Lemon Cupcakes with Lemon Buttercream Frosting
Makes 12 Cupcakes
Ingredients
Cupcakes
· 1 cup all purpose flour
· ½ cup cake flour
· 1 ½ teaspoon baking powder
· ¼ teaspoon salt
· ½ cup butter at room temperature
· 1 cup sugar
· 2 eggs
· 6 ounces lemon yogurt or buttermilk
· 2 tablespoons lemon zest
· 2 tablespoons fresh squeezed lemon juice
Lemon Buttercream Frosting
· ½ cup unsalted butter
· 1 ½ cup confectioners sugar
· 2 tablespoons lemon juice
· 2 tablespoons whole milk, half and half, or cream
Directions
Cupcakes
1. Heat over to 350 degrees. Line a muffin tin with liners.
2. Whisk together dry ingredients and set aside.
3. In the bowl of an electric mixer cream butter until light and fluffy, about two minutes. Slowly add the sugar and continue to mix for another three minutes.
4. On slow mixing speed, add the flour mixture in two additions alternating with yogurt (or buttermilk). Mix just until incorporated.
5. Fill cups approximately 2/3 full and bake until a knife or toothpick comes out clean (about 15 minutes). Transfer to racks to cool before frosting.
Frosting
1. Using the paddle attachment of an electric mixer on medium-high speed, beat butter until light and fluffy, approximately three minutes. Slowly add the confectioners sugar in several additions. Add lemon juice and milk and beat from another two minutes.
2. Frost cupcakes.
Makes 12 Cupcakes
Ingredients
Cupcakes
· 1 cup all purpose flour
· ½ cup cake flour
· 1 ½ teaspoon baking powder
· ¼ teaspoon salt
· ½ cup butter at room temperature
· 1 cup sugar
· 2 eggs
· 6 ounces lemon yogurt or buttermilk
· 2 tablespoons lemon zest
· 2 tablespoons fresh squeezed lemon juice
Lemon Buttercream Frosting
· ½ cup unsalted butter
· 1 ½ cup confectioners sugar
· 2 tablespoons lemon juice
· 2 tablespoons whole milk, half and half, or cream
Directions
Cupcakes
1. Heat over to 350 degrees. Line a muffin tin with liners.
2. Whisk together dry ingredients and set aside.
3. In the bowl of an electric mixer cream butter until light and fluffy, about two minutes. Slowly add the sugar and continue to mix for another three minutes.
4. On slow mixing speed, add the flour mixture in two additions alternating with yogurt (or buttermilk). Mix just until incorporated.
5. Fill cups approximately 2/3 full and bake until a knife or toothpick comes out clean (about 15 minutes). Transfer to racks to cool before frosting.
Frosting
1. Using the paddle attachment of an electric mixer on medium-high speed, beat butter until light and fluffy, approximately three minutes. Slowly add the confectioners sugar in several additions. Add lemon juice and milk and beat from another two minutes.
2. Frost cupcakes.
