Lemon Buttermilk Cupcakes with Cream Cheese Frosting

Hope you all had a wonderful 4th on Friday and that the rest of your holiday weekend was good. As for me, the 4th was a bit of a washout due to rain but the rest of the weekend was beautiful which meant I was able to do some yard work. The rain wasn’t all that bad though, it gave me the perfect excuse to stay in and bake some patriotic themed cupcakes. I settled on making Lemon Buttermilk Cupcakes with Cream Cheese Frosting. I should note that the recipe for the Lemon Buttermilk was originally for a loaf cake, but, I decided to turn it into cupcakes and add some frosting.  
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I began by whisking together the dry ingredients -flour, baking powder and salt – in one bowl and the wet ingredients – oil, sugar, buttermilk, eggs, lemon zest and juice – in another.
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After whisking those ingredients together by hand I opted to use my hand mixer to whisk all of the ingredients together.
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I then used an ice cream scoop – I find it’s always the perfect size for scooping cupcake batter – to fill patriotic themed cupcake liners.
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I then baked them in a 350 F preheated oven for 20 minutes – rotating the tins halfway through. After letting the cupcakes cool for a few minutes in the pan I removed them and let them cool completely on a wire rack.
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I then whipped up a batch of Cream Cheese Frosting and used a large open star tip to pipe the frosting onto the cupcakes.
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And since these were patriotic themed cupcakes I added some red and blue with stars and stripes sprinkles, blueberries and strawberries and blueberries and raspberries.
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Final verdict… Lemon & Cream Cheese are a winning combination!
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Lemon Buttermilk Cupcakes – adapted from here

Makes 14 Cupcakes

Ingredients:

1/2 cup canola oil

2 cups all-purpose flour, spooned and leveled

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/2 cups sugar

3/4 cup buttermilk

2 large eggs

1 tablespoon finely grated lemon

1/4 cup lemon juice

1/2 teaspoon vanilla extract

Directions:

1. Heat oven to 350 F. Line a cupcake tin with paper liners.

2. In a large bowl, whisk together the flour, baking powder and salt; set aside

3. In a medium bowl, whisk together the oil, sugar, buttermilk, eggs, lemon zest and juice. Add to the dry ingredients.

4. Divide the batter evenly among the lined cups and bake until a cake tester comes out clean, about 20 minutes, rotating the tins halfway through.

5. Cool the cupcakes in the tins on a wire rack for a few minutes and then remove them and let them cool completely on the wire rack.

6. Frost and enjoy!

 

Cream Cheese Frosting

Ingredients:

8oz. cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 cups Confectioners’ sugar, sifted

1 teaspoon vanilla extract

Directions:

1. Cream together the cream cheese and butter with an electric mixer

2. With the mixer on low speed add the confectioners’ sugar 1 cup at a time until smooth and creamy

3. Beat in the vanilla extract

One thought on “Lemon Buttermilk Cupcakes with Cream Cheese Frosting

  1. Pingback: Blueberry Crumb Muffins | Bead Yarn & Spatula

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