4.5 from 2 votes
These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.
Lemon Cupcakes with Vanilla Buttercream Frosting
Prep Time
30 mins
Cook Time
20 mins
Total Time
1 hr
Zesty lemon cupcakes, topped with fluffy vanilla cream frosting.
Servings: 12 cupcakes
For the Cupcakes:
  • 8 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Zest and juice of two medium lemons
For the Frosting:
  • 1 cup unsalted butter , at room temperature
  • 3 to 4 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
For the Cupcakes:
  1. Preheat oven to 350 degrees F. Prepare a 12-count muffin tin with paper liners; set aside.
  2. In large mixing bowl, cream together the butter and sugar on medium speed until light and creamy, about 2 to 3 minutes. Stir in the eggs and vanilla until fully combined.
  3. In a separate medium sized bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the wet ingredients, and beat until just combined. Add the rest of the dry ingredients and beat again until just combined. Stir in the milk, lemon zest and lemon juice. Be careful not to overmix.
  4. Evenly distribute the batter into the cupcake liners, filling about three-quarters full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
For the Frosting:
  1. In a large mixing bowl, cream the butter on medium speed until light and fluffy, about 3 to 4 minutes. One cup at a time, slowly add 3 cups of the powdered sugar, mixing in the heavy cream between each cup added. Beat in the vanilla extract and salt, then increase the mixer to high speed and beat for 3 more minutes. Add more powdered sugar to reach desired consistency.
  2. Frost the cooled cupcakes, then garnish with Candied Lemon Chips (recipe below). Cupcakes can be stored in the fridge for up to 3 days.
  3. Adapted Source: Sally's Baking Addiction