A vanilla cupcake with tangy lemon buttercream is the perfect treat for summer picnics or to just enjoy on a warm evening! So bright and sweet with just the right amount of zippiness from lemon zest and juice.
Sweet, rich, and unapologetically vanilla-y.
I can’t believe I first published this recipe nearly 7 years ago! Time flies, but one thing remains the same: I still love these vanilla cupcakes. They are very big on vanilla flavor, and the tangy lemon buttercream complements them perfectly. Of course, you could frost them with your favorite frosting–chocolate, strawberry, or vanilla if you really want to commit. I just love lemon and vanilla together, and I especially love the brightness of this lemon buttercream.
What you need
- Cupcakes: You’ll use your standards for the cupcakes: flour, butter, granulated sugar, eggs, lots of good quality vanilla extract, baking powder, and salt. The wild card ingredient is cr ème fraîche. Similar to sour cream but with a higher fat content and a slightly milder flavor. I think it makes these cupcakes extra good, but it’s a more deluxe ingredient. Sour cream will work just fine, but crème fraîche really gives that cake its “wow” factor.
- Lemon buttercream: You’ll need butter, powdered sugar, vanilla, a pinch of salt, heavy cream, and a lemon. You’ll use both the zest and the juice from the lemon. I’ve made this with Meyer lemons before for a less acidic buttercream, but if I’m looking for a punchier frosting, a traditional yellow lemon works just fine. If you only have a yellow lemon and you don’t want it quite so acidic, just reduce the juice by half.
How to make it
Step 1: Make the batter.
Cream together butter and sugar and then add the eggs. Add crème fraîche and vanilla extract. Add sifted flour, baking powder, and salt, and mix until just combined. The batter will be thick.
Step 2: Bake the cupcakes.
Use a cookie scoop to spoon the batter into a lined muffin tin. Bake for 22 to 24 minutes. Remove and let cool completely on a wire rack.
Step 3: Make the lemon buttercream.
Cream the butter and add half the powdered sugar until a crumbly mixture forms. Add the vanilla extract, lemon juice, lemon zest, heavy cream, a pinch of salt, and the rest of the powdered sugar. Beat until smooth and creamy.
Step 4: Frost the cupcakes.
Transfer the buttercream to a piping bag fitted with a large star or round tip. Frost each cupcake and finish with candied lemon peels or sprinkles if desired.
Vanilla Cupcakes with Lemon Buttercream
Ingredients
Vanilla cupcakes:
- 1⅓ cups (160g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) butter (room temperature)
- 1 cup (200g) granulated sugar
- 2 eggs
- 2½ teaspoons vanilla extract
- ½ cup (120g) crème fraîche (or use sour cream)
Lemon buttercream frosting:
- ½ cup (113g) butter (room temperature)
- 3½ cups (420g) powdered sugar (sifted)
- 1 Meyer lemon (juiced and zested, use 2 tablespoons (30g) lemon juice and 1 teaspoon lemon zest, see Note 1)
- ½ teaspoon vanilla extract
- 2 tablespoons (30g) heavy cream (or whole milk)
- Pinch salt
For serving (optional):
Instructions
Prepare the cupcakes:
- Preheat oven to 350ºF. Line a muffin tin with cupcake liners.
- Sift 1⅓ cups (160g) all-purpose flour together with 1½ teaspoons baking powder and ½ teaspoon salt in a medium bowl. Set aside.
Prepare the batter:
- Place ½ cup (113g) butter into a large bowl with 1 cup (200g) granulated sugar. Use an electric mixer to beat the butter and sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
- Add the eggs and beat until creamy.
- Add 2½ teaspoons vanilla extract and ½ cup (120g) crème fraîche and beat until combined.
- Add the flour mixture and beat on medium speed until just combined, being careful not to overwork the batter.
Bake the cupcakes:
- Use a cookie scoop to divide the mixture between the cupcake liners, filling each liner about ¾ full.
- Transfer to the oven for 22 to 24 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Cool the cupcakes:
- Transfer the cupcakes to a wire rack and cool them completely.
Prepare the lemon buttercream:
- Add the butter to a mixing bowl and beat with an electric mixer on medium speed for 1 minute until creamy. Sift half the powdered sugar into the bowl and mix until incorporated.
- Sift the remaining powdered sugar into the mixture along with 2 tablespoons (30g) lemon juice, 1 teaspoon lemon zest, ½ teaspoon vanilla extract, 2 tablespoons (30g) heavy cream, and a pinch of salt. Mix on medium-high speed for 3 minutes or until the mixture is smooth and creamy.
- 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.
Frost the cupcakes:
- Transfer the lemon buttercream to a piping bag fitted with a large star or round tip and frost each cupcake. Finish with candied lemon peel or sprinkles if desired. Enjoy!
Best vanilla cake recipe I’ve ever had. Do you have a version of this for cakes?
Hi! Thank you for the comment, and I apologize I missed it! I don’t have a version of it for cakes, but I decided to reshoot this recipe, and I think I will adapt the recipe for a cake and I will let you know when it’s on the site! Thanks so much again!