Small Batch Lemon Cupcakes with Berry Buttercream
I hope you all had an amazing Easter and spring break! It was a busy week for us. We drove down to Santa Barbara to visit family for a few days, helped some relatives move into their new house in Grass Valley, and spent Easter hiking, picnicking, baking, and eating with family. I also started in on the oh so popular trend of sourdough. But that’s not what we’re talking about today.
Today I wanted to share one of my favorite recipes with you: Lemon Cupcakes with Berry Buttercream. This is a game changing recipe friends! It’s not too sweet, and it is actually lemony! And as a bonus the buttercream is made with real fruit and no food coloring.
Now, you don’t always need 12 or 24 cupcakes. And when you are just feeding a few people you don’t want a bunch of extra cupcakes hanging around… or at least I don’t. It’s too hard to resist! So this recipe is for a small batch. It makes seven cupcakes… I know that’s a weird number, but you can always make six and eat the leftover batter. It would be a travesty to toss it, so I’m not going to recommend that.
There are a couple of things I want to talk about with this recipe. The first is that it is important to massage the sugar and lemon zest. It releases the lemon oils and is what makes these cupcakes have a strong lemon flavor. The other thing I discovered with this recipe is that adding a little salt to your buttercream really evens out the sweetness. Now I always add salt to every buttercream even if the recipe doesn’t call for it.
Isla loved them! Owen wasn’t so sure, but I know you will enjoy these!
Hugs and cupcakes!