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Lemon Buttermilk Cupcakes

Lemon Buttermilk Cupcakes

Tender lemon buttermilk cupcakes with bright citrus flavor and a smooth lemon buttercream frosting
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12

INGREDIENTS

Lemon Buttermilk Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 1/4 cup fresh lemon juice
  • 3/4 cup buttermilk room temperature.

Lemon Buttercream Frosting

  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 to 2 tbsp heavy cream or milk as needed.

Optional Garnish

  • extra lemon zest
  • thin lemon slices.

INSTRUCTIONS

Bake Cupcakes

  • heat oven to 350 F and line a 12-cup muffin pan with liners
  • whisk flour baking powder baking soda and salt
  • beat butter and sugar until light and fluffy then beat in eggs one at a time followed by vanilla and lemon zest
  • mix in lemon juice then alternate adding dry ingredients and buttermilk mixing just until combined
  • divide batter evenly into liners filling about two thirds full
  • bake until tops spring back and a toothpick comes out clean then cool 5 minutes in pan and cool completely on a rack.

Make Frosting

  • beat butter until smooth then gradually beat in powdered sugar
  • add lemon juice zest vanilla and salt and beat until fluffy
  • adjust texture with cream or milk and adjust sweetness or tang with more powdered sugar or lemon juice as needed.

Assemble

  • pipe or spread frosting onto fully cooled cupcakes and garnish if desired.

Notes

1. Use room-temperature butter eggs and buttermilk for best texture 2. avoid overmixing after adding flour to keep cupcakes tender 3. substitute plain kefir or milk plus 1 tbsp lemon juice for buttermilk 4. for extra lemon flavor brush cooled cupcakes with a light lemon syrup before frosting 5. store airtight at room temperature up to 1 day or refrigerate up to 4 days and bring to room temperature before serving

Nutrition

Calories: 360kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g