Confetti Lemon Cupcake Recipe
These Confetti Lemon Cupcakes combine tangy lemon flavor with colorful sprinkles for a cheerful treat. Light, fluffy, and topped with a luscious lemon frosting, they bring a burst of sunshine to any occasion!
Servings 12
Calories 753kcal
Ingredients
- 2 ¾ Cup(s) flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ Cup(s) sugar
- ⅔ Cup(s) olive oil
- ⅓ Cup(s) vegetable shortening
- 1 teaspoon vanilla extract
- Zest of 2 lemons optional
- 2 teaspoons pure lemon extract or juice from 2 lemons
- 3 eggs
- 1 ½ Cup(s) buttermilk
- For the frosting:
- 4 Cup(s) icing sugar powdered sugar
- 1 Cup(s) unsalted butter
- 2-4 Tablespoons cream or milk
- 1 tsp pure lemon extract
Instructions
- Preheat oven to 325F
- Line a muffin tray with 12-16 muffin liners.
- Beat together the vegetable oil, shortening, vanilla, and lemon extract until light and fluffy.
- Add in the eggs, one at a time, incorporating fully between each addition.
- Add optional lemon zest.
- In a separate bowl, mix the dry ingredients.
- Add half of the dry ingredients to the wet mixture, incorporate fully, then half of the buttermilk. Repeat.
- Fold in the dry ingredients alternately with the buttermilk.
- Bake for 18-22 minutes or until an inserted toothpick comes out clean.
For the frosting:
- Mix together the icing sugar, lemon zest, and butter until smooth.
- Add in lemon zest and taste to adjust.
- Add in optional milk to achieve your desired texture.
Nutrition
Serving: 1g | Calories: 753kcal | Carbohydrates: 102g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Cholesterol: 99mg | Sodium: 394mg | Fiber: 2g | Sugar: 76g
