Lemon Buttermilk Cupcakes

"Great Spring cupcakes from the food blog, Love and Olive Oil. Room temperature eggs will be easier to incorporate into the batter. Set them out for 30 minutes before you start baking. If you’re in a hurry, simply place your eggs in a dish of lukewarm water for 5 to 10 minutes."
photo by elisechristiane photo by elisechristiane
photo by elisechristiane
Ready In:
1hr 3mins
16 cupcakes




  • Preheat oven to 350ºF. Line a standard-sized muffin tin with cupcake papers.
  • Sift together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Set aside.
  • In a large mixing bowl, beat together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs and egg yolk and beat until smooth, scraping down the sides of the bowl as needed. Mix in lemon zest, juice, and vanilla.
  • Add flour mixture, 1/2 cup at a time, alternating with buttermilk, beating well after each addition. Mix until no dry flour remains.
  • Divide batter evenly among prepared cups. Don't overfill, each cup should be no more than 2/3 full, or about 3 tablespoons each. Bake for 16 to 18 minutes or until edges are lightly golden brown and a toothpick inserted into the center comes out clean. Place pan on a wire rack and cool for 10 minutes, then remove cupcakes from tin and allow to cool completely.
  • Meanwhile, to prepare glaze, sift powdered sugar into a bowl. Slowly add lemon juice and whisk until smooth; add 1 to 2 drops of food coloring if desired. Dip tops of cooled cupcakes in glaze, then quickly flip and place on wire rack. Sprinkle with nonpareils or sugar pearls, if desired. Glazed cupcakes are best enjoyed the day they are made, although unglazed cupcakes will keep, stored in an airtight container, for up to 5 days.

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