Lemon Cupcakes with Lemon Buttercream

Step 1

Preheat oven to 375°F. Line a 12-count cupcake tin with cupcake liners.

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a separate large mixing bowl, add the butter and sugar. Using a hand mixer, beat on medium-high speed until light and fluffy, about 2 minutes.

Step 4

Add in the eggs one at a time, beating each egg until fully incorporated after each addition. Add vanilla and lemon zest. Beat until combined.

Step 5

To the butter mixture, add about ⅓ of the flour mixture. Next, add half of the milk and lemon juice. Repeat the steps, ending with the flour mixture. Beat until just combined, making sure not to overmix.

Step 6

Fill the prepared cupcake liners about ¾ full. Bake for about 15-17 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Step 7

While the cupcakes are cooling, prepare the buttercream.

Step 8

To a large mixing bowl, add butter, lemon extract, and milk. Using a hand mixer on medium speed, beat ingredients together until smooth. If desired, add yellow food coloring.

Step 9

Add confectioners' sugar into butter mixture and beat on low speed until desired consistency is reached. You may want to add more sugar.

Step 10

Frost each cupcake with the buttercream.