Lemon Cupcakes with Lemon Buttercream Frosting
Try this Lemon Cupcakes with Lemon Buttercream Frosting recipe
Try this Lemon Cupcakes with Lemon Buttercream Frosting recipe
- 1 large egg
- 1/2 cup unsalted butter softened
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/8 tsp baking soda
- 2 large egg whites
- 1 tbsp fresh lemon juice
- 2 1/2 cups powdered sugar
- 1 tbsp sugar
- 3/4 cup cake flour
- 3/4 cup + 2 tbsp granulated sugar
- 1 tbsp lemon zest (zest of 2 medium lemons)
- 1/4 cup + 3 tbsp buttermilk
- 1 1/2 tbsp fresh lemon juice
- simple syrup
- 3/4 cup butter nearly at room temperature (i used 1/2 cup
- 1 1/2 tsp fresh lemon zest
- 1 tbsp heavy cream
- 1/4 tsp lemon extract
- lemon slices or lemon drop candies and mint leaves
- Carbohydrate 38.0681235565846 g
- Cholesterol 44.1835243225731 mg
- Fat 10.654542298239 g
- Fiber 0.773961825202628 g
- Protein 4.72181336866739 g
- Saturated Fat 6.4389827888355 g
- Serving Size 1 1 cupcake (83g)
- Sodium 427.903351397214 mg
- Sugar 37.294161731382 g
- Trans Fat 0.875123965762723 g
- Calories 268 calories
Step-by-step
- Preheat oven to 350 degrees.
- Sift all-purpose flour and cake flour into a mixing bowl.
- Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
- In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lemon zest until finely ground, about 1 minute.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy.
- Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
- In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lemon juice.
- Add 1/3 of the flour mixture to the butter/egg mixture, then mix just until combined.
- Then add 1/2 of the buttermilk mixture to the butter/egg mixture and mix just until combined.
- Repeat process with flour and buttermilk mixture once more then finish by mixing in last 1/3 of the flour mixture.
- Scrape down sides and bottom of bowl.
- Divide batter among 12 paper lined muffin cups.
- Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes.
- Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly.
- Meanwhile prepare simple syrup.
- In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved.
- Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake).
- Allow cupcakes to cool completely.
- For the Lemon Buttercream Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with lemon zest on medium-high speed until very pale and fluffy.
- Mix in 1 cup powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract.
- Add remaining 1 1/2 cups powdered sugar, then whip mixture until very fluffy, about 4 - 5 minutes longer.
- Pipe or spread frosting over cupcakes.
- Decorate with lemon slices or lemon drop candies and mint leaves if desired.
- Store in an airtight container.
Standard yellow cupcakes rely heavily on vanilla extract for their aromatic profile, whereas true citrus cakes demand a direct integration of fruit oils into the lipid structure of the batter. Processing granulated sugar with fresh lemon zest ruptures the citrus glands, releasing essential oils that bond with sucrose molecules before contacting the dairy fats. Brushing warm baked cakes with a concentrated citrus syrup locks in internal moisture while reinforcing tart acidity.
Achieving Structural Stability
Citrus juice contains high amounts of citric acid, which can destabilize dairy emulsions if introduced too quickly. Alternate dry flour additions with wet buttermilk mixtures carefully, ensuring each incorporation stage completes before proceeding. When whipping the final buttercream frosting on medium-high speed for four to five minutes, aerate the butter until it reaches a nearly white hue to guarantee pipeable consistency.
- Ensure butter is nearly at room temperature (about 65 degrees Fahrenheit) before creaming with lemon zest.
- Whisk dry ingredients for exactly 20 seconds to evenly distribute the 1/4 teaspoon of salt and leavening agents.
- Store frosted items in an airtight container to prevent the crumb structure from drying out prematurely.
