Classic Lemon Cupcakes with Lemon Buttercream Frosting
I post a lot of cupcake recipes, have you noticed? Why? Because it means I get to eat more cupcakes. Really I just love cupcakes and they’re so photogenic, unlike many other things I take pictures of. They’re fun to dress up and the flavor options are endless. Today I’m sticking with a classic, Lemon Cupcakes with Lemon Buttercream Frosting. These are a classic done right. What do I love about these cupcakes? They are loaded with an abundance of lemon flavor (if we are going to call them lemon cupcakes, they better taste like lemon, right? Not just a hint here and there), they have a soft texture and the frosting on top is to die for! These are summer’s dream cupcakes right here. Don’t wait for a reason to celebrate to make these, just make them because it’s summer! That’s a celebration alone, right? I always think the weekend counts as a reason to celebrate with cupcakes too. Enjoy!
Lemon Cupcake Ingredients
For the lemon cupcakes, you’ll need:
All-purpose flour Cake flour Baking powder and baking soda Salt Granulated sugar Lemon zest and juice Unsalted butter Eggs Vanilla extract Buttermilk Fresh lemon juice Simple syrup
And for the homemade lemon buttercream frosting, you’ll need:
Butter Lemon zest and juice Powdered sugar Heavy cream Vanilla extract Lemon extract
How to Make Lemon Cupcakes
Preheat oven to 350 degrees. Sift both flours into a mixing bowl. Add baking powder, baking soda and salt, then whisk and set aside. In a food processor, pulse together granulated sugar with lemon zest until finely ground. Whip together butter with lemon sugar mixture until pale and fluffy. Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. Add the rest of the wet ingredients and the dry ingredients into the butter mixture. Bake cupcakes until toothpick inserted into center of cupcake comes out clean. Prepare the simple syrup by whisking together the lemon juice and granulated sugar. Brush mixture over warm cupcakes. Make the lemon buttercream frosting by whipping the butter with the lemon zest until very pale and fluffy. Mix in powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract. Pipe or spread frosting over cupcakes.
Can I Substitute All-Purpose Flour for the Cake Flour?
If possible, use cake flour as the lemon cupcake recipe calls for. It makes the cupcakes extra light and fluffy!
Can I Use a Buttermilk Substitute in the Cupcake Batter?
In a pinch, a buttermilk substitute may work in this recipe. But real buttermilk will give you the richest, moistest lemon cupcake.
How to Store Cupcakes with Lemon Frosting
Store these cupcakes in an airtight container to keep them fresher for longer.
Tips for the Best Lemon Cupcakes with Lemon Buttercream Frosting
Use all of the lemon simple syrup on top of the cupcakes. Let the cupcakes cool completely before topping them with the lemon frosting. Use freshly squeezed lemon juice for the brightest, best flavor.
More Lemon Desserts You’ll Love:
Lemon Crinkle Cookies Lemon Cheesecake Mousse Lemon Poppy Seed Cake with Cream Cheese Frosting Lemon Zucchini Bread Lemon Molten Lava Cakes Glazed Lemon Sour Cream Cookies
