Lemon Cupcakes with Buttercream Frosting and Strawberries
Servings: 12 | Time: 30 minutes
Lemon cupcakes with buttercream frosting are a bright, zesty treat that perfectly captures the fresh, vibrant spirit of spring. I made them with my students a few weeks ago, some were unsure, while others were excited. When they came out of the oven their light citrus flavor with rich, creamy frosting for a balanced bite won over even the toughest critique. Make them for your next spring gathering, picnic, or Memorial day. The cheerful yellow hue adds a sunny, seasonal touch to any dessert table. Plus, they’re simple to make and sure to impress!
Directions
In a large bowl add all the dry ingredients and mix.
In another large bowl add the oil, eggs, lemon juice, lemon zest, vanilla extract, and milk; mix.
Pour half the liquid into the dry mixture and combine fully before adding the remainder of the wet.
Line a muffin tin with cupcake wrappers and pour the muffin wrappers about 2/3rds full of batter.
Bake in a 350-degree oven for 20-24 minutes.
Butter Cream Frosting
Frosting Ingredients
3 cups powdered sugar
1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 tablespoon 2% milk
Frosting Ingredients
Use a hand mixer to beat the butter briefly until light and airy, then add the powdered sugar, vanilla, and milk.
Blend to a smooth consistency.
Cut the strawberries in half, use them to garnish the cupcakes.
Ingredients
2 1/2 cups AP flour
1 cup sugar
2 ½ teaspoons baking powder
½ teaspoons baking soda
¾ teaspoon kosher salt
1/3 cup vegetable oil
2 large eggs
1 cup milk
¼ cup sour cream
2 teaspoons vanilla extract
¼ lemon zest
1 teaspoon lemon extract
2 tablespoons lemon juice
