{"id":2012,"date":"2023-03-10T10:45:37","date_gmt":"2023-03-10T10:45:37","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=2012"},"modified":"2023-03-10T17:50:27","modified_gmt":"2023-03-10T17:50:27","slug":"lemon-cupcakes-with-lemon-buttercream-frosting-gluten-free-option-high-altitude-option","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/lemon-cupcakes-with-lemon-buttercream-frosting-gluten-free-option-high-altitude-option\/","title":{"rendered":"Lemon Cupcakes with Lemon Buttercream Frosting (gluten-free, high altitude option)"},"content":{"rendered":"\n
\"A<\/figure>\n\n\n\n

These easy Lemon Cupcakes with Lemon Buttercream Frosting make the perfect spring or summer dessert, for any type of celebration!<\/p>\n\n\n\n\n\n\n\n

Is lemon your favorite flavor?<\/h2>\n\n\n\n

Oh good, now I feel like I’m talking to my husband! \ud83d\ude09 <\/p>\n\n\n\n

He’s lemon crazy. While I’d reach for chocolate first for any dessert, he’s always super excited when I make a dessert that’s fruity and bright! For Valentines Day this year I made him these Lemon Cupcakes. <\/p>\n\n\n\n

These thick, fluffy Lemon Cupcakes are filled with a bright, sweet lemon flavor that’s totally irresistible. Even this chocolate-addict agrees!<\/p>\n\n\n\n

When making a lemon-flavored dessert it’s always important to make sure you get just the right amount <\/em><\/strong>of lemon in it.<\/p>\n\n\n\n

Too much and it’s mouth puckering and extremely overbearing. Too little and you’re left thinking… is this vanilla with an accidental lemon zest or something???<\/em><\/p>\n\n\n\n

These Lemon Cupcakes are THE perfect flavor of an “OH YEAH these are lemon!” \ud83d\ude42<\/strong> Sweet and tangy with Lemon Buttercream Frosting on top that melts in your mouth.<\/p>\n\n\n\n

\"Plain<\/figure>\n\n\n\n

There’s a few tips and tricks though, to making these the best cupcakes.<\/h3>\n\n\n\n

First, you’ll need to make “buttermilk” with your milk and lemon juice. <\/strong><\/p>\n\n\n\n

This helps keep the cupcakes deliciously moist and gives an extra tang. Simply mix your milk and lemon juice together in a separate, small bowl. Let them set for a few minutes.<\/p>\n\n\n\n

The milk will start to look a little funky as it sours and turns into “buttermilk.” That’s a GOOD thing! You want that.<\/p>\n\n\n\n

Oddly enough, I prefer to use 2% milk and lemon juice rather than buttermilk itself in this recipe. These cupcakes are already on the thicker side, and too much buttermilk makes them too dense.<\/p>\n\n\n\n

The second most important detail in making these Lemon Cupcakes is using lemon ZEST.<\/strong><\/p>\n\n\n\n

Shortly after my husband and I got married I tried to make my first ever lemon-flavored dessert without lemon zest, because we didn’t have a tool to zest<\/a> a lemon with. I ignored all the warnings and guess what, it was seriously lacking in lemon flavor.<\/em><\/p>\n\n\n\n

Lemon zest is the KEY to having full lemon flavor in your baked goods. DO NOT skimp on it!<\/strong><\/p>\n\n\n\n

Last but not least, the Lemon Buttercream Frosting.<\/h4>\n\n\n\n

Sure, you could top these with another flavor but the Lemon frosting on top is what really seals the deal. Smooth, creamy, dreamy frosting that’s so sweet and buttery. Yum.<\/p>\n\n\n\n

I’m admittedly not a huge frosting fan, so my frosting recipe is on the smaller side. If you prefer to have totally loaded cupcakes and LOVE frosting, then you probably want to make a double batch.<\/p>\n\n\n\n

These Lemon Cupcakes can be made gluten-free <\/strong>with a gluten-free all purpose flour blend (or, make them with regular all purpose flour, if you don’t need them to be).<\/p>\n\n\n\n

They can also be made in high altitude’s easily.<\/strong> At 5,000 feet, mine don’t need any adjustments. However, if you live over 5,000 feet in altitude, I would recommend reducing the baking powder to 3\/4 teaspoon.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

These Lemon Cupcakes are moist, thick, filled with fresh lemon flavor and topped with a buttery and sweet Lemon Buttercream Frosting.<\/strong><\/p>\n\n\n\n

