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Spring Lemon Cupcakes

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Cook Time: 12 min

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Credit: Michelle Le @dietandfries

Ingredients

Cupcakes

  • 1 2/3 C. all-purpose flour
  • 1 C. granulated sugar
  • 2 Tbsp. lemon zest
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 3/4 C. unsalted butter
  • 2 eggs
  • 1/2 C. sour cream
  • 1/4 C. whole milk
  • 1/4 C. lemon juice

Buttercream

  • 1 C. butter
  • 4 1/2 C. powdered sugar
  • 1/4 tsp. salt
  • 1/4 C. lemon juice
  • 2 Tbsp. lemon zest

Directions

  1. Preheat oven at 375°F. While the oven is preheating, add sugar and lemon zest to a food processor & pulse until the sugar turns into a light yellow color & the zest has been broken up.
  2. In a medium bowl add sour cream, melted butter, eggs, milk sugar, lemon juice. Whisk together then set aside.
  3. In a large bowl, sift the flour, salt, baking soda and baking powder whisk all together.
  4. Pour the wet mixture into the dry mix.
  5. Add cupcake papers to your baking muffin pan, I used a tablespoon (its about 3/4 way up). Bake at 375°F for 5 min then reduce temperature to 350°F and bake for 12 minutes.
  6. While the cupcakes are baking, lets start our buttercream . You’ll need to add butter, salt and zest to a bowl. Use a paddle attachment and rough it up a bit so the zest can release the oil inside.
  7. Sift in the powdered sugar in a few batches. Drizzle lemon juice while mixing on low then increase the speed to medium. Beat until smooth. Scrape down and then beat again.
  8. Let the cupcakes cool down. Once its cool you can start decorating. Start piping a circle of buttercream on top. Then top with lemon zest.

Spring Lemon Cupcakes

IMG_0605

Cook Time: 12 min

Ingredients

Cupcakes

  • 1 2/3 C. all-purpose flour
  • 1 C. granulated sugar
  • 2 Tbsp. lemon zest
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 3/4 C. unsalted butter
  • 2 eggs
  • 1/2 C. sour cream
  • 1/4 C. whole milk
  • 1/4 C. lemon juice

Buttercream

  • 1 C. butter
  • 4 1/2 C. powdered sugar
  • 1/4 tsp. salt
  • 1/4 C. lemon juice
  • 2 Tbsp. lemon zest

Directions

  1. Preheat oven at 375°F. While the oven is preheating, add sugar and lemon zest to a food processor & pulse until the sugar turns into a light yellow color & the zest has been broken up.
  2. In a medium bowl add sour cream, melted butter, eggs, milk sugar, lemon juice. Whisk together then set aside.
  3. In a large bowl, sift the flour, salt, baking soda and baking powder whisk all together.
  4. Pour the wet mixture into the dry mix.
  5. Add cupcake papers to your baking muffin pan, I used a tablespoon (its about 3/4 way up). Bake at 375°F for 5 min then reduce temperature to 350°F and bake for 12 minutes.
  6. While the cupcakes are baking, lets start our buttercream . You’ll need to add butter, salt and zest to a bowl. Use a paddle attachment and rough it up a bit so the zest can release the oil inside.
  7. Sift in the powdered sugar in a few batches. Drizzle lemon juice while mixing on low then increase the speed to medium. Beat until smooth. Scrape down and then beat again.
  8. Let the cupcakes cool down. Once its cool you can start decorating. Start piping a circle of buttercream on top. Then top with lemon zest.

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