Easy Lemon Cupcakes with Lemon Buttercream
I got a craving for lemon the other day and knew I just had to make a delicious cupcake! These cupcakes are not overpowering in any way. Almost subtle in flavor! You will definitely want to play around with the amount of Lemon extract that you use. I have 2-3 teaspoons written into the recipe but have used as much as a tablespoon! It’s important to test as you go so you can make them according to your tastes.
Ingredients
LEMON CUPCAKES
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter at room temperature
2 cups white sugar
4 eggs at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk divided, room temperature
3 tablespoons fresh lemon juice divided
LEMON BUTTERCREAM
3 tbsp. butter room temperature
2-3 tsp. lemon extract
1 tsp. whole milk or more as needed
1 c 125g confectioners' sugar or more as needed
5 drops yellow food color
Instructions
LEMON CUPCAKES
Ingredients
LEMON CUPCAKES
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter at room temperature
2 cups white sugar
4 eggs at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk divided, room temperature
3 tablespoons fresh lemon juice divided
LEMON BUTTERCREAM
3 tbsp. butter room temperature
2-3 tsp. lemon extract
1 tsp. whole milk or more as needed
1 c 125g confectioners' sugar or more as needed
5 drops yellow food color
Instructions
LEMON CUPCAKES
- Preheat oven to 375°F. Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
- Mix in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- For full instructions please see : iambaker.net
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