After nearly a week of rainy weather, we had a beautiful weekend in the Baltimore area. The weather was warm and the sun was shining.
The cake is super moist, and the cake-frosting combo is tangy and not-too-sweet. And the sprinkles on top add a bit of crunch and sparkle.
For the cupcakes (makes 24 cupcakes) –
- 3 cups all-purpose flour
- 1 tbs baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 3 lemons, zested and juiced
- 1 cup buttermilk
- red food coloring, optional
For the frosting (makes about 4 cups) –
- 4 sticks unsalted butter, at room temperature
- 5-6 cups powdered sugar
- 1/2 tsp salt
- 2 tsp lemon extract
- 1/4 cup heavy cream/milk
- yellow food coloring, optional
- yellow sprinkles, optional
For the cake, begin by preheating the oven to 325 degrees F. Line your muffin tins with cupcake liners. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In the bowl of a stand mixer, cream the butter and sugar on high until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well between additions. Add the lemon zest and juice.
On low speed, add the flour mixture and buttermilk in alternating fashion, starting and ending with the flour.
If you want your cupcakes to be pink, add the food coloring, one drop at a time until the batter is whatever color you want it to be.
Fill the prepared cupcake liners 3/4 of the way full. Bake for 25 minutes, or until a knife, when inserted into the center of the cupcakes, comes out clean.
Allow them to cool completely before frosting.
To make the frosting, add the room temperature butter to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium speed until the butter is soft (~1 minute).
Add 2 cups of the powdered sugar, the salt, and lemon extract. Beat on low speed until the powdered sugar is well incorporated.
Add another 2 cups of the powdered sugar, along with the heavy cream/milk. Beat on low speed, and add the additional 2 cups of sugar as needed to thicken the frosting.
Once you’ve achieved your desired consistency, beat the frosting on medium speed for about 4 minutes until the frosting is fluffy and smooth. During this time, you can also add the food coloring, one drop at a time, until the frosting is whatever color you want it to be.
Frost the cupcakes and decorate with some sprinkles, if desired.