Lisa. Consider it as a little wake-up call for your mouth. A few months from the start of this little corner of the web, these lemon cupcakes were made; that … Plus a round-up of even more delicious cupcake recipes you won’t want to miss! ; If you use this recipe to make standard size cupcakes, you may need to increase the bake time a few minutes. Top the cupcakes with the icing using a piping bag and tip (I use this one), or a butter knife. It makes them very moist and dense, similar to our Coconut Cake Recipe, and are best if frozen overnight. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth, creamy, and the consistency is similar to mayonnaise, about 2 minutes. Your cupcakes look absolutely stunning and I love how your add lemon zest to both cupcakes and frosting. This is because until you take that first bite of this cupcake, you’ll have no idea by looking at it that it’s flavored like lemon. Let stand 5 minutes before using. Just like with the batter, you will want to taste as you go. Lemon Cupcakes with Lemon Buttercream Frosting is the only lemon cupcakes recipe you will ever need! If desired, tint some of the frosting with pink gel icing color for decorating. Reply. Stephanie. Lemon Cupcakes with Lemon Cream Frosting. Lemon Buttercream. Made with fresh lemon juice and tons of flavor, these moist lemon cupcakes are zingy, refreshing, bursting with lemon flavor and topped with lemon buttercream frosting. Sour cream or Greek yogurt added some much needed moisture . Add some extra lemon zest, if desired. https://www.redonline.co.uk/food/recipes/a501126/mary-berrys-lemon-cupcakes *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Adding lots of fresh lemon zest along with lemon juice and vanilla extract made these cupcakes taste amazing! Reply. Perfect for those moments when you want to indulge in a light but luscious treat. Lemon Cupcakes made with only 2 Ingredients and then frosted with a quick and easy lemon frosting! Happy National Cupcake Day!! Add cream, lemon juice, and lemon zest and beat until combined and smooth. Thank you! You won’t believe how soft and delicious these cupcakes are. They taste like something you would buy at an expensive cupcake shop. **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Start with 2 teaspoons of lemon extract and add more as needed. A Delicately Sweetened Lemon Cupcake capped with a Unique Fresh and Creamy Lemon Mascarpone Frosting. Tips & Techniques for the Best Mini Lemon Cupcakes. Stir in the lemon peel. I love cupcakes! Remember to taste a cupcake WITH frosting on it… when tasting the batter and buttercream individually you may not get the full blast of lemon flavor. Using an egg plus egg whites helped keep these cupcakes nice and fluffy . 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