Lemon Cupcake with Lemon Buttercream

Lemon Cupcakes- the best white cake batter from scratch with a hint of lemon, topped with a #lemon buttercream frosting! #cupcakes www.shugarysweets.com

I am trying real hard to finish sharing some of my recipes from this year so I can get to sharing some holiday treats with you! I have been baking up a storm and I feel guilty that so many of these great recipes get put on the shelf because a seasonal recipe takes precedence. So I get it. Lemon isn’t the “seasonal” flavor right now.

But here’s the thing. In my book, if I don’t make something with chocolate, it’s because I have a taste for lemon. I love all things lemon, any time of year. So I am hoping there are more people like me out there!

People who eat lemon cupcakes while putting out Christmas decorations with Thanksgiving centerpieces on the table.

Lemon Cupcakes- the best white cake batter from scratch with a hint of lemon, topped with a #lemon buttercream frosting! #cupcakes www.shugarysweets.com

Hello? Still there? Good!

If you’re NOT that person, then save this recipe for a more fitting time in your life. That’s cool with me. Just be sure to make this, it’s amazing. HONEST.

Love this Lemon Cupcake Recipe? You may also enjoy these recipes….
Lemon Raspberry Cheesecake Bites– delicious cheesecake bites topped with a luscious lemon curd and fresh raspberries! by Shugary Sweets
Diet 7Up Lemon Blueberry Cake– the easiest lemon cake ever. Honest. by Plain Chicken
Olive Garden’s Lemon Cream Cake– a copycat of the original, and it looks spot on delicious! by Eat Cake for Dinner
 

Lemon Cupcake with Lemon Buttercream

Yield: about 30 cupcakes

Ingredients:

For the Cupcakes:

  • 5 egg whites, room temperature
  • 3/4 cup buttermilk
  • 2 lemons, zested
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cup powdered sugar
  • 1 lemon, zested and juiced
  • 2 Tbsp heavy cream

Directions:

  1. In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
  2. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
  3. Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan 5 minutes then transfer to cool completely on a wire rack.
  4. For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
  5. Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.
*if you prefer a yellow cupcake, add 1-2 drops of yellow gel food coloring to give it a bright color!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

Linked To: LilLuna  Chic and Crafty  I’m Lovin It  Potluck  Sweet Treats  Wrap Up  Sundae Scoop

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138 comments on “Lemon Cupcake with Lemon Buttercream”

  1. I usually make cupcake for my children. But i haven’t make lemon cupcake with lemon buttercream. It look so delicious, i will try making. Thanks for sharing

  2. I usually make cupcake for my children. But i haven’t make lemon cupcake with lemon buttercream. It look so delicious, i will try making. Thanks for sharing

  3. Pingback: The Great Big List of Lemon Desserts • Sarahs Bake Studio

  4. Made your lemon cupcakes. The cake it self was delicious. I do have a question…when adding acid such as lemon juice to milk product makes buttermilk. I did not add the lemon juice to my frosting, however, I had a bit of frosting left and add a very small amount of lemon juice to it and it curdled. Can you offer an explanation? I added Loranm lemon emulsion and I got a lovely lemon flavor to my frosting

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