Cakes

Lemon Cupcakes with Lemon Buttercream Frosting

94

Cupcakes with just the right amount of lemon flavor!

24
For the Cupcakes

3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
4 tbsp. grated lemon zest (about 4-5 lemons)
2 sticks butter, softened to room temperature
4 eggs, at room temperature
1/2 teaspoon lemon extract
1 cup buttermilk, let it sit at room temp. for 20 min.
2 Tablespoons fresh lemon juice

For the Frosting

2 sticks butter, softened to room temp.
3 1/2 cups confectioners' sugar, have extra in case you need it to make the frosting the right consistency
1/4 cup half & half, have extra in case you need it to make the frosting the right consistency
1 tsp. lemon extract
1/4 tsp. of salt
3 tbsp. fresh lemon juice
Preheat the oven to 325 degrees fahrenheit. Line muffin tins with cupcake liners. In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand-mixer, combine the sugar and lemon zest, using your fingers to rub the zest into the sugar, until the mixture is moist and fragrant. Add the butter. Cream together the butter and sugar/zest for about 5 minutes until light and fluffy. Add the eggs one at a time, beating for about 1 minute per egg. Scape down the sides of the bowl with a rubber spatula as needed. Beat in the lemon extract. Whisk together the buttermilk and lemon juice in a small bowl. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. Divide the batter evenly between the prepared muffin tins, they should each be about 3/4 of the way full. If you have extra batter, prepare more muffin tins to fill. Do not overfill muffin tins! Bake for 20-25 minutes, or until the tops spring back when lightly touched and a toothpick inserted into a cupcake comes out with very few crumbs attached. Remove from the oven, and let the cupcakes cool in the tins for 10-15 min. Remove cupcakes from pan, and let them fully cool on a wire rack. You could also put the cupcakes in the freezer or refrigerator to speed up this process.
Nutritions

Calories
423

Sodium
135mg
5% DV

Fat
29g
46% DV

Protein
3g
7% DV

Carbs
33g
11% DV

Fiber
1g
6% DV