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Lemon Cupcakes with Lemon Buttercream Frosting

Jaclyn, Cooking Classy
  • 120 minutes
  • Serves 12

INGREDIENTS

3/4 cup

all-purpose flour

3/4 cup

cake flour

1 tsp

baking powder

1/8 tsp

baking soda

1/4 tsp

salt

3/4 cup

+ 2 Tbsp granulated sugar

1 tbsp

lemon zest ((zest of 2 medium lemons))

1/2 cup

unsalted butter (, softened)

1

large egg

2

large egg whites

1/2 tsp

vanilla extract

1/4 cup

+ 3 Tbsp buttermilk

1 1/2 tbsp

fresh lemon juice

Simple Syrup

1 tbsp

fresh lemon juice

1 tbsp

sugar

3/4 cup

butter (, nearly at room temperature (I used 1/2 cup unsalted and 1/4 cup salted))

1 1/2 tsp

fresh lemon zest

2 1/2 cups

powdered sugar

1 tbsp

fresh lemon juice

1 tbsp

heavy cream

1/2 tsp

vanilla extract

1/4 tsp

lemon extract

Lemon slices or lemon drop candies and mint leaves for decorating ((optional))