Vanilla Cupcakes with Lemon Buttercream

Happy Easter! I decided to create a cute Easter cupcake today to share with you all.

Recipe – 

1 stick of real butter at room temperature

1 cup plus 2 tblsp. sugar

2 large eggs at room temperature

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

dash of salt

3/4 cup buttermilk

 

Directions – 

Mix butter and sugar together until light and fluffy. Add one egg at a time until incorporated, add vanilla. Scrape down bowl.

Preheat oven to 325 degrees

In a separate bowl, sift or mix with a fork – flour, baking soda, baking powder, salt.

If you do not have buttermilk, make your own by mixing 1 cup of milk and 2 tblsp. of white vinegar, let sit for a minute.

Alternate buttermilk and flour mixture, do not overmix.

Fill paper cups 3/4 full and bake for 16-18 minutes depending on how full your cups are and the altitude.

Buttercream Frosting – https://rawbasil.wordpress.com/2013/11/25/buttercream-frosting/

For lemon frosting, add 1/4 tsp. lemon extract, add more if you want a stronger lemon taste.

I used the cadbury eggs and sifted cocoa on top.

Let cool, frost & ENJOY! I hope you all have a blessed Easter!

 

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Thank you for stopping!

– Jessica

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Buttercream Frosting

I love making buttercream & I love eating it too! I always start with a basic recipe then I add a little more of vanilla and a little more of milk, and a little more powdered sugar until it’s perfect….. for my taste, that day. 😉

 

To frost about 12 cupcakes:

1 stick of butter – real butter

2-3 cups of powdered sugar

1-2 tblsp. milk

1 tsp. vanilla

Combine butter, 1 cup of powdered sugar, vanilla, and 1 tblsp. of milk. Mix for 1-2 minutes then gradually add more powdered sugar until reached consistency. Peaks should form so the frosting holds its shape.

If frosting is too thick, add a little more milk. Too thin, add more powdered sugar.

I use Wilton tip 1M

cupcakes

 

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