Lemon Cupcakes with Lemon Buttercream

Recipe by: simplyplatedbylindsey

Perfectly moist and light lemon cupcakes topped with the creamiest lemon buttercream! These cupcakes burst with lemon flavor!!

Make This Recipe

1/4 cup unsalted butter at room temperature

1/4 cup oil

1 cup granulated sugar

1 1/2 tbsp lemon zest

2 Eggland's Best Large Eggs at room temperature

2 tsp vanilla extract

1 1/2 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 cup lemon juice

1/2 cup milk at room temperature

1 cup unsalted butter at room temperature

4 cups powdered sugar

1 tbsp milk

1 tbsp lemon juice

pinch of salt

Buy Recipe

Preheat oven to 350 degrees F. Place cupcake liners in a muffin pan.
Beat together softened butter, oil, granulated sugar, and lemon zest until light and fluffy (about 3 minutes). Beat in eggs, one at a time. Beat in vanilla.
In a separate bowl, whisk together all-purpose flour, baking powdered, and salt.
Add dry ingredients and beat until just combined. Pour in milk and lemon juice. Beat again until just combined. Do not overmix.
Pour batter into prepared pan 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool completely.
To make the lemon buttercream, beat room temperature butter for 1-2 minutes until light and creamy. Slowly beat in powdered sugar. Add in milk, lemon juice, and a pinch of salt and beat for 3 more minutes until smooth.
Pipe lemon buttercream onto cooled cupcakes. Top with a lemon slice!