Perfect Lemon Cupcakes

Perfect Lemon Cupcakes - Diary of a Formerly Fat GirlI know that ‘perfect’ gets thrown around pretty liberally on the internet, so it’s fair enough if you’re a bit skeptical of the title of this post… and I’ve tried enough so-called ‘perfect’ recipes to know that most of the time, they’re perfect in name only.

That is not the case for my Perfect Lemon CupcakesPerfect Lemon Cupcakes - Diary of a Formerly Fat Girl I’d never lead you astray… especially on something as important as lemon cake! Notoriously finicky, often over-sweet, and almost always too dense, it’s hard to get a perfect lemon cake that falls somewhere in the middle of the pound cake to angel food cake spectrum. Perfect Lemon Cupcakes - Diary of a Formerly Fat GirlThese cupcakes are perfectly fluffy with just the right amount of lemony tang. And since they’re topped with a sunny yellow lemon buttercream, you’ll be reminded that Spring is near with every bite! Perfect Lemon Cupcakes - Diary of a Formerly Fat Girl

Perfect Lemon Cupcakes
Yields 12
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Prep Time
30 hr
Cook Time
20 min
Prep Time
30 hr
Cook Time
20 min
For the Cupcakes
  1. 1/2 cup butter
  2. 3/4 cup white sugar
  3. 1 large egg, at room temperature
  4. 2 egg whites (about 1/4 cup)
  5. 1 tsp vanilla
  6. 1/3 cup buttermilk
  7. 2 1/2 Tbsp lemon juice
  8. 1 1/2 cup all purpose white flour
  9. 1 1/4 tsp baking powder
  10. Pinch baking powder
  11. Pinch cream of tartar
  12. 1 Tbsp lemon juice
  13. 2 tsp white sugar
For the Buttercream
  1. 1/2 cup butter, at room temperature
  2. 1/4 cup shortening, at room temperature
  3. 2 1/2 to 2 2/3 cup confectioner's sugar
  4. 1 1/2 Tbsp lemon juice
  5. 1 Tbsp milk
  6. 1 tsp vanilla
Instructions
  1. Preheat your oven to 350F/175C and grease/line your cupcake tin.
  2. In the bowl of your stand mixer, beat together 3/4 cup white sugar and 1/2 cup butter until quite light and fluffy.
  3. Add egg, egg whites, and vanilla, and mix thoroughly. Make sure to scrape down the sides with a spatula at least once!
  4. Add lemon juice, mix.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, and cream of tartar.
  6. Pour roughly half of the flour mixture into the stand mixer bowl, followed by roughly half of your buttermilk, and mix well.
  7. Pour the remaining half of the flour mixture into along with the remaining half of the buttermilk, and mix until smooth.
  8. Pour the batter evenly into your cupcake tin; this should fill 12 standard sized cupcake spaces about 2/3-3/4 full.
  9. Bake for 20 minutes. Let cool for at least 10 minutes before removing from tin.
  10. In a small bowl, mix together the remaining 1 Tbsp of lemon juice and 2 tsp sugar. Using a pastry brush, liberally brush each cupcake (preferably while still warm) with the lemon juice mixture.
For the Buttercream
  1. In the bowl of a stand mixer, mix together butter and shortening until fully combined and fluffy. Add 1 1/2 cup confectioner's sugar, lemon juice, vanilla, and milk, and thoroughly mix.
  2. Add the remaining 1 cup of confectioner's sugar. Mix for at least 5 minutes, until perfectly smooth.
  3. Finally, add whatever coloring you'd like for the frosting (I used Wilton Buttercup Yellow).
  4. Pipe frosting onto cupcakes once completely cooled; I used Wilton Tip #6B.
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Perfect Lemon Cupcakes - Diary of a Formerly Fat GirlYou’ll never need to look for another lemon cake recipe again! Perfect Lemon Cupcakes - Diary of a Formerly Fat Girl