Lemon Cupcakes with Lemon Buttercream Frosting
Try this Lemon Cupcakes with Lemon Buttercream Frosting recipe
Try this Lemon Cupcakes with Lemon Buttercream Frosting recipe
- 1 large egg
- 1/2 cup unsalted butter softened
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/8 tsp baking soda
- 2 large egg whites
- 1 tbsp fresh lemon juice
- 2 1/2 cups powdered sugar
- 1 tbsp sugar
- 3/4 cup cake flour
- 3/4 cup + 2 tbsp granulated sugar
- 1 tbsp lemon zest (zest of 2 medium lemons)
- 1/4 cup + 3 tbsp buttermilk
- 1 1/2 tbsp fresh lemon juice
- simple syrup
- 3/4 cup butter nearly at room temperature (i used 1/2 cup
- 1 1/2 tsp fresh lemon zest
- 1 tbsp heavy cream
- 1/4 tsp lemon extract
- lemon slices or lemon drop candies and mint leaves
- Carbohydrate 38.0681235565846 g
- Cholesterol 44.1835243225731 mg
- Fat 10.654542298239 g
- Fiber 0.773961825202628 g
- Protein 4.72181336866739 g
- Saturated Fat 6.4389827888355 g
- Serving Size 1 1 cupcake (83g)
- Sodium 427.903351397214 mg
- Sugar 37.294161731382 g
- Trans Fat 0.875123965762723 g
- Calories 268 calories
Step-by-step
- Preheat oven to 350 degrees.
- Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
- In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lemon zest until finely ground, about 1 minute.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl).
- Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
- In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lemon juice.
- Add 1/3 of the flour mixture to the butter/egg mixture, then mix just until combined. Then add 1/2 of the buttermilk mixture to the butter/egg mixture and mix just until combined. Repeat process with flour and buttermilk mixture once more then finish by mixing in last 1/3 of the flour mixture. Scrape down sides and bottom of bowl.
- Divide batter among 12 paper lined muffin cups.
- Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes.
- Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly.
- Meanwhile prepare simple syrup.
- For the simple syrup: In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake).
- Allow cupcakes to cool completely.
- For the Lemon Buttercream Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with lemon zest on medium-high speed until very pale and fluffy (it should be nearly white. If using a paddle attachment that doesn't constantly scrape bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down bottom and sides of bowl).
- Mix in 1 cup powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract.
- Add remaining 1 1/2 cups powdered sugar, then whip mixture until very fluffy, about 4 - 5 minutes longer.
- Pipe or spread frosting over cupcakes.
- Decorate with lemon slices or lemon drop candies and mint leaves if desired.
- Store in an airtight container.
The Joy of Lemon: A Simple Cupcake Adventure
As a busy working mom, time is my most precious commodity. Finding a balance between career, family, and – let's be honest – maintaining a semblance of sanity, can be a daily challenge. So, when I crave a little indulgence, it has to be something quick, easy, and, dare I say, almost effortless. That's where these lemon cupcakes come in. They're not just delicious; they're a testament to the power of simple recipes that deliver maximum flavor with minimal fuss.
The aroma alone is enough to transport you to a sun-drenched lemon grove. The tangy burst of lemon in each bite, perfectly complemented by the creamy sweetness of the buttercream frosting, is pure bliss. It's the kind of treat that makes even the most stressful day a little brighter. The recipe itself is a testament to efficiency. No complicated techniques or obscure ingredients – just a few basic pantry staples and a little elbow grease. And the best part? The entire process, from mixing batter to frosting the finished product, can be completed in under an hour, leaving me with plenty of time for family time or a much-needed quiet moment.
The secret to these cupcakes' success lies in the quality of the ingredients. Using fresh lemon zest makes a world of difference, lending a vibrant, authentic lemon flavor that's impossible to replicate with artificial extracts. The buttercream frosting, light and airy, is the perfect foil to the tangy cupcakes, creating a harmonious balance of flavors and textures. It’s a recipe that's easily adaptable too. Feel free to experiment with different decorations – a sprinkle of colorful candy, a sprig of fresh mint, or even a dusting of powdered sugar adds a touch of elegance. But even without any extra embellishment, these cupcakes are a masterpiece in their simplicity.
Making these cupcakes is more than just baking; it’s a mini-escape, a chance to reconnect with a simpler, more enjoyable part of myself. The process itself is therapeutic, allowing me to unwind and de-stress after a long day. And the reward? A tray of delightful lemon cupcakes that bring joy not just to me, but to my family as well. It's a small act of self-care disguised as a delicious treat, a reminder that sometimes, the simplest pleasures are the most rewarding.
These aren't just cupcakes; they're a symbol of balance, a testament to the fact that even amidst the chaos of everyday life, there's always room for a little bit of sweetness, a little bit of sunshine, and a whole lot of lemon-infused joy.
So, whether you're a busy professional, a devoted mother, or simply someone who appreciates a good cupcake, I encourage you to give this recipe a try. You might be surprised at how much joy a simple lemon cupcake can bring.
