Lemon Cupcakes with French Vanilla Buttercream - ButterYum
Has Spring sprung in your neighborhood? It certainly has here. We have beautiful blooms everywhere and the bright sunshine reminds me that I need to share these cheerfully scrumptious lemon cupcakes with you. Be careful though... they're addictive. Happy Spring!!!
Lemon Cupcakes with French Vanilla Buttercream
makes 24 cupcakes using a #20 scoop (recipe may be halved)
- 2 1/4 cups cake flour (see substitution below)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups buttermilk (see substitution below)
- 4 large egg whites (reserve yolks for French Vanilla Buttercream below)
- 1 1/2 cups sugar
- 8 tablespoons unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon oil (not extract - see substitution below)
Directions (no need to preheat oven at this point - the cupcake batter needs to rest for 20 minutes before baking so turn the oven on after you finish mixing the batter)
- In a small bowl, combine the buttermilk, egg whites, vanilla extract, and lemon oil; set aside.
- In a medium bowl, whisk together the cake flour, baking powder, and salt; set aside.
- In the bowl of a stand mixer fitted with the flat beater, cream butter and sugar on medium speed for 3 minutes.
- Turn off the mixer and add 1/3 of the flour mixture; mix just until the dry ingredients are moistened.
- Add 1/2 of the wet ingredients; mix just until incorporated.
- Repeat process with 1/3 of the dry, remaining half of the wet, and remaining third of the dry ingredients, occasionally scraping down the sides of the bowl.
- Set mixture aside to rest for 20 minutes.
- Preheat oven to 350F.
- Line a muffin tin with paper liners.
- Fill each liner with a level scoop of batter using a #20 scoop.
- Bake for 15 minutes, cool completely.
- Pipe with French Vanilla Buttercream (recipe below).
- To substitute 1 cup of cake flour - combine 2 tablespoons cornstarch and enough all-purpose flour to equal 1 cup (bleached all-purpose flour is preferred)
- To substitute 1 cup of buttermilk - combine 1 tablespoon vinegar and enough milk to equal 1 cup
- To substitute 1 teaspoon lemon oil - use 1/2 teaspoon pure lemon extract plus the zest of 2 lemons
French Vanilla Buttercream
makes enough to frost 24 cupcakes
- 75 grams egg yolks (about 4 egg yolks)
- 100 grams sugar (1/2 cup)
- 110 grams light corn syrup (about 2 2/3 tablespoons)
- 300 grams unsalted butter, softened (about 2/3 pound)
- 4 grams pure vanilla extract (about 1 teaspoon)
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks until light yellow in color; turn off the mixer until you're ready to add the hot sugar syrup.
- In a heavy-bottomed saucepan, heat the sugar and corn syrup together, stirring constantly, until the mixture comes to a full rolling boil.
- Immediately pour a small amount of the hot syrup into the beaten egg yolks and turn the mixer on right away for a few seconds; turn off and scrape the inside of the bowl with a spatula.
- Repeat the process using 1/2 of the remaining sugar syrup; mix again for several seconds, turn off, and scrape bowl.
- Add the remaining sugar syrup and turn the mixer back on, this time allowing it to continue to mix until the egg mixture is completely cool, about 5 minutes (feel the bottom of the bowl to gauge the temperature of the mixture).
- When the egg mixture is completely cool, beat in the softened butter and vanilla extract, scraping down the sides of the bowl once or twice.
- Pipe buttercream onto completely cooled cupcakes.
- Garnish as desired and serve cupcakes at room temperature.
- Refrigerate unused buttercream - allow to come to room temp before using (you may need to whisk the room temp buttercream to restore it's creamy texture).