Lemon Cupcakes with Lemon Buttercream Frosting
User Reviews
5.0
9 reviews
Excellent
Lemon Cupcakes with Lemon Buttercream Frosting
Report
Homemade Lemon Cupcakes are easy to make from scratch with this delicious recipe. They're sweet, moist, tangy & topped with luscious Lemon Buttercream Frosting!
Share:
Ingredients
Lemon Cupcakes
- 3 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tbsp lemon zest
- 2 tbsp lemon juice fresh squeezed
- 1 tsp vanilla extract
- 1 cup half-and-half
Lemon Buttercream Frosting
- 16 oz cream cheese
- ½ cup butter softened
- 2 cups confectioners sugar sifted
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Instructions
Lemon Cupcakes
- Preheat the oven to 350°F.
- Line a muffin pan with paper liners or silicone cups.
- In a small bowl, combine the flour, baking powder and salt.
- In a large bowl, use an electric hand mixer or stand mixer to cream the butter and sugar together.
- Add the eggs one at a time and mix into the batter after each addition.
- Add the lemon zest, vanilla extract, lemon juice and half-and-half. Mix into the batter.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Either spoon the batter into the lined muffin pans or transfer the batter to a plastic bag, cut a hole in the corner and pipe the batter into the muffin pans.
- Place in the oven for 18-20 minutes. Once a toothpick inserted in the middle of a cupcake comes out clean, the cupcakes are ready.
- Allow the cupcakes to cool before frosting.
Lemon Buttercream Frosting
- Add the cream cheese, butter, confectioners sugar, vanilla extract and lemon juice to a large bowl.
- Use an electric hand mixer or stand mixer to combine the ingredients.
- Once smooth and creamy, spread the frosting on the cupcakes or use a piping bag to pipe the frosting on the cupcakes.
Notes
- This recipe can be used to make 48 mini-cupcakes. If making mini-cupcakes, bake for 13-15 minutes.
- If using a ziplock bag to pipe the cupcakes into the muffin pan or to frost the cupcakes, make sure it is not a "stand and fill" bag. These bags are pleated at the bottom and therefore it will not work to cut a small hole in the corner of the bag for piping.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
72mg
(24%)
Sodium
159mg
(7%)
Potassium
116mg
(3%)
Sugar
23g
(46%)
Vitamin A
565mg
(11%)
Vitamin C
1.7mg
(2%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 72mg | 24% |
| Sodium | 159mg | 7% |
| Potassium | 116mg | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 565mg | 11% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
