Lemon Cupcake Recipe | How To Make Lemon Cupcakes | Sweet Tooth Cupcakes

Need a easy lemon cupcake recipe? Then look no further! Here is my perfect, made from scratch lemon cupcake and lemon buttercream frosting recipe! You’ll be puckering up in no time!

Don’t forget that I post new weekly videos on Sundays, Tuesdays and Fridays! Be the first to watch by SUBSCRIBING!

Follow Me Here:
Instagram: https://www.instagram.com/mysweettoothcupcakes/
Pinterest: https://www.pinterest.com/mysweettoothcupcakes/

Let me know if you have a great idea for a cupcake! Add a comment or send me an email mysweettoothcupcakes@gmail.com

Recipe (Yields 12 cupcakes)

For Cupcakes
1 1/2 cups all purpose flour
1 tbsp grated lemon zest
1 1/2 tsp powdered sugar
1/4 tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 tsp lemon extract
1/2 cup milk (I like to use coconut milk)

For Frosting:
1 stick unsalted butter, room temperature
3 cups powdered sugar
1 tsp lemon extract
1 tbsp heavy whipping cream

1. Preheat oven to 350 degrees.
2. Insert liners into cupcake tray, set aside
3. In a medium bowl, whisk together the flour, lemon zest, baking powder and salt. Set aside.
4. In a large bowl, beat the butter and sugar together for 3 minutes. Beat in the eggs (one at a time), then the lemon extract. Scrape down the sides as needed.
5. Add half the flour mixture, mix and and half the milk, mix. Repeat.
6. Divide the batter evenly among the cupcake liners, filling 2/3 full. I like to use an ice cream scoop for consistency.
7. Bake for 18-20 minutes or until tooth pick inserted comes out clean.
8. Allow to cool completely.

Frosting Directions:
1. In a mixing bowl beat the butter for 5 minutes until it’s smooth and creamy.
2. Add two cups of the powdered sugar, mix well.
3. Add the vanilla extract and heavy whipping cream. Mix
4. Add another cup of powdered sugar, and mix for 30 seconds.

If the frosting is too thick add more cream, and too thin add more sugar.

Decorating the cupcakes:
1. Core out the center of the cupcakes using bottom of large piping tip or corer.
2. Fil cupcake with lemon zest, home made or store bought.
3. Replace top of cupcake and frost.
4. Sprinkle with fresh lemon zest.
5. Enjoy

Thingamajig by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/