Lemon Cupcakes with Lemon Buttercream

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 10 drops Coloring, yellow
  • 1 cup Confectioners' sugar
  • 4 tsp Lemon extract
  • 1/4 tsp Salt
  • 3/4 cup White sugar

• Dairy

  • 11/16 cup Butter
  • 1 tsp Milk
  • 2/3 cup Whole milk

Found on iambaker.net

Description

Ingredients

• 3/4 cup white sugar
• 1/2 cup butter, room temperature
• 2 eggs, room temperature
• 2 teaspoons lemon extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2/3 cup whole milk
• 5 drops yellow food color
• 3 tablespoons butter, softened
• 2 teaspoons lemon extract
• 1 teaspoon milk, or more as needed
• 1 cup confectioners\' sugar, or more as needed
• 5 drops yellow food color

Directions

• Preheat oven to 350 degrees F.
• Grease or line 12 muffin cups with paper liners.
• In the bowl of a stand mixer, beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together until smooth and creamy.
• Sift together flour, baking powder, and salt.
• Slowly add flour mixture, alternating with cold milk, into butter mixture until batter is just mixed.
• Add yellow food color. (optional)
• Spoon batter into the prepared muffin cups. (about 2 tablespoons)
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
• Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Add yellow food color- optional.
• Beat confectioners sugar into butter mixture until desired consistency is reached. You may want to add more sugar.