Lemony Cupcakes with Lemon Buttercream
Pucker up! These Lemony Cupcakes have a double dose of sour lemon flavor packaged in a moist delicious cupcake. Perfect for a birthday party, a baby shower or just because lemon desserts are awesome!
Directions
1. Preheat oven to 350 degrees and line a 12-count muffin tin with baking cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.
4. Add the sugar and mix on medium speed until light and fluffy.
5. Add eggs, vanilla, lemon zest and lemon juice. Beat until all is combined scraping down the sides when necessary.
6. Add half of the flour mixture and the milk. Mix until combined.
7. Add remaining flour mixture and sour cream. Mix until just combined.
8. Fill baking cups 3/4 of the way full of batter.
9. Bake cupcakes for 18-20 minutes until a toothpick inserted in the center of a cupcake comes out mostly clean.
10. Remove from oven and let cool on counter for 5 minutes. Then let cool completely on a wire rack. Make the buttercream.
11. In a large bowl or a stand mixer, add butter and beat until smooth and creamy.
12. Add vanilla and lemon juice and beat together.
13. While mixing on low, slowly add the powdered sugar. Mixture will be thick and clumpy.
14. Slowly add the milk a little at a time. Mixing until desired consistency is reached.
15. Add food coloring and mix together.
16. Decorate cupcakes with buttercream with an icing bag or with a knife. Garnish with sprinkles and a lemon wedge if desired.
Lemony Cupcakes with Lemon Buttercream
ingredients:
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/3 cup milk
- 1/4 cup sour cream
- 3/4 cup butter, softened
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
- 3 cups powdered sugar
- 1-2 teaspoons milk
- 1-2 drops yellow food coloring (optional)
instructions:
How to cook Lemony Cupcakes with Lemon Buttercream
- Preheat oven to 350 degrees and line a 12-count muffin tin with baking cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.
- Add the sugar and mix on medium speed until light and fluffy.
- Add eggs, vanilla, lemon zest and lemon juice. Beat until all is combined scraping down the sides when necessary.
- Add half of the flour mixture and the milk. Mix until combined.
- Add remaining flour mixture and sour cream. Mix until just combined.
- Fill baking cups 3/4 of the way full of batter.
- Bake cupcakes for 18-20 minutes until a toothpick inserted in the center of a cupcake comes out mostly clean.
- Remove from oven and let cool on counter for 5 minutes. Then let cool completely on a wire rack. Make the buttercream.
- In a large bowl or a stand mixer, add butter and beat until smooth and creamy.
- Add vanilla and lemon juice and beat together.
- While mixing on low, slowly add the powdered sugar. Mixture will be thick and clumpy.
- Slowly add the milk a little at a time. Mixing until desired consistency is reached.
- Add food coloring and mix together.
- Decorate cupcakes with buttercream with an icing bag or with a knife. Garnish with sprinkles and a lemon wedge if desired.
NOTES:
Calories
574.68Fat (grams)
46.75Sat. Fat (grams)
29.40Carbs (grams)
38.90Fiber (grams)
0.25Net carbs
38.66Sugar (grams)
29.21Protein (grams)
2.30Sodium (milligrams)
407.74Cholesterol (grams)
143.07