Vanilla Cupcakes With Yellow Lemon Buttercream are a delicious way to welcome spring. Light, tangy, and perfect for a celebration, these mini cupcakes look gorgeous on a party tray. Bake up a batch of Vanilla Cupcakes With Yellow Lemon Buttercream for a sweet lemon treat.
With a burst of citrus, these Vanilla Cupcakes With Yellow Lemon Buttercream bring deliciously sunny flavors to your dessert table. Moist, tender and light vanilla cupcakes are frosted with a silky lemon buttercream, colored with a pretty shade of yellow. Made in mini form, these cupcakes have just the right balance of lightly sweetened vanilla and tangy lemon flavors.
Cupcake Baking Essentials
A batch of mini vanilla cupcakes comes together easily with this recipe. Start with a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Gourmet Stainless Steel Spatula Spoon for the batter. This recipe calls for both lemon zest and lemon juice, and the GoodCook Citrus Squeezer and GoodCook Fine Zester work perfectly for these tasks.
Line a GoodCook 24 Cup Mini Muffin Pan with mini liners, pour in the batter, and bake to golden perfection. Once cooled, frost with yellow lemon buttercream, top with a raspberry, and you’ve got 24 perfect little cupcakes.
Let’s get baking!
Bake & Share
Happy cupcake baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Mini Vanilla Cupcakes With Lemon Buttercream
Pillowy soft, lightly sweetened cupcakes with a tangy, bright buttercream
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 mini cupcakes
- 3/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking powder
- pinch salt
- 6 tablespoons butter, softened
- 1/3 cup sugar
- 1 large whole egg and 1 egg yolk, room temperature
- 6 tablespoons milk, room temperature
- 1/2 teaspoon pure vanilla extract
- raspberries for garnish, optional
For the buttercream:
- 1/2 cup unsalted butter, softened
- 3 to 4 cups confectioners sugar
- 3~4 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- pinch of salt
- 2~3 drops yellow food coloring, optional
Preheat the oven to 350°F. Line the GoodCook 24 cup mini muffin pan with paper liners.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until combined.
In a small bowl, stir together milk and vanilla.
In the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy. Add eggs, one at a time. Turn the machine to low and add one third of the flour mixture. Once the flour is barely mixed in, add half of the milk mixture and let mix until barely mixed in. Do not overmix. Continue with another third of the flour, the remaining milk, and finally the remaining flour. Using a rubber scraper, stir to make sure there are no dry or wet streaks remaining.
Using a 1.5 tablespoon scoop, fill each muffin cavity with batter. Bake for 20-25 minutes, or until a tester inserted into the middle comes out clean, with a few moist crumbs attached. Let cool completely.
To make the buttercream, Add the butter and confectioners sugar, and mix with an electric mixer on slow until combined. Add the vanilla, lemon juice, zest, salt, and food coloring and continue mixing. Add milk one tablespoon at a time until desired consistency is reached. Pipe over cooled cupcakes. To serve. Top with a raspberry on each.