Lemon Cupcakes with Buttercream Frosting
These cupcakes are light and fluffy with just a hint of lemon (which in my opinion, is just the right amount!) The tart lemon, and the sweet buttercream frosting make for an addicting combination! I whipped up a batch of these this weekend, to test out the recipe and not a single cupcake is left.
Ingredients:
2 cups of flour
1 and 1/3 cup of sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup of oil
1 cup of almond milk
2 eggs
1 tsp. vanilla extract
lemon zest from two lemons
1/2 tsp. lemon extract
Directions:
Combine ingredients in a large mixing bowl. Using an ice cream scooper, fill up 16 regular sized cupcake holders with batter. (each cupcake holder should be about 3/4 full) Bake on 350 for 20-25 minutes or until toothpick inserted comes out clean. Let cool off then frost with buttercream frosting. You can top the cupcakes with fresh lemon zest or candied lemons!
Buttercream Frosting:
Ingredients:
1 box powdered sugar
1/4 cup almond milk
1 tsp. vanilla extract
1 stick butter or margarine
Directions:
Cream together ingredients. Add water or milk to thin frosting, add more powdered sugar to create a thicker frosting.
~ Recipe submitted by Nina Safar
7 thoughts on “Lemon Cupcakes with Buttercream Frosting”
These were delicious! I made them for shabbat dessert and everyone loved them.
Look delicious will have to wait until another day as it is Tisha B’Av here in Australia
Thanks for all the amazing recipes !
We do not have almond milk , what can I use instead
Thank u
You can use soy milk instead!
is there anything i can use for the frosting thats not so sugary?
what is a stick of butter in grams ?
And how much is a box of powdered sugar in grams?
It would be so helpful to write all mesurements in grams, thank u so much luv ur recipes
Can I use the juice of a lemon instead of lemon extract?