Lemon Buttercream Icing
Sugary, lemony goodness wrapped up in a buttercream topped lemon cake cupcake!
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Ingredients
- 1 cup powdered sugar, sifted
- 1/2 cup unsalted butter, softened
- 1 tsp lemon zest
- pinch of salt
- 1 tbsp lemon juice
- 1/4 tsp vanilla extract
Instructions
- In a large mixing bowl, beat together the sugar, butter, lemon zest, and salt until smooth and creamy, about 1-2 minutes.
- Scrape bowl down with a rubber spatula. Add the lemon juice and vanilla. Beat for another 1-2 minutes or until light and fluffy.
- If the frosting is too thick, add some more lemon juice or milk. If the frosting is too thin, add a little more sugar.
- Decorate cake as desired or refrigerate in an airtight container for up to 2 days.
Notes
I did not use powdered sugar but a sugar alternative from Amazon made by Anthony's. To me, the icing tasted like it had a chemical taste rather than a sweet taste. The cupcakes were tasted tested on 3 other party quests and everyone liked them.
I doubled my recipe but in this blog post, I gave you exactly how the recipe on Homemade In The Kitchen made it.
I did not use lemon zest; only lemon juice.
To give the icing more color, add yellow food coloring. I chose to leave it a buttercream color and add my sugary sprinkles.