Lemon Cupcakes With Lemon Buttercream Frosting

READY IN: 1hr 20mins
Recipe by vampira0323

light lemon cupcakes for spring.

Top Review by PrincessPage

I struggled with rating this recipe because I want to be fair to both you for posting, and readers looking for honest reviews. I made these cupcakes several months ago, while pregnant and looking for a lemon fix. The taste was great, but the cupcakes completely fell apart. I thought it was something I did so I tried again, and they simply don't hold together. I forgot to remove it from my recipe book, and looking for a lemon fix made these again a few days ago. They just crumble apart no matter what, even when I let them rest in the pan after cooking. Again, the taste of all three layers was nice.

Ingredients Nutrition


  1. To make Lemon Syrup.
  2. Put sugar and water in small saucepan over medium heat. Simmer until sugar dissolves. Transfer to small glass bowl and let cool. Once cool stir in the fresh lemon juice.
  3. Directions for cake:.
  4. Preheat oven to 350. Arrange paper liners in muffin pans. Sift together flours, baking soda and salt.
  5. With an electric mixer, beat together eggs and sugar at a medium-high speed until mixture thickens and color pales, about three minutes. Lower speed and add butter, extracts, lemon juice stirring until just combined. Mix in buttermilk. Slowly, add sifted dry ingredients, scraping down the sides of the bowl occasionally. Beat on low just until smooth.
  6. Fill cupcake tins ¾ full. Bake 16-20 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and brush tops with lemon syrup. Cool completely before frosting.
  7. Lemon Buttercream Frosting.
  8. Ingredients:
  9. 1 cup butter , softened.
  10. 3 3/4 cups confectioners' sugar.
  11. 1 teaspoon vanilla extract.
  12. 1/8 teaspoon salt.
  13. juice of one lemon (Strained).
  14. Combine butter, sugar and salt and beat till well combined.
  15. Add lemon juice and vanilla and continue to beat for another 5 minutes or until creamy.

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