Lemon Buttercream Frosting (From the Famous Sprinkles Cupcakes)

"I got this from my sister, who got it off the box of a Sprinkles Cupcake mix. She said it was to die for. Sprinkles is a famous bakery in CA, and was featured on Oprah."
photo by Chef MavRad photo by Chef MavRad
photo by Chef MavRad
photo by Yolanda G. photo by Yolanda G.
photo by Bethea22 photo by Bethea22
photo by Pineapplepony photo by Pineapplepony
photo by Monicagarcia_89 photo by Monicagarcia_89
Ready In:
12 cupcakes




  • Combine butter, sugar and salt and beat till well combined.
  • Add lemon juice,zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.

Questions & Replies

  1. Will this frosting work for a bee hive on top of cupcakes


  1. Cupcakes frosted with this stuff are FANTASTIC! My family has been treated a few times to fancy-schmancy cupcakes from a cupcake bakery around here that charges like four bucks for a cupcake so I decided to make my own! Boy am I glad I chose this recipe. I used a lemon cake mix and I "piped" this frosting a mile high, using a ziploc bag with the corner snipped off. I wanted a definate lemony taste so I used the zest and juice from 2 lemons and I reduced the sugar by 1/2 cup. It was perfect! I highly recommend using real butter...it makes all the difference, especially if you're piping a thick layer. It makes a lot, definately enough for a 2-layer cake, or enough for 2 dozen cupcakes even with a generous hand like mine. Try it - you won't be sorry!
  2. Makes wayyyy too much for the intensity of flavor. I like a lot of frosting on my cupcakes, but only if the frosting is delicately flavored and sweetened (like fresh whipped cream would be) this is very sweet and very lemony, and I could only tolerate a thin layer of the frosting on my cupcakes. I halved the recipe, and used all the frosting on 12 cupcakes... when I ate one, I unfortunately had to go back and take off most of the frosting and throw it away. I would use 1/4 of this recipe next time, for 12.
  3. This frosting was a hit with my coworkers. I used it to frost some mexican vanilla cupcakes and it was just the right amount of tartness. Be sure to add the zest of the lemon to the recipe. It makes a huge difference in the flavor. Use a stand mixer, if at all possible, to really whip the air in to make it light and fluffy. Yum!
  4. This frosting is 5 star all the way. I have made this several times now to frost cupcakes. Everyone Lovessssssssssssss it. Even my Mom and older sister love it, and they are hard to please.
  5. I NEVER write reviews, but when I saw the review saying this was too intense, I knew I had to make it - so I did. WOW!!! Was this good! Man!!! Did it have flavor too - YUM, YUM, YUM!!! We ALL loved it. It was lemon, very lemon, tart and sweet and I dare someone to come up with one better. I may have made it lemonier than intended, but I will do it EXACTLY like I did next time. I squeezed the lemons to soften them up ALOT before I even zested them. Then I zested them, then I squeezed the juice out and got much more than I expected (but I used it all anyway). I scraped the inside of each lemon half with my fingers to get all I could. I needed more sugar, but eh, who cares? It was soooooooooooooo good!


  1. I followed the recipe except I used one stick of butter and 1/2 cup of Crisco. The icing was a little thick so I added 2-3 tsp. of whole milk. This is seriously the best lemon icing I've ever had!!
    • Review photo by Christon M.
  2. I used this recipe for a friend's birthday cake (he had requested lemon buttercream, which I had never heard of before). I paired it with a rich vanilla pound cake and covered the cake in marshmallow fondant....and it was a HUGE hit. Everyone loved it, and my roommates requested I leave the cake scraps and leftover icing so that they could snack on them. The only substitution I made was to replace half of the butter with crisco, which made the icing more heat-resistant and less likely to melt and sag underneath the fondant as it sat at room temperature. I highly recommend this recipe.


I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait! <img src="http://www.recipezaar.com/members/home/454328/zaar%20photo.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Amelia (2 y.o. here) enjoying a cider donut after apple picking. <img src="http://www.recipezaar.com/members/home/454328/zaar%202.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Maeve (4 y. o. here) I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous. Feel free to zmail me! Please click below to help feed animals at local shelters. It's free! It also links to other great sites where you can help with just a click. Update: Just got a new camera, so hopefully my pictures will improve drastically. I had been using the camera on my cell. Needless to say the pics weren't great. I'll try retaking any that I've already posted. http://www.theanimalrescuesite.com/cgi-bin/WebObjects/CTDSites.woa
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