Homemade Lemon Cupcakes with Lemon Buttercream Frosting Recipe (Gluten-Free Version Too)

Lemon is such a refreshing summer treat and so finding new ways to enjoy that lemony flavor is a treat in and of itself.  So, that’s the theme of the next recipe! Lemon – double lemon to be exact (well triple really!) – lemon cupcake, lemon buttercream frosting and of course some added lemon zest on top! Yummo!!

You can also make these gluten-free by using The Best Ever Gluten-Free Flour so that all can enjoy this homemade cupcake dessert. The gluten-free flour is awesome because it is just as fluffy and cakey as regular flour – so you are not sacrificing taste or texture.

How To Make Lemon Cupcakes with Lemon Buttercream Frosting 

Ingredients Needed

Cupcakes:

• 1 ¾ cups all-purpose flour ( 1 3/4 cups of Best Ever Gluten-Free Flour)
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sour cream
• ½ cup milk
• 2 large egg whites, at room temperature
• 1 stick (4 oz) unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon fresh lemon juice
• zest of one lemon (about 2 teaspoons)

Lemon Buttercream Frosting:

• 2 sticks unsalted butter (very soft)
• 4 cups confectioners sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons heavy cream

Directions for Homemade Lemon Cupcakes with Lemon Buttercream Frosting:

1. Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners; set aside.

2. In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.

3. In a large measuring cup or bowl, combine sour cream, milk, and egg whites; mix well to combine. Set aside.

4. In a large bowl or stand mixer fitted with the paddle attachment, beat melted butter and sugar on medium speed until well combined; about 2 minutes. Add lemon juice and lemon zest and beat for another minute on medium speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combination and beat on low until just combined. Over-mixing will result in a dry/denser cake.

5. Divide the cupcake batter evenly in liners, and then place the pan in the oven. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.

6. To make the lemon buttercream, beat butter until light and fluffy. Slowly add 4 cups of sugar, beating on low until well combined. Add in lemon juice, zest and cream; beat until combined.

 

7. Using a piping bag, frost cupcakes. Optional: Garnish with additional lemon zest.

8. Serve to your favorite people.

Enjoy the lemoney, gooey goodness in every sweet bite!

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