Lemon Cupcakes with Lemon Buttercream Frosting

A half eaten lemon cupcake with buttercream.

Lemon Cupcakes with Lemon Buttercream Frosting

Lemon cupcakes are the ultimate sweet, soft and fluffy treat! Topped with a luscious and zesty lemon buttercream frosting... these moist cupcakes will be ready to eat in less than 40 minutes!

5 from 5 votes

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Course: sweet

Cuisine: cakes

Prep Time: 20

Cook Time: 18

Total Time: 38

Servings: serves

Calories: 361kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

For the cupcakes

225 g (1½ cups) plain flour
1 tsp baking powder
¼ tsp sea salt
115 g unsalted butter room temperature
220 g (1 cup) caster sugar
3 eggs room temperature
125 g (½ cup) milk room temperature
1 tsp vanilla extract or essence
3 tbsp lemon juice
1 tbsp lemon zest finely grated

For the lemon buttercream frosting

230 g butter unsalted, room temperature
540 g (4 ½ cups) pure icing sugar
2 tbsp lemon juice or milk
2 tbsp cream thickened or heavy
1 tbsp lemon zest finely grated
pinch of salt

Instructions

Conventional Method

Preheat oven to 170 degrees celcius (fan-forced). Line a muffin tray with cupcake liners.
Sift the plain flour and baking powder into a bowl. Add the sea salt and set aside.
Using a stand mixer or handheld beaters, cream the butter and sugar together on low until combined. Increase speed to high and beat until light and fluffy.
Add the eggs one at a time, with the beaters turning on low speed. Mix until just combined.
Add in the milk, vanilla extract, lemon juice and lemon zest. Mix for 30 seconds on low speed.
With the beaters still on, slowly add the dry ingredients and mix until just combined.
Divide batter evenly among the cupcake liners in the muffin tray.
Bake in the preheated oven for 18-20 minutes or until the top springs back when lightly touched (don't overcook).
Leave the cupcakes in the muffin tray for 5 minutes and then transfer to a wire rack to cool completely.
To make the frosting, place the butter into a large bowl and beat until light and creamy (about 2 minutes).
Slowly add in the icing sugar, lemon juice, cream, lemon zest and salt while continuing to beat the frosting. Beat for a further 3 minutes.
Pipe or spread the frosting onto the top of the cupcakes.

Thermomix Method

Preheat oven to 170 degrees celcius (fan-forced). Line a muffin tray with cupcake liners.
Place the caster sugar and butter into the TM bowl. Mix for 30 seconds on Speed 5. Reduce to Speed 1 and add the eggs one at a time.
Increase to Speed 5 and mix for 30 seconds. Add the vanilla essence, lemon zest, lemon juice and milk and mix for 10 seconds on Speed 5.
Add the plain flour, baking powder and salt. Mix for 5 seconds on Speed 4 then scrape down the sides of the bowl and repeat. (The mixture should be just combined).
Divide batter evenly among the cupcake liners in the muffin tray.
Bake in the preheated oven for 18-20 minutes or until the top springs back when lightly touched (don't overcook).
Leave the cupcakes in the muffin tray for 5 minutes and then transfer to a wire rack to cool completely.
To make the frosting, place all ingredients into the TM bowl. Mix for 20 seconds on Speed 4.
Scrape down the sides of the bowl and mix for a further 10 seconds on Speed 4.
Pipe or spread the frosting onto the top of the cupcakes.

Notes

RECIPE NOTES & TIPS

Be sure to use room temperature ingredients
These cupcakes are best eaten on the day they are made but will also keep in an airtight container at room temperature for 2-3 days.
You can freeze leftover cupcakes without the frosting for up to 3 months. Thaw overnight in the fridge and then bring to room temperature before frosting.
The best way to measure flour is by weight rather than volume. However, you can use the scoop and level method if you don't have a kitchen scale.

Nutrition