After you make them, let me know what you think in the comments, below.<\/strong> I love to hear from ya’ll!<\/p>\n\n\n\n

Craving other citrus recipes? <\/strong>Check out my gluten-free Lemon Pancakes<\/a> or my gluten-free Lemon Honey Granola.<\/a> <\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"\"<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Lemon Cupcakes with Lemon Buttercream Frosting (gluten-free option, high altitude option)<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Prep Time<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cook Time<\/div>\n\t\t\t\t
21<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Total Time<\/div>\n\t\t\t\t
36<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 12<\/span> cupcakes<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalories<\/span>: 303<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Chelsea Green<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingredients<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
Lemon Cupcakes<\/div>\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tmilk of choice (skim, 2%, whole or almond)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp<\/span>\n\t\t\t\t\t\t\t\t\t\tlemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter, melted<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tzest of 2 lemons<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\teggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tvanilla<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tgluten-free all purpose flour (or regular flour)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tbaking powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
    \n\t\t\t\t\t\t
    Lemon Buttercream Frosting<\/div>\n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter, softened<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp<\/span>\n\t\t\t\t\t\t\t\t\t\tlemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tzest of 1 lemon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tvanilla<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tpowdered sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
      \n\t\t\t\t\t\t
      High Altitude Adjustment (for 6,000-8,000 ft): Use only 3\/4 tsp baking powder. <\/div>\n\t\t\t\t\t\t
        \n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
        \n\t\t
        Instructions<\/div>\n\t\t\t\t
        \n\t\t\t\t\t\t
        Lemon Cupcakes:<\/div>\n\t\t\t\t\t\t
          \n\t\t\t\t\t\t\t\t
        1. \n\t\t\t\t\t\t\t\t\t\t

          In a small bowl, combine your milk and lemon juice and let them sit for a few minutes to sour, to create your “buttermilk.”<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        2. \n\t\t\t\t\t\t\t\t\t\t

          Preheat your oven to 350 and line a muffin pan with cupcake liners (and lightly spray them with nonstick spray too!).<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        3. \n\t\t\t\t\t\t\t\t\t\t

          In a large mixing bowl, beat together your butter and sugar with a hand mixer. Add in your vanilla, lemon zest, and eggs and whisk together again. Lastly, add in your "buttermilk" and mix briefly, till well incorporated.\u00a0<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        4. \n\t\t\t\t\t\t\t\t\t\t

          To the same bowl, add your flour, baking powder and salt. Mix together well until you have a smooth batter.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        5. \n\t\t\t\t\t\t\t\t\t\t

          Fill each cupcake liner about 2\/3 way full, filling all 12 liners with the entire cupcake batter.\u00a0<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

        6. \n\t\t\t\t\t\t\t\t\t\t

          Bake in the oven for about 18-21 minutes, or till the cupcakes have set on top and a toothpick inserted comes out clean.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t

          \n\t\t\t\t\t\t
          Lemon Buttercream Frosting<\/div>\n\t\t\t\t\t\t
            \n\t\t\t\t\t\t\t\t
          1. \n\t\t\t\t\t\t\t\t\t\t

            In a large mixing bowl, use a hand mixer and combine your butter, lemon juice, lemon zest and vanilla. Pour in your powdered sugar and blend till smooth.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

          2. \n\t\t\t\t\t\t\t\t\t\t

            After your cupcakes have cooled, either spread or pipe the frosting onto your cupcakes.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

          3. \n\t\t\t\t\t\t\t\t\t\t

            Devour!<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t

            \n\t\t
            Recipe Notes<\/div>\n\t\t

            Stored in an airtight container, these lemon cupcakes last about 2-3 days.\u00a0<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

            These easy Lemon Cupcakes with Lemon Buttercream Frosting make the perfect spring or summer dessert, for any type of celebration!<\/p>\n","protected":false},"author":2,"featured_media":8271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[11,114,377,320,465,463],"tags":[],"yoast_head":"\nLemon Cupcakes with Lemon Buttercream Frosting (gluten-free, high altitude option) - Mile High Mitts<\/title>\n<meta name=\"description\" content=\"These fluffy, sweet Lemon Cupcakes with Lemon Buttercream Frosting can be made gluten-free and\/or for high altitude bakers.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.milehighmitts.com\/lemon-cupcakes-with-lemon-buttercream-frosting-gluten-free-option-high-altitude-option\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Cupcakes with Lemon Buttercream Frosting (gluten-free, high altitude option) - 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