Lemon Cupcakes with Vanilla Bean Frosting
September 3, 2014
12 Comments
Labor day has passed and pumpkin is exploding on the internet! I love fall and I love pumpkin everything, but with highs in the mid 90’s I just can’t pretend it’s fall yet. No matter how much I want that pumpkin latte.
For me, summer flavors burst with sweet handpicked berries, juicy melons, and tangy lemons! Ice-cold lemonade is the perfect antidote to the summer heat, squeezing lemon juice on fresh summer veggies is the best, and those lovely, light and summery desserts…Mmmm. Today, I’m holding onto summer just a little bit longer with a light, refreshing lemony dessert recipe.
Today’s recipe takes the (cup)cake for refreshing summer desserts…Lemon Cupcakes with Vanilla Bean Frosting!
These cupcakes bake up light and airy with a refreshing, lemony tang that contrasts perfectly with the sweet and creamy vanilla bean frosting. Yummy!
Adding lemon to any dessert makes them taste light enough to eat the whole batch. Go ahead, indulge, I promise I won’t tell 🙂
Lemon Cupcakes with Vanilla Bean Frosting
Ingredients
CUPCAKES
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1 2/3 cup flour
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½ teaspoon baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
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½ cup butter
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1 cup sugar
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1 large egg
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¼ cup greek yogurt or sour cream
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juice and zest of 2 lemons
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½ cup milk
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2 teaspoons vanilla extract
FROSTING
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½ cup butter softened
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2 cups powdered confectioner sugar
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½ vanilla bean* or 1 teaspoon vanilla extract
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pinch of salt
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Optional: Extra lemon zest for garnish
Instructions
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Preheat oven to 350 degrees F. Line a 12 muffin pan with cupcake liners.
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CUPCAKES: In a medium bowl melt butter in microwave on medium powder. Whisk in sugar until dissolved. Whisk in egg, yogurt, milk, lemon juice and zest, and vanilla until completely blended.
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In a large bowl whisk together flour, baking powder, baking soda, and salt. Slowly whisk in wet ingredients until no lumps remain. Divide batter equally among muffin tin. Bake until toothpick comes out clean, about 15-20 minutes. Allow to cool completely.
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FROSTING: Once cupcakes are cool, if using a vanilla bean, slice vanilla bean open and scrap out inside seeds*. Beat softened butter on medium speed with a standmixer or electric mixer until smooth and creamy, about 3 minutes. Add powdered sugar, vanilla and a pinch of salt and beat on high until frosting is fluffy, about 1-3 minutes, scraping down sides when necessary.
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Evenly divide frosting between cupcakes. Sprinkle with lemon zest and enjoy!
Recipe Notes
* A nice explanation on how to open and use a vanilla bean can be found at TheKitchn
Amanda @ Cookie Named Desire
I am obsessed with lemon-flavored treats, so this screams my name! It looks absolutely divine! Pinned!
Karen
Thanks Amanda! If you love lemon desserts I definitely recommend these cupcakes. I have a weakness for them too and just loved these little guys 🙂
Katie @ Butterlust
hooray for holding onto summer! (though I do love me a PSL) these cupcakes are perfect! those little vanilla bean specks get me every time!
Karen
Thanks Katie! I totally love the PSL too! With the weather outside, I’ve been operating right on the cusp of summer and fall flavor cravings…Yesterday it felt like 93 degrees outside, but today the high was only 78. If this keeps up I’ll definitely be diving head-first into all the pumpkin, apple, maple flavors in no time 🙂
Judy @ I'm Bored, Let's Go
I’m with you, too hot here to think about fall and all the pumpkin recipes! I love all things lemon and these looks so light and delicious. Although I do have a buttercream addiction so I’m sure mine would have much more frosting!
Karen
Thanks Judy! I totally agree that all cupcakes are improved by more buttercream 🙂 It definitely wouldn’t be a bad idea to double the frosting recipe…especially if you’re trying to pipe it on the cupcakes.
Heather
Those cupcakes looks so light and lemony. I love the speckles of vanilla bean in the frosting!
Karen
Thanks Heather! I love how the little vanilla speckles look and taste too 🙂
Jessica | A Happy Food Dance
Love that you can see the vanilla bean in the frosting – these look so decadent!
Karen
Thanks Jessica! I love the little specks too! I started using vanilla beans only about a year ago and totally think they are worth it, for both their vanilla-y taste and how fun they look 🙂
Denise | Sweet Peas & Saffron
I will admit that I drank a pumpkin latte yesterday…but I am also still game for light, summery desserts like this! They look delicious, and I love those little flecks of vanilla in the frosting…yum!
Karen
Thanks Denise! I just started working with vanilla beans about a year ago and I think they are really worth the extra cost and effort. The vanilla flavor is just incredible and I love how the little flecks look too! I’m definitely looking forward to my first pumpkin latte soon…maybe I’ll try it with these cupcakes 🙂