You can use buttercream frosting or your choice of frosting. I have chosen to use a lemon cream cheese frosting and thatโs a bomb!
๐บ๐ธ Lemon Velvet Cupcakes
Ingredients
- 1 cup all purpose flour
- 3/4 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- Yellow food coloring
- 1/4 cup unsalted butter (1/2 stick), softened at room temperature
- 1/2 cup buttermilk
- 2 tbsp vegetable or canola oil
- 1 egg
- 1 tsp white vinegar
- 1/2 tsp baking soda
- 1/4 tsp salt
- Colored sprinkles(optional)
Lemon Cream cheese frosting
- 8 oz cream cheese, softened at room temperature
- 2 cups powdered sugar
- 2 tbsp unsalted butter, at room temperature
- 2 tbsp lemon juice (or more)
Instructions
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In a large bowl put the sifted flour, salt, baking soda and lemon zest, then mix them well with a spoon. Set aside.
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In the bowl of a stand mixer, whisk the butter, oil and sugar until creamy.
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Add the egg and lemon juice.
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In a big cup, mix with a spoon the buttermilk, vinegar and yellow food coloring (use enough to obtain a bright yellow color).
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Pour both flour and buttermilk mixture into the bowl ( with the butter mixture). Make sure to strain the buttermilk mixture. Mix well until smooth.
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Pour the butter in a muffin pan lined with cupcakes liners (2/3 full).
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Bake in a 350ยฐF preheated oven for about 20 minutes.
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Let cool completely.
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Prepare the lemon cream cheese frosting by mixing all the ingredients until smooth.
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Place the cream cheese frosting in a piping bag and pipe the frosting on top of each cupcake.
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Sprinkle with colored sprinkles (optional).
Recipe Notes
- If you are really into lemon, you can use more lemon juice and zest in the cupcakes batter.
- You donโt have to use food coloring.
What do you mean by “strain the buttermilk mixture”
Once the buttermilk is mixed with vinegar, it may start to curdle. Straining the buttermilk mixture (in the mesh strainer) will give you a smooth consistency.