Very Lemon Cupcakes with Lemon Butter cream Frosting recipes

So I’m taking a break from trying to preftec the Chocolate Peanut Butter Cupcakes with Peanut Butter Buttercream frosting (just the name is a mouth full). And have moved on to Very Lemon Cupcakes with Lemon Buttercream frosting.

Now I found the recipie sometime in the long forgotten past. This is the first time I’ve made it. And i changed it a bit to fit our Make It Super Lemon state of mind. I added extra lemon zest and the lemon extract was not in the origional recipies. But they came out to lemonie perfection! So YAY. And unlike the cupcakes that shall not be named (PBC with PBB) the bottoms of theses didn’t burn and they puffed up perfectly. Bloody Cakes was pleased.

My pics came poopy! The cupcakes on the other hand are YUM!

Beware CPBC with PBB i shall concure you someday!

ON to the recipie ducklings…

Very Lemon Cupcakse

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 3 eggs
  • 2 (8-oz) cartons sour cream
  • zest from 2 large lemons
  1. Preheat oven to 350F.
  2. In bowl, combine flour, baking soda and powder, salt. Stir well and set aside.
  3. Beat butter with mixer on med to high for 30 seconds. Add sugar, vanilla and lemon extract. Beat untill well mixed.
  4. Add eggs, one at a time. Beating well after each egg.
  5. Add flour mixture and sour cream alternately. You should make 3 flour additions and 2 sour cream additions. Mix on low just until each addition is incorporated. Do not over mix.  Stir in lemon peel.
  6. Scoop batter into cupcake papers placed in cupcake pan. I use an ice cream scoop. Fill about 2/3 of the way up.

Bake in preheated oven for 18 min or untill toothpic poked in center of cupcake comes out clean. Let cool for 10 min in pan before puting on wire rack to cool completley.

Lemon Buttercream Frosting

  • 1/2 cup butter, room temperature
  • zest of one large lemon
  • 1tsp. vanilla extract
  • 1tsp. lemon extract
  • pinch of salt
  • 3 1/2 cups confectioners sugar
  • 1/4 cup milk
  • 1 tbsp. fresh lemon juice

In a mixer bowl, cream the butter, lemon zest, vanilla, lemon extract and salt untill light. About 2 minutes.

Add confectioners sugar alternately with milk untill mixture is creamy ad smooth, beating well after each addition. Beat in lemon juice

Pipe onto cupcakes and enjoy!

This is the first time putting up a recipie so if you try it let me know what you think of it.


1 Response to “Very Lemon Cupcakes with Lemon Butter cream Frosting recipes”

  1. August 23, 2008 at 9:08 pm

    Lemon cupcakes – my favourite

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