These Lemon Buttermilk Cupcakes with Lemon Cream Frosting taste like cupcakes you would buy at an expensive cupcake shop. Creamy lemon flavor in every bite!
These Lemon Buttermilk Cupcakes with Lemon Cream Frosting disappear within minutes at our house. They taste like something you would buy at an expensive cupcake shop. They are very moist and dense, similar to the coconut cake recipe, and are best if frozen overnight. The lemon cream frosting is to die for, I could eat it with a spoon right out of the mixing bowl!!!
Lemon Cupcakes
Ingredients
- 3 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. butter softened
- 2 c. sugar
- 4 eggs
- 1 tsp. vanilla
- 1/3 c. lemon juice
- 2 Tbls. lemon zest
- 1 c. buttermilk
Lemon Cream Icing:
- 1 1/2 pkgs. 12 oz. cream cheese, softened
- 1 jar 10 oz. lemon curd (I usually find this by the jam/jelly at the grocery store)
Instructions
- Preheat oven to 375 degrees. Place about 30 paper cupcake liners into cupcake tins.
- Sift together dry ingredients (flour, baking powder, soda, and salt).
- In separate bowl, mix together sugar and butter until fluffy.
- Add eggs one at a time, beating each egg until incorporated before adding the next.
- Add vanilla, lemon juice, and lemon zest.
- Add dry ingredients, alternating with buttermilk, (about 1/3 at a time) until all combined.
- Fill cupcake liners about 3/4 full.
- Bake at 375 degrees for about 17 minutes or until toothpick comes out clean.
- Cool on baking rack.
- **I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!
Frosting: Beat cream cheese with mixer until smooth. Slowly add lemon curd. Mix until well combined and fluffy. Spread over cooled cupcakes.
- ***Regular cream cheese frosting is also really yummy on these cupcakes!***
Thanks so much for sharing this recipe!!! I LOVE lemon cake and can’t wait to make these. The frosting sounds fantastic. By the way . . . . love you guys. I have made tons of your recipes and enjoyed them all. You’re great!!! Thanks again.
I’m making these for sure.
lemon curd and cream cheese and that’s it?? why didn’t i think of that??
looks yummy!
Ok, I have made these twice. Love the cake-nice & moist. Love the flavor of the “frosting” I just cannot get it to look pretty. It is too wet & it slides down the cake. I have cooled cupcakes before too. I have added powdered sugar to stiffen & that does not do the trick. What am I missing?
Not sure why that happened, maybe the lemon curd you’re using isn’t as thick as the one I use. I have 2 suggestions you could try. First, don’t soften the cream cheese and second, use 1/2 c. less lemon curd than is in the recipe. Let me know if that helps!
If I made this in round cake pans would it be 2 or 3 9 inch pans??……thinking of making it for Christmas this year 🙂
Sure! Give it a try! I’m not sure how many it would fill though :\
How many cupcakes will this recipe make?
These turned out fantastic with no changes to the recipe…like bakery cupcake fantastic!
It sounds like this recipe makes 30 cupcakes, is that true and can I halve the recipe?
Thanks!
Yes, it makes 30 cupcakes. You can definitely half the recipe for 15 cupcakes. You’ll want to be sure to evenly distribute the batter as you fill the cupcake liners. Thanks for asking!