Lemon Cupcakes with Fluffy White Buttercream
Serves: 24
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup unsalted butter, room temperature
  • 2 cup white sugar
  • 4 large eggs (I only had extra large eggs on hand so I used 3 + 1 yolk)
  • 1 teaspoon real vanilla extract
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 cup buttermilk (or sub in any milk)
  1. Preheat oven to 375 degrees F and line a 12 cup cupcake pan with paper cups. (you are going to have enough batter for 24 cupcakes so if you have a 24 cup cupcake pan use it)
  2. Sift the dry ingredients - flour, baking powder and salt together in a bowl.
  3. In the bowl of your stand mixer (or with an electric mixer) with the paddle attachment, beat the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, beating each egg until incorporated and scraping down sides of bowl before adding the next. Mix in the vanilla, lemon juice and lemon zest.
  5. Turn the mixer on low and gently incorporate the flour mixture into the butter mixture, ⅓ at a time, alternating and add the milk. Beat until just combined; DO NOT OVER MIX.
  6. Fill the prepared cupcake liners with batter with an ice cream scoop about ¾ full, and bake in the preheated oven for 18 - 20 minutes or until a toothpick inserted in the center comes out clean Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack or you can cheat like I did and put them into the fridge for 15 minutes to cool quickly.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/05/24/lemon-buttermilk-cupcakes-with-whipped-lemon-zest-frosting/