Zesty Lemon Cupcakes with Swiss Meringue Buttercream

Zesty Lemon Cupcakes
I’m always a fan of anything lemon, especially when spring time rolls around.
These cupcakes are light and fluffy and full of flecks of tangy lemon zest.
They’re sure to brighten up any day. 
Zesty Lemon Cupcakes

Ingredients
¾ c. all-purpose flour
¾ c. cake flour

1 c. sugar
8 tbsp. (1 stick) butter, room temperature
2 large eggs, at room temperature
1½ tsp. baking powder
¼ tsp. salt
Zest of 2 lemons
1 tsp. vanilla extract
2½ tbsp. lemon juice
½ c. whole milk

DIRECTIONS:
1. Preheat the oven to 350˚ F. Line cupcake pans with 12 paper liners. 

2. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt. Whisk together and set aside.
3. In the bowl of a stand mixer, combine butter, sugar and lemon zest. Beat on medium-high speed until fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla and lemon juice. 
4. Turn the speed down to low, mix in ⅓ of the dry ingredients just until incorporated. Then ⅓ of the milk. Continue to alternate and mix in the remaining milk and dry ingredients, beating just until incorporated.
5. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely (30 minutes or so) before frosting.

Swiss Meringue Buttercream
Ingredients:
2½ large egg whites

½ c. sugar (heaping)
½ lb. (2 sticks) butter, at room temperature
Pinch of salt
1 tsp. vanilla

DIRECTIONS:
1. To divide an egg white, whisk one egg white in a liquid measuring cup. Divide the white into two equal portions (save the other half or toss it out). 

2. Combine the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (medium heat).
3. While the mixture begins to heat, whisk frequently to avoid setting the egg whites. Whisk until the mixture reaches 165° F and the sugar has dissolved (it will begin to look foamy).
4. Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled, about 7-8 minutes or so.
5. Reduce the speed to medium and add the butter, 2 tablespoons at a time. Continue to beat on medium-high speed until thick and smooth, about 3-4 minutes. Stir in the vanilla extract and mix just until incorporated. Depending on the consistency and temperature of your frosting, you may want to chill it in the refrigerator for 15-20 minutes before using it.
(Makes enough to frost 12 cupcakes)

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. These look so yummy! I’m a big fan of Swiss Buttercream, I find ‘normal’ buttercream to be way too sweet, and I’m not fond of the somewhat gritty texture either. I will definitely be trying this recipe!!

    I would love it if you would link up at Watch Out, Martha!’s link up party: Martha Mondays (every Monday through Wednesday)! Hope to see you there!
    http://www.watchoutmartha.net/

  2. The meringue frosting sound so interesting… this sounds like one knock out cupcake. Thanks for sharing it on foodie friday.

  3. Hello, what a beautiful blog! Thank you so much for linking up to Fabulous Friday at Faith, Trust, & Pixie Dust so that I could get to know you. This recipe looks great & the picture is so good too. Great to “meet you”.

    Warmly, Michelle

  4. I made these cupcakes this morning. The only changes I made were to use lemon extract instead of vanilla, and I used the juice of the 2 (meyer) lemons I zested which ended up being more than specified amount. I looked for a good lemon cupcake to match with my lavender frosting so I didn’t use the swiss butter cream (although that part of the recipe looks pretty standard. I made 6 full size cupcakes and 22 mini cupcakes. I could have gotten 24 minis if i wanted. The batter tasted amazing. They baked up light and fluffy (looking). They didn’t brown at all. The mini cupcakes rose more than the standard size giving a nice little dome. I didn’t taste the baked cakes as they were allocated for giving away, but since the batter was SO tasty and they baked well, I imagine they were scrumptious (let’s hope so for the gift recipients) 🙂 This recipe would be worth doubling!