Lemon Cupcakes with Lemon Buttercream

Serves: 12 cupcakes

Prep Time: 30 minutes

Bake Time: 15-20 minutes

Total Time: 1 hour

If you like lemon and you like dessert, these cupcakes are for you! They are super light, and have the perfect balance between sweet and tangy.

Ingredients:

Lemon Cupcakes:

  • 1 1/3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup granulated sugar

  • 1 tablespoon lemon zest

  • 1/2 cup unsalted butter, softened to room temperature

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 90ml milk

  • 30ml lemon juice

Lemon Buttercream:

  • 1/2 cup unsalted butter, softened to room temperature

  • 1 1/2 powdered sugar, sifted (more if needed)

  • 1 tablespoon milk

  • 1 tablespoon lemon juice

  • 2 teaspoons lemon zest

Method:

  1. Preheat oven to 170°C fan-forced. Line a muffin tin with cupcake liners and set aside.

  2. In a medium bowl, sift together flour, baking powder, and salt. In a separate bowl, mix together sugar and lemon zest until combined.

  3. Using a hand-held beater or stand mixer, beat together butter and lemon-sugar mixture on medium speed until light and fluffy, for about 2-3 minutes. With a spatula, scrape down the sides and bottom of the bowl. On medium speed, beat in eggs, one at a time, beating well after each egg. Add vanilla extract and beat until combined. Add half of the dry ingredients and beat on low until just combined. Add milk and lemon juice and beat until combined. Add the rest of the dry ingredients and beat slowly until just combined. Don’t overmix – the less you mix, the lighter the cupcakes will be.

  4. Pour the batter evenly into the cupcake liners, filling them about 3/4 full. Bake for 15-20 minutes, until a toothpick inserted into the centre comes out clean or with just a few crumbs. Allow cupcakes to cool in pan for 10 minutes, then remove cupcakes from pan and place onto a wire rack to completely cool.

  5. Using a hand-held beater or stand mixer, beat butter on medium speed until smooth, creamy for about 2 minutes. Add 3/4 cup powdered sugar and beat well until smooth. Add milk, lemon juice, and lemon zest and beat until combined and smooth. Add another 3/4 cup sugar and beat until completely smooth and fluffy. Beat in more sugar as needed, until you’ve reached desired consistency, and is thick enough to pipe.

  6. Frost cupcakes once completely cooled and decorate with your Sage & Sun Co. Dried Lemon slices!