Lemon buttercream frosting recipe

Lemon flavor is robust in the batter, lemon curd filling, and frosting of these cupcakes. Bring these lemon cupcakes to your spring or summer party!

– 1 cup unsalted butter softened (230 grams) – 4 cups powdered sugar (480 grams) – 3 tablespoons fresh lemon juice (45 ml) – 1 tablespoon heavy whipping cream (15 ml) – 2 to 3 teaspoons finely grated lemon zest – ⅛ teaspoon salt



Medium-speed mix butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Lower-speed mix half the powdered sugar, then the other. 


Stop and scrape the bowl as you mix the lemon juice, heavy whipping cream, 2 teaspoons of lemon zest, and salt on low-medium speed.


After tasting, add an additional teaspoon of lemon zest to the mixture. For example, ice cakes, cupcakes, and so on.


Also See: 

Triple lemon cupcakes recipe