Cupcakes

Lemon Cupcake

These homemade moist lemon cupcakes are topped with a creamy lemon buttermilk frosting leaving just the right amount of tangy lemon flavor on your tongue. 

~Ingredients:

-Lemon Cupcakes:

2 Cups Granulated Sugar.

1/2 Cup Vegetable Oil.

3 Large Eggs.

2 Lemons, zested.

1 Teaspoon Lemon Extract.*

1/2 Cup Light Sour Cream.

2 1/2 Cups All Purpose Flour.

3 Teaspoons Baking Powder.

1 Teaspoon Salt.

1/4 Cup Lemon Juice.**

1 Cup Buttermilk.

-Lemon Buttermilk Frosting:

1 1/2 Cups Unsalted Butter, cold.

5 Cups Powdered Sugar.

1 Lemon, zested.

1 Teaspoon Extract.

1 Tablespoon Buttermilk.***

1 Tablespoon Heavy Whipping Cream.

-Topping:

Slice of lemon.

~Directions:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. Set aside.

-Making the Cupcakes:

Step 2: In a large mixing bowl, combine the sugar, vegetable oil, eggs and lemon extract.

Step 3: Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

Step 4: Next, add in the lemon zest and the sour cream and beat until well combined.

Step 5: Combine the dry ingredients in a separate bowl. 

Step 6: Add half the dry ingredients followed by the lemon juice and half the buttermilk and mix just until the flour starts to incorporate.

Step 7: Finally add the remaining dry ingredients and buttermilk and beat until all of the ingredients are well combined.

Step 8: Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.

Step 9: Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.

Step 10: Bake for 15 -18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. 

Step 11: Cool Completely before frosting.

-Making the Lemon Buttermilk Frosting:

Step 12: Cut the butter into pieces. Using the paddle attachment, whip butter for 5 - 7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.

Step 13: Add 2 cups of powdered sugar and mix on low speed until incorporated into butter then add the lemon extract and lemon zest and mix to combine. Beat for about 60 seconds.

Step 14: Next, add an additional 2 cups of powdered sugar and the buttermilk and beat on low speed until sugar is incorporated. Increase speed to medium - high and beat for 3 minutes.

Step 15: Add last 1 cup powdered sugar along with the heavy cream. 

Step 16: Beat on low until ingredients start to mix together. 

Step 17: Increase speed to medium-high and beat for another 3 - 5 minutes to whip additional air into the frosting.

Step 18: Use a large open star tip to frost these cupcakes. Top with a slice of lemon or fresh berries.

~Recipe Notes:

*If you don't want to use Lemon Extract, you can use pure vanilla extract.

**If using fresh lemons then it will be about 2 - 3 small lemons.

***You can make your own Buttermilk at home. Check out our Baking Tips and Tricks - Buttermilk book for the recipe. (Link in the comments below).

1) You can pair this cupcake with fruit toppings or filling.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)