Spring Vanilla Cupcakes with Lemon Buttercream – Fresh & Floral
Brighten your dessert table with these delightful spring-themed vanilla cupcakes, topped with zesty lemon buttercream and decorated with edible flowers. Light, fluffy, and bursting with fresh flavors, these treats are perfect for Easter, Mother’s Day, or any sunny celebration!
Prep Time:
20 minutes
Cook Time:
18 minutes
Calories:
Approximately 290 kcal per cupcake
ingredients
For the Vanilla Cupcakes
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs (room temperature)
¾ cup granulated sugar
½ cup unsalted butter, softened (or vegetable oil)
2 tsp pure vanilla extract
½ cup buttermilk (or whole milk)
For the Lemon Buttercream Frosting
1 cup unsalted butter, softened
3-4 cups powdered sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest
1-2 tbsp heavy cream (as needed)
Pinch of salt
Optional Decorations
Edible flowers (pansies, violets, or rose petals)
Pastel-colored sprinkles
Lemon slices (candied or fresh)
Directions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Line a cupcake pan with 12 pastel-colored or floral liners.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~3 minutes).
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
4. Combine Wet & Dry Mixtures
Alternate adding the dry ingredients and buttermilk, starting and ending with flour. Mix until just combined—do not overmix.
5. Bake & Cool
Divide batter evenly among liners (⅔ full).
Bake for 16-18 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
6. Make the Lemon Buttercream
Beat butter until smooth.
Gradually add powdered sugar, lemon juice, zest, and salt. Adjust consistency with heavy cream if needed.
Pipe onto cooled cupcakes and decorate with edible flowers or sprinkles.
Frequently Asked Questions
1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled works in a pinch—reduce sugar slightly to balance tartness.
2. How do I make these cupcakes dairy-free?
Substitute butter with vegan butter, buttermilk with almond milk + ½ tbsp vinegar, and heavy cream with coconut cream.
3. Where can I find edible flowers?
Check gourmet grocery stores, farmers’ markets, or online retailers. Ensure they’re pesticide-free.
4. Can I make these ahead for a party?
Yes! Store unfrosted cupcakes for 2 days at room temperature or freeze for 1 month. Frost before serving.
5. My frosting is too runny—how can I fix it?
Chill the bowl and beaters, then gradually add more powdered sugar until stiff peaks form.
Tools You'll Need
Mixing bowls
Electric hand mixer or stand mixer
Cupcake pan & liners
Measuring cups & spoons
Zester & citrus juicer
Piping bag & tip (optional)
Tips
Use room-temperature ingredients for smoother batter.
For extra floral flavor, infuse buttercream with lavender extract (1-2 drops).
Gently rinse and dry edible flowers before decorating.
If piping, chill cupcakes for 10 minutes first for cleaner designs.
Allergy Information
Contains: Gluten, dairy, eggs
Gluten-Free Option: Use 1:1 gluten-free flour.
Egg-Free Option: Substitute with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).
Conclusion
These Spring Vanilla Cupcakes with Lemon Buttercream are a cheerful, flavorful way to welcome the season. With their tender crumb, citrusy frosting, and gorgeous floral touches, they’re as delightful to look at as they are to eat. Whether for a garden party or a sweet afternoon treat, these cupcakes are sure to impress. Give them a try, and share your spring creations—we’d love to see your edible masterpieces!
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