Recipe
Lemon Cupcakes with Vanilla Buttercream
Easy, fluffy, and tangy lemon cupcakes topped with a velvety vanilla buttercream. The perfect balance of sweet and tart!
Time: 1 hour 
Difficulty: Moderate
Yield: 18 cupcakesUdstyr
- Muffin pan
- Cupcake liners
- Wilton 1M or 2D piping tip
- Piping bags
Ingredients
Lemon Cupcakes:
- 200 g butter (softened)
- 200 g sugar
- 2 eggs
- 200 g flour
- 1 tsp baking powder
- 2 lemons (zest, finely grated)
- 4 tbsp lemon juice
Vanilla Buttercream:
- 1 batch of my vanilla buttercream
Instructions
Lemon Cupcakes:
- Beat the butter with a stand mixer or hand mixer until light and airy. Add the sugar and eggs, and beat until well combined.200 g butter, 200 g sugar, 2 eggs
- Add the flour, baking powder, lemon zest, and lemon juice. Mix until the batter comes together, but avoid overmixing.200 g flour, 1 tsp baking powder, 2 lemons, 4 tbsp lemon juice
- Divide the batter evenly into cupcake liners, filling each about 3/4 full.
- Bake the lemon cupcakes at 180 °C (356 °F) for 15-18 minutes. Allow them to cool completely on a wire rack.
Vanilla Buttercream:
- Prepare the buttercream according to the recipe instructions.1 batch of my vanilla buttercream
- Transfer the buttercream to a piping bag fitted with a nozzle and pipe onto the cooled lemon cupcakes.