Luscious Lemon Cupcakes

AWARD WINNING LEMON FROSTING

CUPCAKES

• • 1/2 cup unsalted butter (room temp)

• • 3/4 cup sugar

• • 2 large eggs (room temp)

• • 1 tablespoon lemon zest

• • 1 teaspoon vanilla extract

• • 1/4 cup fresh lemon juice

• • 1/4 cup whole milk

• • 1-1/2 cups flour

• • 1 and 1/2 teaspoons baking powder

• • 1/4 teaspoon salt

• (some of the butter cream frosting below to stuff the cupcakes with)

FROSTING

• • 1 cup unsalted butter (room temp)

• • 1/8 teaspoon salt

• • 3-1/2 cups confectioners’ sugar

• • 1 tablespoon lemon zest

• 3-4 tablespoons fresh lemon juice 
  

TIP: Lemons produce more juice when they are a room temperature and are rolled on the countertop first before juicing.

Make the cupcakes

• • Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners; set aside.

• • In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the lemon zest and vanilla.

• • In a small measuring cup with a pour spout, stir together the lemon juice and milk. Set aside.

• • Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk mixture, beating well after each addition.

• • Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs.

• • Cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

• Cut the centers out of the of each cupcake and fill the cavity with 1 tablespoon of lemon buttercream frosting.
• Frost with lemon butter cream frosting.

FROSTING:

• • In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth.

• • Add the salt and continue to beat until incorporated. Add 1 cup of the confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened.

• • Beat in the lemon zest. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened.

• Add the 2-3 tablespoons of lemon juice depending on how creamy you want the frosting to be. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.