Lemon Cupcakes with Rich Russian Buttercream
Lemon Cupcakes with Russian Buttercream combine zesty lemon flavor with a rich frosting made with condensed milk.
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Cooking tools:
- Stand mixer
- Microplane
- Piping bag
- Star piping tip
- Muffin tin
- Cupcake liner
- Cooling rack
- Sifter
- Toothpick
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- Cupcakes
- 3 1/4 cup + 2 tablespoons sifted Swans Down® Cake Flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon, finely chopped (or use microplane zester)
- 1/3 cup fresh lemon juice (2 to 3 lemons)
- 1 batch Russian Buttercream
- Sprinkles (optional)
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