Lemon Cupcakes with Lemon Italian Buttercream Frosting
Ingredients
- 1 Box French Vanilla Cake Mix
- ¼ cup fresh squeezed Meyer Lemon Juice
- ¾ cup water
- 1 teaspoon lemon emulsion/extract
- ⅓ cup oil
- 3 eggs
Instructions
- Place cake mix, lemon juice, water, extract, oil and eggs into mixer bowl and mix on medium for 30 seconds, then on medium-high for 2 minutes.
- Line cupcake pans with cupcake liners
- Place 3 tablespoon of mix into each cupcake liner.
- Makes approx. 18 cupcakes.
- Bake at 325 for 20 minutes (for dark coated pans)
- Let cupcakes cool completely before frosting.
Notes
Italian Buttercream Recipe 1 teaspoon lemon emulsion Mix lemon emulsion into frosting until well blended. Place frosting in a piping bag with a 2D tip to frost cupcakes like a rose.
You will find my video on how to frost a rose cupcake here.
You will find my video on how to frost a rose cupcake here.