Lemon Buttercream Cupcake Frosting

If someone asked me to choose my absolute-favorite, dessert flavor, I’d have a very difficult time doing so.  But I do know, without a doubt, that lemon would make the list for top contenders.  That tart blend of sweet and sour just hits the spot every time.

It’s confection perfection!  🙂

My lemon cupcakes were begging for that extra lemony-touch, so I decided to double-the-lemon-flavor.  Lemon frosting on lemon cupcakes.  Be still my heart!

My final pick for the frosting recipe was from Crazy for Crust’s Perfect Triple Lemon Cupcakes.  It was as delicious as
I had hoped it would be.  Tart… sweet… smooth… rich… creamy…  And the perfect topping for lemon cupcakes.

When life gives you lemons, I think that you should definitely try this recipe out!  🙂

 

 

Lemon Buttercream Frosting (by Crazy for Crust)

 

  • 1 cup unsalted butter, softened
  • 5 1/2 cups powdered sugar
  • 1 tablespoon lemon zest (1 large lemon)
  • 4 tablespoons lemon juice (1 large lemon)
  • 1/4 teaspoon salt
  • 1-2 tablespoons heavy whipping cream, for desired consistency

 

  • Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added. Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.
  • Frost cupcakes by placing frosting in a pastry bag.

 

 

 

 

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2 thoughts on “Lemon Buttercream Cupcake Frosting

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