Lemon Flower Cupcakes with Buttercream Frosting
Soft lemon cupcakes topped with creamy, zesty buttercream and delicate edible flowers. A stunning dessert that brings sunshine to your table!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup whole milk
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter softened
- 3 –4 cups powdered sugar sifted
- 2 tbsp heavy cream or milk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Yellow gel food coloring optional
Decoration:
- Edible sugar flowers or fondant daisies
- White sugar pearls or sprinkles
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Combine Batter: Add dry ingredients alternately with milk, starting and ending with flour. Mix gently until just combined — don’t overmix.
- Bake: Fill liners ⅔ full and bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Make the Frosting: Beat butter until creamy. Add powdered sugar gradually, then mix in lemon juice, zest, vanilla, and cream. Whip until fluffy, adjusting consistency as needed.
- Decorate: Pipe frosting onto cooled cupcakes using a star tip. Add sugar pearls and edible flowers for a gorgeous, spring-inspired finish.