lemon buttercream frosting

Dandelion cupcakes with lemon buttercream frosting are a delicious foraged treat with many health benefits from dandelion flowers!

Dandelion Cupcakes with Lemon Buttercream Frosting

all-purpose flour

¼ tsp baking soda

½ tsp baking powder

salt

butter (1½ sticks (at room temperature))

sugar

honey

eggs

buttermilk

lemon (zested)

dandelion petals

butter (1 stick (at room temperature))

lemon

sugar (to desired consistency)

Preheat the oven to 350° F (176° C)

Line a 12 muffin tin with baking cups.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

With a mixer, cream the butter and sugar together for approximately 1 minute, or until light and fluffy. Add in the honey and mix until fully incorporated.

Add in the eggs one at a time, then turn the mixer off and scrape the bottom and sides of the bowl to make sure there isn&#39;t any unmixed butter and sugar.

With the mixer on low speed, add the buttermilk and flour mixture a little at a time, alternating between each. Mix until evenly distributed.

Add in the lemon zest and dandelion petals, making sure they are evenly incorporated and aren&#39;t clumped together.

Fill each lined muffin tin with ¼ cup of the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the cupcakes to cool in the pan for 15 minutes, then they can be placed carefully on a wire rack to cool for another 30 minutes.

While the cupcakes cool, prepare the frosting.

Dandelion Cupcakes

In a medium mixing bowl, combine the butter, lemon juice, lemon zest, and salt.

Using an electric mixer on medium speed, mix thoroughly until smooth and creamy. Add in the confectioner&#39;s sugar ½ cup at a time, mixing in between until the desired consistency is reached.

Spread the frosting evenly over the top of the cupcakes. Garnish the cupcakes with dandelion petals or flowers if desired.

Lemon Buttercream Frosting

Delicious lemon buttercream frosting, the perfect topping for any cake or cupcake.

salted butter

icing sugar

lemon zest

lemon juice

cream

Whip your butter with the paddle attachment if you have one, or just a general beater with your mixer.

Add in your icing sugar, one cup at a time, beating continously. Now 2 tablespoons lemon zest worked wonderfully for me. Zested peel should not be done on a regular grater, by the way, you need a smaller size, a zester grater, in fact. The size is perfect without being overwhelming chunks in your cooking.

The 3 tablespoons of lemon juice was just perfect for my tastes, zingy and zippy with a sweet background of pure sugar and butter. I then added the 2 teaspoons of cream to thin it out.

These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the tastiest citrus dessert ever! You'll love how easily they come together.

Lemon Cupcakes

(163 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

(56 grams) unsalted butter, room temperature

(60 milliliters) vegetable oil

(155 grams) sugar

tsp vanilla extract

tbsp (90 milliliters) milk

(60 milliliters) fresh lemon juice

(224 grams) unsalted butter, room temperature

(460 grams) powdered sugar

Salt,

Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.

Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.

Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.

Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Remove cupcakes from the oven and place on a cooling rack to cool.

When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until smooth and well combined.

Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.

Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.

Pipe the frosting onto the cupcakes. I used Ateco tip 844.

Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.

Omg !
I made these lemon cupcakes !
Amazing .
Will continue to always make them , everyone loved them !

https://content.jwplatform.com/videos/BUzkBnXY.mp4

These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the best lemon cupcakes! They are easy to make and perfect for spring and summer!

Lovely lemon buttercream frosting made with 3 simple ingredients and whipped to fluffy perfection. This simple lemon frosting will brighten up all of your favorite treats and can easily be made vegan and dairy free!

Lovely Lemon Buttercream Frosting

(2 sticks) salted butter

In the bowl of an electric mixer (or use a hand mixer), add the softened butter or softened vegan butter and whip on high until light and fluffy, about 1 minute. Add 2 1/2 cups powdered sugar, lemon juice and lemon zest; beat on high for 1-2 minutes more until well combined. Taste and add ½ cup more powdered sugar, if necessary. You may need to scrape the frosting down the sides of the bowl and then beat again. Optional: You may need to add in a little bit of milk (about 1 tablespoon) to thin the frosting out so it’s a little more creamy, but it depends on how you like it.

Spread frosting over a cooled cake or your favorite treats!

Lemon buttercream frosting is tangy, sweet, and creamy. It tastes delicious on everything and is so easy to make!

(16 Tbsp; 226 grams) unsalted butter, softened to room temperature

2 and 1/2 Tablespoons fresh lemon juice

heavy cream

salt,

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners&#8217; sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners&#8217; sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.

Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it’s creamy again. You may need to add a little milk or heavy cream if it’s still too stiff.

I made it and it was heavenly delicious n creamy …piped it on mini cupcakes …both my family and the guests ate the whole thing with satisfaction…Thank you very much for the recipe …love your recipes and I preordered your book 

Excellent frosting! The instructions were clear and easy to follow.  I halved the recipe and it frosted a 9x13 pan of lemon bars perfectly.  I only wish I had made the full recipe to have leftover frosting.  So yummy!

If I wanted to color this lemon frosting using food gel, it wouldn't ruin the frosting, would it? I'd be using soft pastel colors by Americolor. Thanks!

Great taste, but recipe should be titled as a “whipped” buttercream or directions should be changed to not whip as long and at such high speeds. I followed directions to a T and the texture is more like whipped cream versus a thicker traditional buttercream.

This is so yummy. I just made the icing and it is the best lemon icing I have ever had. Thank you for posting this.

Delicious!  This worked great and my whole family loved it.  Just as good the next day.

Sweet recipe! Can I use this cream to frost a lemon (birthday) cake from your recipe? I want to make the lemon cake with lemon cream cheese buttercream from your recipe, but use this one here instead to cover the cake :)

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