It's modified slightly so you get the silkiest, fragrant lemon frosting for 12 cupcakes… I wish I could reach in and grab one…they are so pretty. In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lemon juice. Pour your oil, sugar and eggs into a stand mixer or use a hand mixer to cream the mixture. Cooking is my passion so please follow along and share what I create! Preheat oven to 350 degrees. One of the first notable traits is its buttery scent and creaminess! Note that its tang is practically unrecognizable thus perfect for altering its natural flavor when you want to add a more distinguishable one. I find if I push my bag into a tall tumbler glass, I can fill it a lot easier with a lot less mess. Add the lemon extract, zest, and 4 tablespoons of lemon juice. Learn how your comment data is processed. I was surprised myself! (Nutrition information is calculated using an ingredient database and should be considered an estimate. Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. I post a lot of cupcake recipes, have you noticed? Add the rest of the wet ingredients and the dry ingredients into the butter mixture. Thank you. Your email address will not be published. Lemon Cupcakes with Lemon Buttercream Frosting is the only lemon cupcakes recipe you will ever need! Start by combining the granulated sugar with the eggs, oil, lemon zest and extract. Don’t wait for a reason to celebrate to make these, just make them because it’s summer! Very glad you returned to this recipe armed with knowledge and skills you’ve gained along the way. Mascarpone is a new ingredient I’m getting used to and love it! For these cupcakes, the flavor is coming from three places. It’s like something you would find at a wedding I have to make these for the summer season <3, Aww so sweet, Tammy. Mix in powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract. Set it aside. Lemon buttercream starts with my basic buttercream frosting recipe. Fill the cupcake papers about 1/2 to 2/3 full. Zest the lemons and set the zest aside. Today I’m sticking with a classic, Lemon Cupcakes with Lemon Buttercream Frosting. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Plus, instead of using regular milk, the recipe uses buttermilk which adds to the tang in the flavor. Add 1/3 of the flour mixture to the butter/egg mixture, then mix just until combined. Add 3/4 cup (90 g) powdered sugar and beat well until smooth. These are a classic done right. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. They are loaded with an abundance of lemon flavor (if we are going to call them lemon cupcakes, they better taste like lemon, right? Gorgeous, Stuff your face all you want, I approve! It pairs perfectly with plain lemon cupcakes or with berry-filled cupcakes. Cupcakes are ready when a wooden toothpick inserted in center comes out dry with just a few crumbs. All-in-all, I would make these cupcakes again when I want to indulge in a light treat with a more summery feel. Cream the butter, lemon zest, vanilla and salt for 2 minutes or until light and fluffy With mixing speed on low gradually add the powdered sugar and lemon juice… Love all of your recipes. Beat in the milk, vanilla, zest, and 2 teaspoons lemon extract. And while both tastes great, the desire to expand my skill set and use new ingredients came over. Room temp eggs emulsify better and are fluffier than eggs right out of the refrigerator. About Aimee Aimee is a dessert lover (specifically rice krispie treats ), workout enthusiast, self-taught foodie, and recipe creator.