If you’re craving a burst of sunshine in every bite, this Lemon Cupcakes with Lemon Buttercream Frosting Recipe is exactly what you need to brighten your day. Moist, tangy cupcakes paired with a silky, zesty buttercream create the perfect balance of sweet and tart, making these cupcakes an irresistible treat for any occasion. Whether you’re baking for a party, a cozy afternoon tea, or just because, these lemon delights are sure to become a treasured favorite.
Ingredients You’ll Need
To whip up these delightful lemon cupcakes, you only need a handful of simple ingredients. Each one plays a crucial role in delivering that tender crumb, refreshing lemon flavor, and creamy frosting that melts in your mouth.
- Lemon cake mix: The base of our cupcakes, providing a light and fluffy texture with built-in lemon flavor.
- Instant lemon pudding: Adds extra moisture and lemony richness to keep cupcakes tender.
- Sour cream: Gives a subtle tang and buttery softness to the batter.
- Vegetable oil: Keeps the cupcakes moist without weighing them down.
- Eggs: Essential for structure and binding, while enriching the flavor.
- Water: Helps blend the batter perfectly for a smooth consistency.
- Lemon zest: Bursts with fresh citrus oils to intensify the lemon taste.
- Unsalted butter (for frosting): Creamy and smooth, it forms the luscious base of the lemon buttercream.
- Powdered sugar: Sweetens and thickens the frosting to the perfect piping consistency.
- Heavy whipping cream: Adds a silky texture to the buttercream and helps lighten it up.
- Pure vanilla extract: Balances the tartness with warm, sweet undertones.
- Lemon extract: Delivers an extra punch of lemon flavor to the frosting.
How to Make Lemon Cupcakes with Lemon Buttercream Frosting Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350ºF. Line your muffin tins with cupcake liners to prevent sticking and make cleanup a breeze. Having everything ready sets you up for a smooth baking experience.
Step 2: Mix the Batter
In a medium bowl, combine the lemon cake mix, instant lemon pudding, sour cream, eggs, water, lemon zest, and vegetable oil. Using an electric mixer on medium-high speed, blend everything together for about 2 minutes. This ensures a uniform batter full of fluffy, lemon-infused goodness.
Step 3: Portion the Cupcakes
Using a large cookie or ice cream scoop, divide the batter evenly into the lined muffin cups. Filling them about two-thirds full allows room for the cupcakes to rise without overflowing.
Step 4: Bake Until Perfect
Bake the cupcakes for 18 to 20 minutes. To check for doneness, insert a toothpick in the center; if it comes out clean, they’re ready! Let them cool completely on a wire rack before adding the frosting, to avoid melting the buttercream.
Step 5: Make the Lemon Buttercream Frosting
Beat unsalted butter in the bowl of a stand mixer until light and fluffy—this is the secret to that creamy texture everyone loves. Gradually add powdered sugar, heavy whipping cream, lemon extract, vanilla extract, and lemon zest. Mix on medium speed until the frosting becomes airy and smooth.
Step 6: Frost Those Cupcakes
Spread the buttercream over the cooled cupcakes with a spatula for a rustic look or use a piping bag for beautifully swirled tops. Either way, the bright lemon flavor in the frosting complements the tender cupcake so perfectly.
How to Serve Lemon Cupcakes with Lemon Buttercream Frosting Recipe
Garnishes
Garnishing is where you can let your creativity shine. Sprinkle extra lemon zest, tiny edible flowers, or a few candied lemon slices on top to add a decorative and flavorful touch. The garnishes make the cupcakes even more inviting.
Side Dishes
These lemon cupcakes pair wonderfully with light and refreshing sides. Consider serving alongside fresh berries, a delicate green salad with a citrus vinaigrette, or even a tall glass of iced tea to keep the bright vibe on point.
Creative Ways to Present
Presentation really elevates your Lemon Cupcakes with Lemon Buttercream Frosting Recipe. Try stacking cupcakes on a tiered platter for a special event or presenting them in decorated cupcake boxes for gifting. Adding colorful cupcake liners or themed toppers makes them irresistible eye candy.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping them in the fridge will help maintain freshness. Let refrigerated cupcakes come to room temperature before enjoying to restore their softness.
