lemon buttercream frosting

Dandelion cupcakes with lemon buttercream frosting are a delicious foraged treat with many health benefits from dandelion flowers!

Dandelion Cupcakes with Lemon Buttercream Frosting

all-purpose flour

¼ tsp baking soda

½ tsp baking powder

salt

butter (1½ sticks (at room temperature))

sugar

honey

eggs

buttermilk

lemon (zested)

dandelion petals

butter (1 stick (at room temperature))

lemon

sugar (to desired consistency)

Preheat the oven to 350° F (176° C)

Line a 12 muffin tin with baking cups.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

With a mixer, cream the butter and sugar together for approximately 1 minute, or until light and fluffy. Add in the honey and mix until fully incorporated.

Add in the eggs one at a time, then turn the mixer off and scrape the bottom and sides of the bowl to make sure there isn&#39;t any unmixed butter and sugar.

With the mixer on low speed, add the buttermilk and flour mixture a little at a time, alternating between each. Mix until evenly distributed.

Add in the lemon zest and dandelion petals, making sure they are evenly incorporated and aren&#39;t clumped together.

Fill each lined muffin tin with ¼ cup of the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the cupcakes to cool in the pan for 15 minutes, then they can be placed carefully on a wire rack to cool for another 30 minutes.

While the cupcakes cool, prepare the frosting.

Dandelion Cupcakes

In a medium mixing bowl, combine the butter, lemon juice, lemon zest, and salt.

Using an electric mixer on medium speed, mix thoroughly until smooth and creamy. Add in the confectioner&#39;s sugar ½ cup at a time, mixing in between until the desired consistency is reached.

Spread the frosting evenly over the top of the cupcakes. Garnish the cupcakes with dandelion petals or flowers if desired.

Lemon Buttercream Frosting

Delicious lemon buttercream frosting, the perfect topping for any cake or cupcake.

salted butter

icing sugar

lemon zest

lemon juice

cream

Whip your butter with the paddle attachment if you have one, or just a general beater with your mixer.

Add in your icing sugar, one cup at a time, beating continously. Now 2 tablespoons lemon zest worked wonderfully for me. Zested peel should not be done on a regular grater, by the way, you need a smaller size, a zester grater, in fact. The size is perfect without being overwhelming chunks in your cooking.

The 3 tablespoons of lemon juice was just perfect for my tastes, zingy and zippy with a sweet background of pure sugar and butter. I then added the 2 teaspoons of cream to thin it out.

These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the tastiest citrus dessert ever! You'll love how easily they come together.

Lemon Cupcakes

(163 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

(56 grams) unsalted butter, room temperature

(60 milliliters) vegetable oil

(155 grams) sugar

tsp vanilla extract

tbsp (90 milliliters) milk

(60 milliliters) fresh lemon juice

(224 grams) unsalted butter, room temperature

(460 grams) powdered sugar

Salt,

Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.

Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.

Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.

Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Remove cupcakes from the oven and place on a cooling rack to cool.

When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until smooth and well combined.

Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.

Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.

Pipe the frosting onto the cupcakes. I used Ateco tip 844.

Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.

Omg !
I made these lemon cupcakes !
Amazing .
Will continue to always make them , everyone loved them !

https://content.jwplatform.com/videos/BUzkBnXY.mp4

These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the best lemon cupcakes! They are easy to make and perfect for spring and summer!

Lovely lemon buttercream frosting made with 3 simple ingredients and whipped to fluffy perfection. This simple lemon frosting will brighten up all of your favorite treats and can easily be made vegan and dairy free!

Lovely Lemon Buttercream Frosting

(2 sticks) salted butter

In the bowl of an electric mixer (or use a hand mixer), add the softened butter or softened vegan butter and whip on high until light and fluffy, about 1 minute. Add 2 1/2 cups powdered sugar, lemon juice and lemon zest; beat on high for 1-2 minutes more until well combined. Taste and add ½ cup more powdered sugar, if necessary. You may need to scrape the frosting down the sides of the bowl and then beat again. Optional: You may need to add in a little bit of milk (about 1 tablespoon) to thin the frosting out so it’s a little more creamy, but it depends on how you like it.

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