LEMON CUPCAKES
These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the tastiest citrus dessert ever! You'll love how easily they come together.
Provided by Lindsay
Categories Dessert
Time 1h30m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.
- Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
- When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.
- Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.
Nutrition Facts : Calories 410 calories, Sugar 44.9 g, Sodium 80.8 mg, Fat 21.2 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 54.8 g, Fiber 0.4 g, Protein 2.5 g, Cholesterol 70.3 mg
LEMON CUPCAKES WITH LEMON BUTTERCREAM
Easy Lemon Cupcakes with Lemon Buttercream are soft and moist lemon cupcakes frosted with lemon buttercream.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Line a 12-count cupcake tin with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, add the butter and sugar. Using a hand mixer, beat on medium-high speed until light and fluffy, about 2 minutes.
- Add in the eggs one at a time, beating each egg until fully incorporated after each addition. Add vanilla and lemon zest. Beat until combined.
- Alternating between the flour mixture, milk, and lemon juice, add each to the butter mixture, beginning and ending with the flour mixture. Beat until just combined, making sure not to overmix.
- Fill the prepared cupcake liners about ¾ full. Bake about 12-15 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- While the cupcakes are cooling, prepare the buttercream.
- To a large mixing bowl, add butter, lemon extract, and milk. Using a hand mixer on medium speed, beat ingredients together until smooth. If desired, add yellow food coloring.
- Add confectioners' sugar into butter mixture and beat on low speed until desired consistency is reached. You may want to add more sugar.
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING
Lemon Cupcakes with Lemon Buttercream Frosting is the only lemon cupcakes recipe you will ever need! Made with fresh lemon juice and tons of flavor, these moist lemon cupcakes are zingy, refreshing and topped with lemon buttercream frosting.
Provided by Heather - A Wicked Whisk
Time 27m
Number Of Ingredients 15
Steps:
- To make your Lemon Cupcakes, preheat oven to 375 degrees F and line 24 cupcake pan cups with paper liners.
- Sift the flour, baking powder and salt together in a bowl. In another bowl, beat the softened butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract, lemon juice and lemon zest.
- Gently mix the flour mixture into the butter mixture, one third at a time, alternating and add the milk. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make your Lemon Buttercream Frosting, in a medium sized mixing bowl, sift the powdered sugar. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Add in a pinch of salt and then the lemon juice and zest.
- Continue to beat on medium speed until the frosting is light and creamy. If frosting is too thin, add a bit more powdered sugar. If it is too thick, add a tablespoon of water or milk to thin it out.
Nutrition Facts : ServingSize 1 cupcake, Calories 296.8 kcal, Carbohydrate 43.3 g, Protein 2.5 g, Fat 13.2 g, SaturatedFat 8 g, Cholesterol 59.1 mg, Sodium 122 mg, Fiber 0.6 g, Sugar 33.3 g, UnsaturatedFat 4.4 g
LEMON CUPCAKES WITH LEMON FROSTING
The best lemon cupcake topped with a sweet lemon frosting.
Provided by AngelaD
Categories Desserts Frostings and Icings Lemon
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
- Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 35.6 g, Cholesterol 60.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 161.4 mg, Sugar 23.5 g
LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Nutrition Facts : ServingSize 1 Serving
LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!
Provided by Kim
Categories Lemon Cupcakes
Time 4h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
- Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
- Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
- Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
- Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
- While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
- Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
- Frost cooled cupcakes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg
More about "lemon cupcakes with lemon buttercream frosting recipes"
EASY LEMON CUPCAKES WITH LEMON BUTTERCREAM
From beyondfrosting.com
Reviews 6Calories 347 per servingCategory Cupcakes
- 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.
LEMON CUPCAKES WITH A LEMON GLAZE AND LEMON …
From reallifeathome.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM - IF YOU GIVE …
From ifyougiveablondeakitchen.com
LEMON CUPCAKES - COOKING CLASSY
From cookingclassy.com
MINI LEMON CUPCAKES WITH LEMON BUTTERCREAM ICING
From deliciouslittlebites.com
BEST LEMON CUPCAKES + LEMON CREAM CHEESE FROSTING
From fivehearthome.com
VEGAN LEMON CUPCAKES (MOIST AND PERFECT) - LOVING IT …
From lovingitvegan.com
LEMON CUPCAKES WITH FRESH BLUEBERRY BUTTERCREAM
From bakerbynature.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM - SEARCHING FOR SPICE
From searchingforspice.com
MOIST LEMON CUPCAKES WITH LEMON CURD | BUTTERNUT BAKERY
From butternutbakeryblog.com
LEMON SHERBET CUPCAKES & BUTTERCREAM FROSTING RECIPE
From southernliving.com
LEMON CUPCAKES WITH LEMON FROSTING - HOUSE OF NASH EATS
From houseofnasheats.com
DOUBLE LEMON CUPCAKES WITH BUTTERCREAM FROSTING - A JOYFULLY …
From joyfullymad.com
LEMON CUPCAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM - RECIPE BOY
From recipeboy.com
LEMON CUPCAKES WITH VANILLA FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON CUPCAKES WITH BUTTERCREAM FROSTING RECIPE | RECIPES.NET
From recipes.net
LEMON CUPCAKES WITH LEMON BUTTERCREAM ICING RECIPE - THE …
From thebellephant.com
LEMON CUPCAKES WITH LEMON CREAM FROSTING - FAVORITE FAMILY …
From favfamilyrecipes.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING
From whitneybond.com
LEMON CUPCAKES RECIPE - HANDLE THE HEAT
From handletheheat.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
LEMON BUTTERCREAM FROSTING - TASTE AND TELL
From tasteandtellblog.com
LEMON CUPCAKES WITH LEMON MASCARPONE FROSTING - URBAN BAKES
From urbanbakes.com
EASY LEMON CUPCAKES WITH BUTTERCREAM - ALPHAFOODIE
From alphafoodie.com
LEMON CUPCAKES
From avize.aussievitamin.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING - HOME. MADE.
From homemadeinterest.com
FLUFFY LEMON CREAM CHEESE FROSTING - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
LEMON BUTTERCREAM FROSTING - THE CHUNKY CHEF
From thechunkychef.com
EASY LEMON CUPCAKES (WITH LEMON BUTTERCREAM FROSTING)
From kathrynskitchenblog.com
BEST LEMON FROSTING FOR CUPCAKES - THERESCIPES.INFO
From therecipes.info
LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON BLUEBERRY CUPCAKES WITH LEMON BUTTERCREAM FROSTING
From 12tomatoes.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING - SHESAVED®
From shesaved.com
LEMON BUTTERCREAM FROSTING RECIPE - SHUGARY SWEETS
From shugarysweets.com
THE BEST LEMON BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM RECIPE | SOUTHERN …
From southernliving.com
LEMON CUPCAKES WITH BUTTERCREAM MERINGUE FROSTING - SUGAR AND …
From sugarandcharm.com
TOP 43 LEMON BUTTER COOKIES WITH ICING-RECIPES
From mcswe.tibet.org
LEMON CUPCAKES WITH LEMON BUTTERCREAM ICING - FOOD FUSION
From foodfusion.com
BEST FROSTING FOR PIPING CUPCAKES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MARY BERRY’S LEMON CUPCAKES (+ LEMON ICING RECIPE)
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #cupcakes #desserts #cakes #taste-mood #4-hours-or-less #from-scratch
You'll also love