I love baking, but the frosting is not my cup of tea. I tend to frost cupcakes the old-fashioned way – using a spatula. For my friend’s recent Gender Reveal, I wanted to bake and figured I’d challenge myself and frost these Lemon Cupcakes using an icing tip. It was surprisingly easy. If I can do it, anyone can do it. When baking with butter, I find my baked goods tend to be dry and crumbly. For this reason, I baked these lemon cupcakes with cake flour instead of all-purpose flour. I find that cake flour contributes to a light and airy cupcake that’s less crumbly too. I also added some sour cream which makes these cupcakes moist. Seriously, two days later and these cupcakes were super moist. I had to stop myself from eating the whole thing. Hope you try these out because I know you’re gonna love them.
lemon cupcakes are:
MoistLight & AiryScrumptiousVersatilePerfect for Spring & SummerIdeal for a Baby ShowerIdeal for a Gender Reveal
How to make Lemon Cupcakes with Lemon Buttercream step by step?
For the Cupcakes
- Preheat the 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, sift 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.
- Add vanilla.
- Now alternate between the dry and wet ingredients in 3 batches, starting and ending with the dry. Mix, but DO NOT OVERMIX.
- Add half the milk.
- Mix.
- Once all the flour and milk have 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.
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 cupcakes for a gender reveal, hence I needed pink and blue frosting. I split the buttercream into 2 bowls and added a drop of blue frosting to one bowl and a drop of red to the other. A yellow buttercream would be ideal for these cupcakes.
- I frosted my cupcakes using a 1M tip.
- Right before serving, you can garnish the cupcakes with a little wedge of lemon and white edible pearls as seen here. Note: don’t leave the lemon wedge on the frosting too long because it will dilute the buttercream.
Enjoy!
More Cupcake Recipes!
Sprinkles Strawberry Cupcakes with Strawberry Frosting Banana Cupcakes with Cream Cheese Frosting One-Bowl Chocolate Cupcakes with Peanut Butter Frosting Magnolia’s Vanilla Vanilla Cupcakes