Lemon Cupcakes

We are taking your box cake mix to the next level with this Lemon Cupcake recipe- complete with a fluffy homemade lemon buttercream!

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Course: Dessert

Cuisine: American

Keyword: lemon cupcakes

Prep Time: 20

Cook Time: 25

Cooling Time:: 1

Total Time: 1 45

Servings:

Calories: 296kcal

Equipment

2A Wilton Round Piping Tip
stand mixer
muffin tins
Wilton Gel Food Coloring, optional

Ingredients

Lemon Cupcakes:

1 box white cake mix
Ingredients according box directions use egg white only instructions
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Embellishments as desired

LEMON BUTTERCREAM FROSTING:

1 1/2 cups unsalted butter softened
3-4 cups powdered sugar
3-4 tablespoons heavy whipping cream
1 teaspoon vanilla or lemon extract
1-2 drops yellow food coloring optional

Instructions

LEMON CUPCAKES:

Prepare the cake mix according to package directions, adding the lemon juice, lemon zest and optional yellow food coloring.
Equally spoon into 18-24 muffin tins, bake according to package directions and allow to cool fully.

LEMON BUTTERCREAM FROSTING:

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for 3-4 minutes until smooth.
With the mixer on low speed, add the powdered sugar one cup at a time and mix until there are no dry spots remaining.
Add the heavy cream and vanilla extract and start mixing on low speed. Slowly Increase to high for 1-2 minutes.
OPtionally, add the food color last and mix until the color is distributed evenly.
Add to a pastry bag with a large round tip (I used a Wilton 1M).
Generously pipe onto each cupcake and decorate as desired.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Cupcakes should be stored in an airtight container at room temperature for up to 5 days. While they will last for this long, cakes are generally best enjoyed on the day of or after baking.

Nutrition