Go Back
Print

Lemon Cupcakes with Lemon Buttercream Frosting (gluten-free option, high altitude option)

Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 12 cupcakes
Calories 303 kcal
Author Chelsea Green

Ingredients

Lemon Cupcakes

  • 1/3 cup milk of choice (skim, 2%, whole or almond)
  • 3 tbsp lemon juice
  • 1/2 cup butter, melted
  • 1 cup sugar
  • zest of 2 lemons
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/3 cup gluten-free all purpose flour (or regular flour)
  • 1 tsp baking powder
  • 1/4 tsp salt

Lemon Buttercream Frosting

  • 1/2 cup butter, softened
  • 2 tbsp lemon juice
  • zest of 1 lemon
  • 1 tsp vanilla
  • 2 cups powdered sugar

High Altitude Adjustment (for 6,000-8,000 ft): Use only 3/4 tsp baking powder.

Instructions

Lemon Cupcakes:

  1. In a small bowl, combine your milk and lemon juice and let them sit for a few minutes to sour, to create your "buttermilk."

  2. Preheat your oven to 350 and line a muffin pan with cupcake liners (and lightly spray them with nonstick spray too!).

  3. 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. 

  4. To the same bowl, add your flour, baking powder and salt. Mix together well until you have a smooth batter.

  5. Fill each cupcake liner about 2/3 way full, filling all 12 liners with the entire cupcake batter. 

  6. Bake in the oven for about 18-21 minutes, or till the cupcakes have set on top and a toothpick inserted comes out clean.

Lemon Buttercream Frosting

  1. 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.

  2. After your cupcakes have cooled, either spread or pipe the frosting onto your cupcakes.

  3. Devour!

Recipe Notes

Stored in an airtight container, these lemon cupcakes last about 2-3 days.