Lemon Cupcakes with Russian Frosting
It took me several attempts before I found the perfect lemon cupcake, but I believe this is it. These cupcakes are lemony, moist, and super delicious. The Russian Frosting is not as sweet as buttercream so it's perfect for these light citrus cupcakes.
I love lemon desserts, and this one is one of my favorites. If you are in the mood for something light and sweet and with lemon flavor, this cupcake recipe is just perfect.
I find that sometimes the buttercream overwhelms a cake or cupcakes with its sweetness, so I wanted a different frosting for these cupcakes. Russian frosting uses sweetened condensed milk and is not as sweet as the buttercream - which uses quite a lot of powdered or confectioner’s sugar.
These cupcakes are wonderful for any occasion. If you try out the recipe, let me know what you think.
Happy baking!
Lemon Cupcakes with Russian Frosting
Lemon Cupcakes with Russian Frosting
Ingredients
- 1 ½ cups cake flour or all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 ½ Tbsp lemon zest
- ¼ cup butter – softened
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ Tbsp lemon juice
- 1 cup butter – softened
- 1 tsp vanilla extract
- Pinch salt
- 1 (14-oz) can sweetened condensed milk
- 1 cup confectioner’s sugar (optional)
Instructions
- Preheat oven to 350°F and prepare two cupcake pans with paper liners.
- In a medium sized bowl, whisk the flour, baking powder, and salt. Set aside.
- Use a small bowl to combine the sugar and lemon zest. Rub the zest into the sugar with your fingers to bring out the aroma and flavor of the zest.
- In a large mixing bowl, add the butter, oil, and lemon sugar and beat until creamy.
- Add in eggs one at a time and vanilla and continue to beat until fully incorporated.
- In a separate container, stir the buttermilk and lemon juice together and then add to butter/sugar mixture and mix until fully incorporated. Fold in the flour mixture and stir until just combined.
- Use two spoons or cookie scoop to place batter into the prepared cupcake liners (about 3/4 full) and bake for approximately 20 to 25 minutes or until a toothpick comes out clean when inserted into the middle of a cupcake.
- Make the Frosting:
- Beat butter at medium-high speed for about 5 minutes. Add salt and vanilla and continue to mix to blend.
- Lower the speed and add the sweetened condensed milk a little at a time (about a third of the can each time). Increase mixer speed and continue to mix until the frosting holds together.
- If you find the frosting is not thick enough, add more sweetened condensed milk or add about 1 cup of powdered sugar.
Notes
Store in fridge in airtight container for up to 4 days.