These perfect lemon cupcakes are pure sunshine on a plate. They are soft and tender and full of lemon goodness. The lemon buttercream on top is out of this world.
Mix with electric mixer on medium speed for about two minutes. Batter will be thick
For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe).
For regular cake, pour into a greased 9x11 pan or two round pans
Bake at 350 degrees for 25-30 minutes
Don't over bake or the cake will be too dry!
The toothpick test works to check to see if they're done
The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting
Lemon Buttercream Frosting:
Place the butter in a large mixing bowl
Add 4 cups of sugar, then the juice and the zest
Beat until smooth and creamy
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total).
Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)
Garnish with berries, if desired right before serving
Video
Notes
After the cupcakes are frosted and right before serving, add half of a sliced strawberry so the juices don't bleed into the frosting.