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Buttermilk Lemon Cupcakes or Cake

This recipe for buttermilk lemon cupcakes or cake is loaded with lemon flavor and the buttermilk keeps things nice and moist. I know some people don’t like that word but when it comes to cakes, moist the best work ever! This cake is a lemon lovers dream.

I created this cake recipe for my sisters wedding, where she wanted a lemon cake with strawberry butter cream in the center. I also made it into cupcakes and they are wonderful as well.

For the frosting you can use any of your favorite frostings. I love to use my buttercream recipe but add lemon extract and lemon juice to it so it is a little tart. You can also add strawberry jam, raspberry jam, blueberries, etc. to the buttercream for a fun flavor fusion.

Here are a few of my frosting recipes that you make like:

The Best Buttercream Frosting
Italian Meringue
Chocolate French American Buttercream – leave out the cocoa powder for a lemon friendly version

What you need to make buttermilk lemon cupcakes or cake:

Makes 24 cupcakes or 2 – 8 or 9 inch round cakes or 1 – 9×13 glass cake pan

*To make your own buttermilk: combine 1 1/2 cups milk with 1 1/2 tablespoon vinegar, stir and let sit or a few minutes.

Instructions

  1. Preheat oven to 350 F.
  2. In mixing bowl, combine butter, lemon zest, sugar, eggs and lemon extract and mix until smooth.
  3. In another bowl, add the flour, salt and baking powder together and mix.
  4. Add the buttermilk to the butter and egg mixture followed by the flour mixture and the lemon juice.
  5. Mix everything together until a smooth batter forms.
  6. Place into greased pans or a lined cupcake tin.
  7. Bake cakes as followed: 9 inch rounds: ~22 minutes or until the center is risen and top springs back slightly when pressed on with your finger. 8 inch cakes: ~25 minutes or until center is risen and springs back slightly when pressed on with your finger. 9 x 13 glass pan: ~22-25 minutes or until the center is risen and springs back slightly when pressed on with your finger.
  8. Cupcakes: bake ~ 16 minutes or until the center springs back slightly when pressed on with your finger.
  9. Cool cakes, then frost with your favorite frosting and enjoy.
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Buttermilk Lemon cupcakes or cake

Moist and delicious lemon cake or cupcakes.
Course cake, cupcakes, Dessert
Cuisine cake, cupcakes, Dessert
Keyword Cake, Cupcakes, Dessert, Lemon
Prep Time 10 minutes
Cook Time 25 minutes
Servings 24 cupcakes

Ingredients

  • 1/2 cup salted butter – melted
  • lemon zest from 1 large lemon
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 teaspoons lemon extract
  • 2 cups flour
  • 1 teaspoon salt
  • 1 1//2 teaspoons baking powder
  • 1 1/2 cups buttermilk*
  • 2 tablespoons lemon juice
  • To make your own buttermilk: combine 1 1/2 cups milk with 1 1/2 tablespoon vinegar stir and let sit or a few minutes.

Instructions

  • Preheat oven to 350 F.
  • In mixing bowl, combine butter, lemon zest, sugar, eggs and lemon extract and mix until smooth.
  • In another bowl, add the flour, salt and baking powder together and mix.
  • Add the buttermilk to the butter and egg mixture followed by the flour mixture and the lemon juice.
  • Mix everything together until a smooth batter forms.
  • Place into greased pans or a lined cupcake tin.
  • Bake cakes as followed: 9 inch rounds: ~22 minutes or until the center is risen and top springs back slightly when pressed on with your finger. 8 inch cakes: ~25 minutes or until center is risen and springs back slightly when pressed on with your finger. 9 x 13 glass pan: ~22-25 minutes or until the center is risen and springs back slightly when pressed on with your finger.
  • Cupcakes: bake ~ 16 minutes or until the center springs back slightly when pressed on with your finger.
  • Cool cakes, then frost with your favorite frosting and enjoy.
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