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Lemon Cupcakes with Lemon Buttercream Icing


  • Author: Madison | A Joyfully Mad Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

If you’re looking for a perfect lemon dessert, these double lemon cupcakes with buttercream are definitely for you!


Ingredients

Cupcakes

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup sour cream
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from one medium lemon)
  • 1 2/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup milk

Lemon Buttercream

  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon pure vanilla extract
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream
  • Zest from one lemon
  • Juice from half a lemon

Instructions

Cupcakes

  1. Preheat oven to 350 degrees.
  2. In a stand mixer, cream butter and sugar together. Add egg, sour cream, and vanilla.
  3. In a separate medium bowl, whisk together dry ingredients (flour, baking soda, baking powder).
  4. Alternate between adding dry ingredients to wet ingredients in stand mixer and whisking in milk slowly.
  5. Whisk until batter is smooth, do not over mix.
  6. Pour batter into lined muffin tin, filling cupcake liners about halfway full.
  7. Bake for 15-18 minutes until cupcake centers bounce back to the touch.
  8. Allow cupcakes to cool on baking rack.
  9. Meanwhile, make the buttercream icing.

Lemon Buttercream Icing

  1. Use a hand mixer to cream butter and vanilla.
  2. Add 1/2 cup of powdered sugar.
  3. Then add in lemon zest and juice.
  4. Continue adding powdered sugar 1/2 cup at a time until icing is thickened.
  5. Add heavy cream. Icing should be smooth but hold its shape fairly well.
  6. Pipe icing onto room temperature cupcakes.

Notes

Make sure you bake cupcakes until they bounce back when gently touched or a toothpick comes out with cake crumbs on it. Batter on the toothpick means the cupcakes are under baked and a clean toothpick means the cupcake is too dry.

For the best, fluffiest cupcakes, cooling at room temperature is recommended.

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