As Spring and Summer come into the light, it’s only right to have a citrus treat! These sunny set lemon cupcakes are moist and delicious full of lemon goodness.
The year of 2019, is the year to dapple into citrus treats. My family seems to enjoy lemon cakes, so I thought why not make lemon cupcakes. Obsessed with lemons this year, just simply can’t get enough. Its refreshing, screams spring/summer, and provides a nice tart and sweet taste. There’s nothing like a sunny lemon cupcake to brighten up your day.
These lemon cupcakes are perfect for a small get-together. I’ve made this recipe to make 12 delicious lemony cupcakes. Paired with a sunny swirl lemon American buttercream. If lemon juice, lemon zest, lemon extract, lemon color tickle your fancy, then check out this recipe!
The Lemon Flavor
In my circle, lemon flavored cupcakes are the new vanilla. It balances tart and sweet like no other. The ingredients for this recipe are so simple and easy to find. Since this is lemon base, a significant amount of lemon ingredients are used. First, lets talk about those lemons. Its important to pick out pretty juice (ripe) and pretty looking lemons from your local grocery store. Its easy to pick a ripe lemon. All you have to do is squeeze it in your hand. If its soft its perfect, if its hard to squeeze, more than likely its not ready or stale. A pretty lemon should be used because lemon zest is used in this recipe. If the skin of the lemon is dark brown/black might not be the best look for your cupcakes.
Lemon zest and lemon juice are used to create a true strong lemon flavor profile. The lemon zest gives the cupcakes are little texture. The lemon juice adds more moisture to the cake. In addition to an actual lemon, lemon extract as well as lemon Greek yogurt is used. Lemon extract is used because we are crazy for lemon everything. Instead of lemon extract, vanilla extract could be used. But, keep in mind the vanilla extract could change the taste of the cupcake. Lemon Greek yogurt is utilized for a rich creamy lemon flavor. If Greek yogurt is not available it could be substituted with full fat sour cream or buttermilk. Why is that ingredient added? Quick answer is because it keeps the cupcakes moist and delicious. What about a vegan option? Instead, of using diary products it could be substituted with applesauce or vegan yogurt.
Lemon Buttercream
The perfect touch to this cupcake would have to include a lemon buttercream. Its light, its stable, its colorful, and its lemon-y. This buttercream is easy and simple to make. The only ingredients needed are lemons, powdered sugar, and unsalted butter. First using an electric mixer cream the butter. After that, slowly start adding the powdered sugar one cup at a time. If the mixture becomes too thick to handle lemon juice is the solution. Add in a tablespoon or more of lemon juice. This will help with the thickens and provide that lemon goodness taste. But, if the lemon juice becomes too strong use milk or a milk alternative. Once all the powdered sugar is added its time for the last step. For a final touch fold in fresh lemon zest.
Now, this buttercream is ready for those lemon cupcakes!
More Cupcake Goodies
Interested in cupcakes? Well, check out these links below on more cupcake recipes:
- When having a celebration make these incredibly delicious funfetti cupcakes.
- Looking for a classic? Yes…these vanilla cupcakes got you covered.
- Or are you trying to eliminate sugar? But, still looking for something chocolate-y? Try out these keto chocolate cupcakes.
Lemon Cupcakes with Lemon Buttercream
Ingredients
For the Lemon Cupakes:
- 1 cup Cake flour
- 3/4 cup All-purpose flour
- 3/4 cup Granulated Sugar
- 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Unsalted Butter softened
- 1 Large Egg room temperature
- 2 Egg Whites
- 1/2 cup Lemon Greek Yogurt
- 1/3 cup Milk
- 2 Tbsp. Lemon zest
- 1/4 cup Lemon Juice
- 3/4 tsp. Lemon extract
For the Lemon Buttercream:
- 1 tsp. Lemon extract
- 5 Tbsp. Unsalted butter softened
- 1 Tbsp. Lemon zest
- 1-4 Tbsp. Lemon juice
- 4 cups Powdered sugar sifted
Instructions
For the Lemon Cupcakes:
- Preheat the oven to 350 degrees F. Line the cupcake pans with cupcake liners.
- In a medium sized bowl whisk together the salt, cake flour, all-purpose flour, baking soda, and baking powder. Then set aside.
- Using an electric mixer, cream the butter and sugar on medium-low speed. Allow to mix for 3-5 minutes, or until creamy. *
- Reduce to low speed and add in the large egg. After fully incorporated add in the egg whites. Mix for 2-4 minutes. *
- In a measuring cup, add the milk, Greek yogurt, and lemon extract. Set aside
- On medium-low speed alternate between adding the dry ingredients and the mixture of the wet ingredients. Continue this process until all ingredients are added.*
- Fill the cupcake liners half way. Bake for 18-25 minutes or until wooden toothpick inserted into the middle of the cupcake comes out clean.
- Remove from the oven and leave it to rest for 5 minutes in the muffin pan before transferring to a cooling rack for 15-30 minutes.
For the Lemon Buttercream
- Place the unsalted butter into an electric mixer. Beat on medium speed until light and fluffy.
- Slowly add in the powdered sugar one cup at a time. If the buttercream becomes too thick, add a tablespoon of lemon juice. Scrape sides of the bowl often.
- Once all the powdered sugar is added. Add the lemon extract. Mix until fully incorporated.
- Fold in the lemon zest and use as desired. **