Lemon Cupcakes with Lemon Buttercream

Summery and delightful lemon cupcakes. Paired with a simple and sweet lemon buttercream.

Print Recipe

Prep Time 15 mins

Cook Time 18 mins

20 mins

Total Time 53 mins

Course Dessert

Cuisine American

Servings 18 servings

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. **

Notes

*Scrape sides of the bowl often.

**If not using right away, cover the mixing bowl with a plastic wrap. Leave at room temperature. If storing in the refrigerate, place the buttercream in a tight storage container. Remove from the refrigerate several hours before use and re-whip the buttercream before using.

Keyword Lemon Buttercream, Lemon Cupcakes