Vanilla Cupcakes with Lemon Buttercream
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.
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Servings: 12 cupcakes
Calories: 392kcal
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!
Notes
Note 1: Meyer lemons are sweeter and less acidic than traditional yellow lemons. If you can’t find Meyer lemons, replace with a traditional lemon and reduce the juice by half. Though if you prefer a sharp, lemony flavor, use the full 2 tablespoons of juice from a traditional lemon for an extra zippy buttercream.
Note 2: Cupcakes should be stored in an airtight container. They will be good for 2 days at room temperature, up to 3 to 4 days in the fridge, or 3 months in the freezer.
Nutrition
Calories: 392kcal | Carbohydrates: 63g | Protein: 2g | Fat: 19g | Sodium: 287mg | Fiber: 0.4g | Sugar: 51g | Vitamin C: 0.1mg
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