Description
Light and fluffy lemon vanilla cupcakes with tangy lemon vanilla buttercream. Perfect for any occasion!
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 2 large egg whites
- 1 tablespoon lemon zest (from about 2 large lemons)
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1/4 cup (60ml) heavy cream
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon vanilla extract
- Pinch of salt
- Lemon slices, thinly sliced
- Sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
- Beat in the eggs one at a time, followed by the egg whites. Make sure each egg is fully incorporated before adding the next.
- Stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix.
- Fill each cupcake liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or the bowl of a stand mixer), beat the softened butter until smooth and creamy (2-3 minutes on medium speed).
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined.
- Add the heavy cream, lemon juice, and vanilla extract. Beat on medium speed until light and fluffy.
- Add a pinch of salt to balance the sweetness.
- If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency. If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
- Once the cupcakes are completely cool, frost them with the lemon vanilla buttercream frosting.
- Garnish the cupcakes with thinly sliced lemon slices and/or sprinkles, if desired.
- Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If storing in the refrigerator, let the cupcakes come to room temperature before serving for the best flavor and texture.
Notes
- Be careful not to overmix the cupcake batter, as this can result in tough cupcakes.
- Make sure the cupcakes are completely cool before frosting them, or the frosting will melt.
- Sifting the powdered sugar helps to prevent lumps in the frosting.
- Adjust the consistency of the frosting by adding more heavy cream or powdered sugar as needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes