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Delicious Lemon Drop Cupcakes with Sugared Rim Buttercream

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Light and bright lemon drop cupcakes topped with a creamy buttercream and a sparkling sugared rim, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1 cup (225g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (for buttercream)
  • 1 teaspoon lemon zest (for buttercream)
  • ½ teaspoon vanilla extract (for buttercream)
  • Granulated sugar, for rimming

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat ½ cup softened butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed.
  5. Mix in lemon juice, lemon zest, and vanilla extract until combined.
  6. Add flour mixture in three parts, alternating with buttermilk, starting and ending with flour. Mix on low speed just until combined after each addition. Avoid overmixing.
  7. Spoon batter evenly into cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For buttercream, beat 1 cup softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, mixing well after each addition.
  11. Stir in lemon juice, lemon zest, and vanilla extract. Beat on high speed for 3-4 minutes until light and fluffy.
  12. Lightly brush the rim of each cooled cupcake with water or lemon juice, then dip into granulated sugar to create the sugared rim.
  13. Pipe or spread buttercream on top of each cupcake.

Notes

Use room temperature ingredients for best results. Avoid overmixing after adding flour to keep cupcakes light. Brush rims with lemon juice instead of water for better sugar adhesion and extra lemon flavor. Chill buttercream for 10 minutes if kitchen is warm to help it hold shape.

Nutrition

Keywords: lemon cupcakes, lemon drop cupcakes, sugared rim, buttercream frosting, easy lemon dessert, lemon cupcake recipe, bright lemon cupcakes

Find it online: https://blixfood.com/delicious-lemon-drop-cupcakes-recipe-with-sugared-rim-buttercream-easy-steps/