon Buttercream Frosting
Here are delightful frosting options that pair wonderfully with lemon cupcakes:
- Lemon Cream Cheese Frosting: This tangy and creamy frosting combines the citrusy flavor of lemon with the richness of cream cheese. It’s a classic pairing for lemon cupcakes, adding a smooth and slightly tart topping.
- Lemon Meringue Frosting: This frosting mimics the flavors of a lemon meringue pie, using a marshmallowy meringue topping infused with lemon zest or lemon curd. It adds a fluffy and slightly toasted finish.
- Lemon Whipped Cream Frosting: Light and airy, this frosting is made by folding lemon zest or lemon extract into whipped cream. It’s a refreshing, less sweet option that complements the citrusy cupcake.
- Lemon Glaze: Not exactly a frosting, but a simple and elegant option. A lemon glaze made with lemon juice and powdered sugar drizzled over the cupcakes can create a shiny, sweet-tart coating that seeps into the cupcake, adding moisture and flavor.
Each of these frostings offers a unique take on the combination of lemon with different textures and tastes, allowing for diverse preferences and experimentation.
Lemon Cupcakes with Lemon Buttercream Frosting
Questions:
- All-Purpose Flour and Cake Flour: It’s recommended to use cake flour in the lemon cupcake recipe because it makes the cupcakes extra light and fluffy. But if you don’t have cake flour, all-purpose flour can be used as a substitute.
- Buttermilk Substitute: If you don’t have buttermilk, a buttermilk substitute might work in this recipe in a pinch. However, real buttermilk will give the cupcakes the richest and moistest texture.
- Storing Cupcakes: To keep the cupcakes fresher for a longer time, store them in an airtight container.
Tips:
- Use all of the lemon simple syrup on top of the cupcakes.
- Let the cupcakes cool completely before adding the lemon frosting.
- For the perfect flavor, use freshly squeezed lemon juice.
Lemon Cupcakes with Lemon Buttercream Frosting
Love Lemons? Be sure to check out these other great lemon recipes!
Lemon Cupcakes with Creamy Lemon Buttercream Frosting
Light, fluffy lemon cupcakes topped with creamy lemon buttercream for a zesty, refreshing dessert everyone will love. It’s perfect for spring parties and bridal showers. 🍋🧁🌸
Ingredients
- 3/4 cup of all-purpose flour
- 3/4 cup of cake flour
- 1 teaspoon of baking powder
- 1/8 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 cup + 2 tablespoons of granulated sugar
- 1 tablespoon of lemon zest zest of 2 medium lemons
- 1/2 cup of unsalted butter softened
- 1 large egg
- 2 large egg whites
- 1/2 teaspoon of vanilla extract
- 1/4 cup + 3 tablespoons of buttermilk
- 1 1/2 tablespoons of fresh lemon juice
- For the Simple Syrup:
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of sugar
For the Lemon Buttercream Frosting:
- 3/4 cup of butter nearly at room temperature (using a combination of 1/2 cup unsalted and 1/4 cup salted)
- 1 1/2 teaspoons of fresh lemon zest
- 2 1/2 cups of powdered sugar
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of heavy cream
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of lemon extract
Instructions
- Preheat your oven to 350 degrees. In a mixing bowl, sift together all-purpose flour, cake flour, baking powder, baking soda, and salt. Whisk the dry ingredients for about 20 seconds, then set the bowl aside.
- Using a food processor, pulse 3/4 cup + 2 Tbsp of granulated sugar with lemon zest until finely ground, roughly for a minute. In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter with the lemon sugar mixture until it becomes pale and fluffy. If your mixer's attachment doesn't scrape the bowl constantly, remember to occasionally stop and scrape down the sides and bottom of the bowl.
- Next, mix in the egg, followed by the egg whites (one at a time) and add the vanilla along with the second egg white.
- In the liquid measuring cup used to measure the buttermilk, whisk together the buttermilk and lemon juice. Add 1/3 of the flour mixture to the butter/egg mixture and mix until just combined. Then add half of the buttermilk mixture and mix until combined.
- Repeat the process once more with the flour and buttermilk mixture, and finish by mixing in the last 1/3 of the flour mixture. Don't forget to scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
- Divide the batter among 12 lined muffin cups and bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once done, let the cupcakes cool for a few minutes in the muffin tin before transferring them to a wire rack to cool further. In the meantime, prepare the simple syrup.
For the simple syrup:
- Combine 1 tablespoon of lemon juice with 1 tablespoon of granulated sugar in a small bowl. Whisk the mixture until the sugar completely dissolves. Brush this lemon-sugar mixture over the warm cupcakes, using all of it and applying about two light coats to each cupcake. Let the cupcakes cool down entirely after this step.
For the Lemon Buttercream Frosting:
- In the bowl of an electric stand mixer with the paddle attachment, beat the butter with lemon zest on medium-high speed until it becomes very pale and fluffy—almost white in color. If your paddle attachment doesn't continually scrape the bowl, remember to stop the mixer occasionally throughout the process and scrape down the sides and bottom of the bowl.
- Incorporate 1 cup of powdered sugar, then blend in the lemon juice, cream, vanilla extract, and lemon extract. Add the remaining 1 1/2 cups of powdered sugar and continue whipping the mixture until it becomes very fluffy, usually for about 4 to 5 minutes longer.
- Once the frosting is ready, either pipe or spread it over the cupcakes. For a finishing touch, you can decorate them with lemon slices, lemon drop candies, or mint leaves if desired. Store the cupcakes in an airtight container.