Mini Lemon Cupcakes with Perfect Silky Buttercream
Lemon cupcakes were first made in the late 18th century and gained popularity due to their refreshing flavor.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Mini Lemon Cupcakes with Perfect Silky Buttercream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
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Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and continue beating until light and fluffy.
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Stir in the vanilla extract and heavy cream until smooth.
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If desired, add a drop of yellow food coloring and mix until evenly distributed.
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Once the cupcakes are completely cool, frost them with the buttercream using a piping bag or a knife.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 36g12%
- Sugars 26g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
