lemon Cupcakes With Whipped Lemon Cream Cheese Buttercream
Lemon cupcakes are a classic dessert that is perfect for any occasion. They are light, fluffy, and bursting with lemon flavor. The whipped lemon cream cheese frosting is the perfect complement to the cupcakes, and it adds a touch of tanginess that really makes the flavors pop.
This recipe is easy to follow and produces delicious results. The cupcakes are moist and flavorful, and the frosting is smooth and creamy. These cupcakes are sure to be a hit with everyone who tries them.
Why you should try this recipe
There are many reasons why you should try this recipe for lemon cupcakes with whipped lemon cream cheese frosting. Here are just a few:
They are delicious! The cupcakes are moist and flavorful, and the frosting is smooth and creamy. The combination of lemon and cream cheese is simply irresistible.
They are easy to make. The recipe is simple to follow and produces great results. Even if you are a beginner baker, you can make these cupcakes with ease.
They are versatile. You can serve these cupcakes for any occasion, from a casual brunch to a formal dinner party. They are also great for potlucks and other gatherings.
They are beautiful. The cupcakes are light and airy, and the frosting is smooth and creamy. They are sure to impress your guests.
What you need (printable recipe at the bottom of the page)
Ingredients
For the cupcakes:
2 1/2 cups all-purpose flour
1/2 cup cornstarch
2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sour cream
2 tablespoons milk
2 tablespoons freshly-squeezed lemon juice
4 eggs
1 1/2 teaspoons pure vanilla extract
1 tablespoon lemon zest
For the frosting:
2 sticks (1 cup) unsalted butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon lemon zest
Instructions
To make the cupcakes:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
In a separate bowl, cream together the butter and sour cream until light and fluffy. Beat in the milk, lemon juice, eggs, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the lemon zest.
Fill the prepared muffin tins 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
To make the frosting:
In a large bowl, cream together the butter and cream cheese until light and fluffy.
Gradually beat in the powdered sugar until smooth.
Stir in the lemon juice, vanilla extract, and lemon zest.
Frost the cupcakes and enjoy!
Printable Recipe
lemon Cupcakes With Whipped Lemon Cream Cheese Buttercream
Ingredients
Cupcakes
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sour cream
- 2 tablespoons milk
- 2 tablespoons freshly-squeezed lemon juice
- 4 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest
Frosting
- 2 sticks (1 cup) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
To make the cupcakes:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
- In a separate bowl, cream together the butter and sour cream until light and fluffy. Beat in the milk, lemon juice, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the lemon zest.
- Fill the prepared muffin tins 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
To make the frosting:
- In a large bowl, cream together the butter and cream cheese until light and fluffy.
- Gradually beat in the powdered sugar until smooth.
- Stir in the lemon juice, vanilla extract, and lemon zest.
- Frost the cupcakes and enjoy!
Notes
- For the best results, use room temperature ingredients.
- Be careful not to overmix the batter, or the cupcakes will be tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- For a fun twist, add some lemon zest to the batter.
- To make the frosting extra fluffy, beat it on high speed for an extra minute or two.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutritional information
Per serving:
- Calories: 350
- Fat: 18 g
- Saturated fat: 10 g
- Cholesterol: 55 mg
- Sodium: 180 mg
- Carbohydrates: 45 g
- Sugar: 25 g
- Protein: 4 g
Tips
- For the best results, use room temperature ingredients.
- Be careful not to overmix the batter, or the cupcakes will be tough.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- For a fun twist, add some lemon zest to the batter.
- To make the frosting extra fluffy, beat it on high speed for an extra minute or two.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
So what are you waiting for? Try this recipe today and see for yourself why lemon cupcakes with whipped lemon cream cheese frosting are a classic dessert that everyone loves.
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