Hello and welcome to our great visitors! It’s a nice day to learn how to prepare and make soft and moist lemon cupcakes that are bursting with lemon flavor and topped with lemon buttercream. You’ll love the refreshing zest of citrus flavor in each bite.
INGREDIENTS & INSTRUCTIONS
Firstly you’re going to add all the dry ingredients into this bowl so have one and a half cups which is also 188 grams of all-purpose flour next you need to add two teaspoons of baking powder add half a teaspoon of salt and mix everything together until combined, in another bowl we’re going to mix all the wet ingredients together so first up, don’t forget to get a half cup or 115 grams of unsalted butter.
You’re also going to add 1 cup or 200 grams of granulated sugar using a handheld or stand mixer fitted with a paddle attachment beat the butter, and sugar together on medium-high speed. In a large bowl until creamed this will take around 2 minutes, once the butter and sugar mixture is creamy add one egg at a time and beat it together all together.
then you’re going to add two eggs, and you ‘are adding another egg, add one and a half teaspoons of pure vanilla extract and beat it all together, again scrape down the sides and bottom of the bowl as needed, now it’s time to mix the dry and wet ingredients together, you’re going to slowly add the dry ingredients to the wet ingredients and whisk them together.
You should try my lemon cake recipe it’s exactly the same as this and it’s a super delicious link for the lemon cake recipe will be down in the description below so make sure you go check it out or half a cup or 120 ml of whole milk and beat them together now you’re going to get the lemon zest is the colorful yellow outer layer of the fruit it’s extremely flavorful and adds a burst of freshness to your dish.
And you’re using a grater to give you longer strands of peel into the batter add 1-3 cups or 80 ml of fresh lemon juice add one and a half tablespoons of lemon zest, you will need about two to three lemons to get this amount of zest and lemon juice. The batter is now ready you’re going to line a 12-cup muffin pan with cupcake liners this cupcake recipe will make about 19 cupcakes spoon batter evenly into 12 cupcake liners filling them about 2 3 full bake for about 18 to 22 minutes a toothpick is inserted in the middle will come out clean.
when they’re done around 30 mini cupcakes bake for about 11 to 13 minutes same oven temperature, before putting them in the oven just shake them a little and tap them a little just to make sure that the batter spreads, evenly bake the cupcakes for around 18 to 22 minutes in a preheated oven to 350 degrees Fahrenheit or 177 degrees Celsius.
Now it’s time to make the lemon buttercream in a bowl, add half a cup of butter with one and a half cups of icing sugar, and beat together until it’s creamy if you want to make plain vanilla buttercream icing it’s the same recipe as this you just need to avoid the lemon juice, that’s it add half tablespoon of lemon juice, you can also add some lemon zest if you want to scrape the sides, if needed add half tablespoon of milk and beat everything together.
And once you’ve done this you can get a creamy nice texture lemon buttercream frosting if the frosting is too runny add half a cup of additional powdered sugar keep adding powdered sugar half cup at a time until you have the frosting at the desired texture. If The cupcakes will be ready put all your lemon buttercream frosting into a piping bag, and pipe it in a clockwise manner onto your cupcakes in a swirl format it will look so pretty.
now you’re going to top it off with some sprinkles you can also add some lemon candy or anything you like, these sprinkles will add a nice crunch to the soft buttercream icing that’s all we have for this recipe, we hope you ladies and gentlemen liked lemon cupcakes with buttercream frosting.