Lemon Cupcakes
How to make Lemon Cupcake with lemon buttercream frosting
Deliciously moist, light and fluffy lemon cupcakes. Topped with stabilized lemon buttercream made of butter, lemon zest, lemon juice, icing sugar, semi-sweet white chocolate, heavy cream, and pure vanilla extract. Not too sweet lemon buttercream frosting with a perfect balance of sweetness and tangy taste of lemon.
For full written/printable recipe
Yield:12 cupcakes
Cupcake ingredients
1-1/4 cup cake flour 163 g
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter melted
1/4 cup vegetable oil
1/3 cup whole milk
2 tbsp lemon zest
2 tbsp lemon juice
2 eggs room temperature separated
3/4 cup granulated sugar divided
1 tsp pure vanilla extract
Lemon Syrup
2 tbsp sugar
1 tbsp lemon juice
Buttercream Frosting Ingredients
1 cup butter 226g
2 1/2 cups icing sugar or to taste (sifted) 300 g
2 tbsp lemon juice
2 tbsp lemon zest
50 g white chocolate
1 tbsp heavy cream
1 tsp pure vanilla extract
Yellow Icing colour optional
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How To Make Lemon Cupcakes
These Lemon Cupcakes are soft, fluffy, and so refreshing!
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Naturally flavored (no pudding mixes or lemon extract), the lemon flavor comes through bright and clear in these sweet cupcakes! We’re topping them off today with a lemon cream cheese frosting!
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Lemon Cupcakes
1/4 cup unsalted butter softened (56g)
1/4 cup canola oil¹ 60ml
3/4 cup granulated sugar 150g
2 Tablespoons lemon zest
2 large eggs lightly beaten, room temperature preferred
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour 185g may substitute cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk 118ml
2 Tablespoons fresh lemon juice
Lemon Cream Cheese Frosting
1/2 cup unsalted butter softened (113g)
8 oz cream cheese softened (brick-style, not spreadable) (226g)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract optional
1/4 teaspoon salt
1 Tablespoon lemon juice
2 teaspoons lemon zest
4 cups powdered sugar 500g
Instructions
00:00 Introduction
LEMON CUPCAKES
00:16 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
00:21 Place butter in a large bowl (or in the bowl of a stand mixer) and use an electric mixer (or stand mixer) to beat until creamy.
00:35 Scrape down the sides of the bowl and add oil, sugar, and lemon zest and beat again until creamy and thoroughly combined.
01:21 Add eggs and vanilla extract and stir well until completely combined.
01:48 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
01:58 In a large measuring cup, briefly stir together buttermilk and lemon juice.
02:15 Using a spoon or spatula, gradually stir about a third of the flour mixture into wet ingredients until just-combined (don’t use an electric mixer here or you’ll be more likely to over-mix the batter, resulting in dense/dry cupcakes). Add about half of the buttermilk mixture into the batter and stir until just combined. Repeat adding flour and buttermilk in this way until ingredients are completely combined, but don’t mix more than you need to. Be sure to scrape the sides and bottom of the bowl so all ingredients are combined.
03:10 Evenly divide batter into prepared cupcake tin, filling each liner 2/3 of the way full. Transfer to 350F/175C oven and bake for 17-18 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before topping with lemon cream cheese frosting.
LEMON CREAM CHEESE FROSTING
04:03 Combine butter and cream cheese in a large bowl and use an electric mixer (or stand mixer) to beat until well-combined.
04:25 Add lemon zest, vanilla extract, lemon extract (if using), salt, and lemon juice and beat well.
04:56 Gradually, with mixer on low speed, add powdered sugar until completely combined. Scrape sides and bottom of bowl to make sure ingredients are well incorporated.
05:34 Once cupcakes have cooled, spread or pipe² lemon cream cheese frosting over cupcakes. Enjoy!
¹Vegetable oil may be substituted for canola oil
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*IMPROVED* Lemon Cupcakes with Lemon Curd Filling
Everything about these cupcakes is lemon, from the lemon zest infused sponge, to the sweet lemon flavoured buttercream and of course the gooey lemon curd centre.
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Make assorted Cupcakes USING 1 RECIPE! ????
Assorted cupcakes using one Easy Cupcake Recipe
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Printable Recipe:
Easy Cupcakes Recipe ( base batter):
115g (1 stick) softened Butter
2 tbsp (30g) veg Oil
2 tsp Vanilla extract
3/4 cup(150g) Sugar
3 Eggs
1 1/2 cups (210g) all purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup (180g) Milk
1 1/2 tsp Lemon Juice
1 3/4 tbsp unsweetened Cocoa Powder (12g)
1 tbsp Milk (15g)
1 tsp Cocoa
Red Food Coloring
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Frosting Recipe:
115g Softed Butter
450-500g Cold Cream Cheese
2 cups (250g) Powdered Sugar
2 tsp Vanilla
Make any cookie with this recipe:
Make any bagel flavor with this recipe:
Chapters:
00:00 intro
00:28 Make the cupcake recipe
01:22 Make the lemon cupcakes
02:00 Make vanilla and oreo cupcakes
02:40 Make the chocolate cupcakes
03:13 Make the red velvet cupcakes
03:35 Bake the cupcakes
04:30 Make the frosting
06:08 Assemble the cupcakes
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.