Freezing
You can freeze unfrosted cupcakes for up to three months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw completely before adding the lemon buttercream frosting for the best texture.
Reheating
If you prefer your cupcakes just a tad warm, microwave for 10 seconds on a low setting. This softens the crumb slightly without melting the frosting. For a fresh-baked feel, let cupcakes sit at room temperature after reheating.
FAQs
Can I make the lemon cupcakes gluten-free?
Yes! Swap the lemon cake mix for a gluten-free lemon cake mix and ensure your pudding mix and other ingredients are gluten-free too. The texture might vary slightly but will still be delicious.
Is there a substitute for instant lemon pudding?
If you don’t have instant lemon pudding, you can omit it but add an extra tablespoon of flour to maintain structure. The pudding adds moisture and flavor, so the cupcakes may be less rich without it.
Can I use fresh lemon juice instead of lemon extract?
Fresh lemon juice adds great flavor but because it contains liquid, it can affect frosting consistency. Use lemon zest in tandem if you prefer fresh juice, and reduce the heavy cream slightly when mixing the buttercream.
How long does the frosting stay fresh?
The lemon buttercream frosting stays fresh for about three days when refrigerated in an airtight container. Bring it to room temperature and re-whip lightly before using if it becomes firm.
Can I double the recipe for a larger batch?
Absolutely! This Lemon Cupcakes with Lemon Buttercream Frosting Recipe scales up beautifully. Just double all ingredients and bake in multiple batches or larger pans accordingly, adjusting bake times if necessary.
Final Thoughts
If you want to fill your kitchen with the uplifting scent of fresh lemons and create a delicious treat that everyone will adore, don’t hesitate to try this Lemon Cupcakes with Lemon Buttercream Frosting Recipe. It’s easy to make, wonderfully flavorful, and perfect for brightening any moment. Trust me, once you taste these cupcakes, they’ll become your go-to for celebrations and sweet cravings alike!
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Lemon Cupcakes with Lemon Buttercream Frosting Recipe
- Total Time: 33 minutes
- Yield: 24 servings 1x
Description
These Lemon Cupcakes are a delightful treat featuring a moist lemon-infused cake base combined with a creamy, tangy lemon buttercream frosting. Perfectly balanced with zesty lemon flavors and a smooth texture, these cupcakes are great for any occasion, from casual get-togethers to special celebrations.
Ingredients
Cake Batter
- 1 box lemon cake mix
- 1 (3.4-oz) package instant lemon pudding
- 1 cup sour cream
- 4 large eggs
- ¾ cup water
- ¾ cup vegetable oil
- 2 tsp lemon zest
Lemon Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 6 cups powdered sugar
- ½ cup heavy whipping cream
- ½ tsp pure vanilla extract
- 1½ tsp lemon extract
- 2 tsp lemon zest
Instructions
- Prepare Oven and Liners: Preheat your oven to 350ºF (175ºC). Place cupcake liners into your muffin tins to ensure easy removal of cupcakes after baking.
- Mix Batter: In a medium bowl, combine the lemon cake mix, instant lemon pudding, sour cream, eggs, water, lemon zest, and vegetable oil. Use an electric mixer on medium-high speed to mix all the ingredients thoroughly for 2 minutes until the batter is smooth and well combined.
- Fill Cupcake Liners: Using a large cookie or ice cream scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising during baking.
- Bake Cupcakes: Place the filled muffin tins in the oven and bake for 18 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack before frosting.
- Make Buttercream Frosting: In the bowl of a stand mixer, beat the unsalted butter until it becomes light and fluffy. Gradually add the powdered sugar, heavy whipping cream, lemon extract, vanilla extract, and lemon zest while mixing on medium speed. Continue mixing until the frosting is light, creamy, and fluffy.
- Frost Cupcakes: Once the cupcakes are fully cooled, spread the lemon buttercream frosting on top using a spatula or pipe the frosting with a piping bag for a decorative finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Lemon zest adds fresh citrus flavor—use fresh lemons for best results.
- To enhance the lemon flavor, you can add a little lemon juice to the batter or frosting, but balance the liquid content carefully to keep the texture.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute sour cream and butter with suitable alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
