– 1 ½ sticks 170g unsalted butter, softened – 2 cups (400g) sugar – 3 egg – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 ¼ cups (296g) buttermilk – ¼ cup (57g) lemon juice – ⅓ cup (68g) vegetable oil we use canola oil – 1 Tablespoon (10g) Lemon Extract – Zest of two lemon – 2 sticks 226g unsalted butter, softened but still cool to the touch – 16 oz (453g) Cream Cheese, softened – 2 teaspoons (8g) lemon juice – 1 teaspoon (4g) lemon extract – Zest from 1 lemon, Optional approximately 1 ½ teaspoons (3g) – 6 to 6 ½ cups 690g - 747g powdered sugar
Set the oven to 350 degrees and line cupcake pans with paper liners.Mix flour, baking powder, baking soda, salt, and zest for 30 seconds in a medium bowl. Set aside
1
In another basin, mix buttermilk, oil, lemon essence, and juice. Set aside.Mix butter in mixer bowl at medium speed until creamy. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy.
2
After adding each egg, stir until the yolk is incorporated.With the mixer on low speed, alternately add flour and buttermilk, starting and finishing with flour (3 dry components and 2 liquid).
3
Only mix until combined. Do not overmix.Add ¼ cup of batter to each cupcake liner in the pan.
4
Bake 15-18 minutes at 350 degrees until a toothpick inserted in the middle comes out clean or with few crumbs. Quickly remove from pans to prevent overbaking. Check pan and oven baking times at 15 minutes for safety.Makes 32 cupcakes.
5
Mix softened butter in mixer bowl until smooth.Cut the softened cream cheese and combine it with the butter. Add lemon juice and zest. 1 teaspoon lemon essence for more lemon taste.
6
Add powdered sugar gradually and beat thoroughly.Chilled icing pipes finest. Make it ahead, chill, and soften and blend before using. Avoid microwave softening. Refrigerate the piping bag or bowl briefly to firm up soft frosting.
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