Lemon Cupcakes with Lemon Buttercream Frosting

These Lemon Cupcakes with Lemon Buttercream are a bright and bursting with lemon. Homemade lemon cake mix is blended with only a few ingredients and yield tender, moist cupcakes (or cake!). Yields 24 cupcakes or 2 (9-inch) cake layers.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, birthday cake, cake, cupcakes, homemade cake mix, lemon, lemon buttercream, lemon cake, lemon cake mix, lemon cupcakes

Prep Time 15

Cook Time 14

Total Time 29

Servings servings

Calories 210

Author Laurie McNamara

Equipment

Ingredients

FOR THE LEMON CUPCAKES (OR CAKE):

1 recipe lemon cake mix
1 cup water
2/3 cup grapeseed oil or other neutral tasting oil
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon extract

FOR THE LEMON BUTTERCREAM:

1 cup unsalted butter softened
4 cups powdered sugar sifted
2 tablespoons lemon juice freshly squeezed
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 pinch fine salt sea salt or Himalayan (optional)

US Customary - Metric

Instructions

MAKE THE CUPCAKES or CAKE:

Preheat your oven to 350° and line a standard muffin pan or alternatively, line and grease 2 (9-inch) cake pans. (see notes for lining cake pans)
In a mixing bowl or bowl of your stand mixer, fitted with the paddle attachment, add the lemon cake mix, water, oil, eggs, vanilla and lemon extracts.
Mix on low to medium speed until incorporated.
IF MAKING CUPCAKES: measure 3 tablespoons of the batter per liner.
Bake the first batch of cupcakes on the middle rack for 14 to 16 minutes or until a tester comes out clean with only a few crumbs attached. Rotate the pan halfway through to ensure even baking. Remove and repeat with second batch.
IF MAKING A 2-LAYER CAKE: divide the batter (about 2¼ cups) per 9-inch cake pan.
Bake both cake pans on the middle rack of your preheated oven for 22 to 24 minutes or until a tester comes out clean with only a few crumbs attached. Rotate halfway through to ensure even baking.
Remove and let cool completely before frosting.

MAKE THE LEMON BUTTERCREAM:

Add softened butter to a mixing bowl or bowl of your stand mixer. Cream butter until smooth, about 2 to 3 mintues.
With your mixer on low, gradually add in the sifted powdered sugar. Scraped the sides and bottom of the bowl before each addition. Increase the speed if necessary until incorporated.
Sifting powdered sugar beforehand, insures a creamy smooth buttercream.
With the mixer on low to medium-low speed, add in the lemon juice, milk, vanilla and lemon extracts.
Mix until incorporated.
If you need a stiffer frosting, simply add more sifted powdered sugar. If your frosting is too stiff, continue adding a little more milk.
The frosting should be soft yet hold it's shape well.

Notes

Here is my step-by-step for easily lining cake pans.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition