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Lemon Cupcakes with Almond Buttercream

Ingredients

For the cupcakes

  • 1 stick unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup milk
  • zest and juice of 2 lemons

for the buttercream

  • 2 sticks unsalted butter softened
  • 1 tbspn almond extract
  • 4 cups confectioners sugar

Instructions

  • Preheat oven to 350 and line a cupcake tin with liners.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Add in the eggs one at a time beating well after each addition. Remember to scrape down the sides of the bowl afterwards. Slowly add in the milk and vanilla.
  • Slowly add in the dry ingredients and mix until combined. Add in the lemon zest and lemon juice.
  • Fill the liners 3/4 of the way full and bake for 10-12 minutes or until a toothpick inserted comes out clean.

for the frosting

  • Beat the butter until light and fluffy.
  • Slowly add in the powdered sugar. Once all incorporated, add in the almond extract. If icing is too thick you can add in milk a tablespoon at a time until desired consistency is reached.

Assembly

  • Once cupcakes are completely cool, use a piping bag and a Wilton #150 tip to pipe the flowers.