Lemon Cupcakes with Lemon Buttercream Frosting combines the most delicious lemon-y cupcakes with decadent buttercream frosting. This recipe uses two large lemons, some cake flour, and then there is butter.
1largeegg white only- whipped, and at room temperature
1/2cupsour cream- room temp is best
1/4cuphalf and half- room temp is best
2teaspoonsvanilla
4Tablespoonsfreshly squeezed lemon juice- from one large lemon, or two small lemons
2teaspoonslemon zest
1 3/4cupcake flour- or use all-purpose flour
1teaspoonbaking soda
1/2teaspoonbaking powder
1/2teaspoonkosher salt
For the buttercream frosting:
3/4cupunsalted butter (1.5 sticks)- at room temperature
3Tablespoonsfreshly squeezed lemon juice
1teaspoonlemon zest
3cupspowdered sugar
Instructions
For the cupcakes:
Preheat oven to 350 degrees. Line a 12 cup muffin pan (plus 3 more) with cupcake liners.
In a large standing mixer, cream together the butter and sugar until well mixed. Then add the whipped egg plus egg white, sour cream, half and half, vanilla, lemon juice, and zest. Mix well.
In a separate bowl, mix together the dry ingredients - the cake flour, baking soda, baking powder, and salt. Add them to the mixer, and mix until just combined.
Spoon the cupcake batter into the prepared muffin tin, filling each liner about 2/3 full. Do not over-fill! Bake for 15 - 17 minutes, or until center is done. Remove to cooling racks.
For the buttercream frosting:
Using a medium bowl and hand mixer, beat the butter until creamy, about one minute. Add fresh lemon juice, zest, and powdered sugar, and mix on high speed for about two more minutes, or until nice and fluffy.
Using a decorating kit, pipe frosting onto cooled cupcakes. Can also just spoon frosting on top.
Notes
Storing/Freezing:
The cupcakes (without frosting) freeze well for up to three months.
Store these in the refrigerator for best results, especially in warmer months. Place on your counter a couple of hours before serving.