Our vanilla cupcakes with lemon buttercream are so delicious! Simple vanilla cupcakes paired with an easy lemon buttercream – a perfect dessert!
This easy lemon buttercream is prepared with fresh lemon juice and zest. I opted for a Meyer lemon because I prefer to flavor. If you want to tone down the lemony flavors, simply reduce the amount of lemon.
Vanilla Cupcakes with Lemon Buttercream
Equipment
- Cupcake pan
Ingredients
Simple vanilla cupcakes:
- 1 and 1/3 cup all-purpose flour
- 1 and 1/4 teaspoon baking powder
- ½ teaspoon salt
- ½ cup 1 stick room temperature butter
- 1 cup granulated sugar
- 2 eggs
- 2 and 1/2 teaspoons good quality vanilla extract
- ½ cup crème fraîche or use sour cream
Easy lemon buttercream:
- ½ cup 1 stick room temperature butter
- 2 and 1/4 cups powdered sugar
- Juice and zest of 1 small Meyer lemon
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream or whole milk
Instructions
Prepare the simple vanilla cupcakes:
- Preheat oven to 350ºF. Line a 12-muffin tin with paper liners.
- Sift the flour into a medium bowl. Add the baking powder and salt and stir to combine. Set aside.
Prepare the wet ingredients:
- In a large bowl, combine the butter and sugar. Using an electric mixer, beat the sugar and butter until it is pale and fluffy, about 2-3 minutes total.
- Add the egg, mixing thoroughly after each addition. Add the vanilla and crème fraîche and mix until combined.
Combine the wet and dry ingredients:
- Add half the flour and mix until combined. Add the remaining flour and continue mixing until it is combined. Be careful not to overwork the mixture.
Bake the cupcakes:
- Spoon the mixture into the muffin liners in the tin, filling each muffin liner up about 3/4 of the way. Use the back of a teaspoon to smooth out the tops of each cupcake.
- Transfer to the oven for 20-24 minutes or until a toothpick poked in the center of the cupcake comes out clean.
Cool the cupcakes:
- Transfer the vanilla cupcakes to a wire rack and cool them completely, about 1-2 hours at room temperature.
Prepare the lemon buttercream:
- Add the butter to a mixing bowl and, using an electric mixer, beat for 1-2 minutes until it is creamy. Sift half the powdered sugar into the bowl and mix until incorporated.
- Sift the remaining powdered sugar into the mixture along with the lemon juice and zest, vanilla extract, and milk. Mix on high for 3 minutes or until the mixture is creamy and fluffy. If the buttercream seems stiff, add a splash of cream or milk. If it is too loose, add a spoonful or two of powdered sugar until it reaches your desired consistency.
Ice the cupcakes
- Ice the cupcakes using a piping bag, butter knife, or makeshift piping bag (ziplock bag with the bottom right corner snipped off). Enjoy!
Notes
Nutrition