Lemon Buttercream is so delicious! My dad is a true lemon lover and he just celebrated his 66th birthday. So what better to make then lemon cupcakes with lemon buttercream! I will say he probably loves chocolate more than lemon, but my mom does not and I aim to please everyone!
This lemon buttercream has just enough sweet and tart to make the perfect frosting. It is so simple to make and I used real lemons. My kids liked watching me make this because they could not resist taking the left over lemons and licking them……soooo sour! My mouth is watering just thinking about it. Anyway you only need 4 ingredients! Butter, lemon, powdered sugar and heavy whipping cream (or milk will do).
This buttercream tastes so good on lemon cupcakes, and it’s not too much lemon, I swear! Both kids and adults were raving about these cupcakes! And if I am being completely honest, I made the cake from a box mix – Betty Crocker Super Moist Lemon! So good, and soy free!
As you can see below the buttercream has the perfect consistency for piping!
1 Stick of unsalted butter
Juice from 1 lemon
5 cups of powdered sugar
4-5 Tbsp of heavy whipping cream
You need to start with your butter at room temperature. You can put it in the microwave for 15 seconds to speed up the process.
Then in your stand mixer, cream the butter.
Add in the juice from 1/2 of a lemon
Then add in the powdered sugar 1/2 a cup at a time while continually mixing. while alternating with 1 tbsp of cream until all used
Gradually add in the rest of the lemon juice.
If you want your buttercream to be creamier – add in more cream!
Store in the refrigerator if you are not going to use right away. You can store for about a week (depending on the expiration date of your butter and cream).
Put in a piping bag and decorate your dessert or spread on with a knife!!!
I needed a simple dessert to take to a holiday party with adults and children. Cupcakes are simple, especially for a party. You can just grab one, they are already portion controlled and there is no cutting involved. They are kid friendly and adults love them too!
These cupcakes needed simple and different than your “ordinary” cupcake. I wanted them to be festive for the holidays and delicious of course! I came across a lot of different cinnamon cupcakes, but I really wanted a recipe that was easy. So I decided to just start with a box of cake mix and add some cinnamon, and that’s what I did! I can’t thank myself enough, because these simple cinnamon cupcakes were amazing!!
I used a box of yellow cake mix, and followed the instructions on the box. Additionally, I added two teaspoons of cinnamon and one tablespoon of pure vanilla extract. That was it! So simple and yet so very tasty. Not only did I make cinnamon cupcakes, I topped them with cinnamon buttercream. Now I know you might be thinking, “that’s too much cinnamon”…but it wasn’t, I swear they were sooooooo good! I do have to say these cupcakes would be great with regular buttercream or cream cheese frosting, but please try with the cinnamon buttercream first!!
If you really want to “wow” your guests, pipe on the frosting with a little swirl and put in a pastry box. You can buy the boxes at Joann fabrics, Walmart and Party City. I swear people are more impressed with the box I bring them in than the cupcakes themselves! Everyone at the party thought I bought them!
Side note – These cupcakes can be eaten for breakfast…….just sayin’
Here is the recipe for Simple Cinnamon Cupcakes
You can’t forget the cinnamon buttercream!
I hope you enjoy these cupcakes as much as I do! Be sure to follow Fun and Frosted for more easy and fun recipes!
Buttercream is arguably the best part of a dessert. Lately I have been making a good amount of buttercream frosting, and this is my new favorite. With the holidays right around the corner this is the perfect recipe. To me cinnamon represents all the smells and tastes of the holiday season. I just love it!
This recipe is great for holiday desserts, and sweet breakfast treats too! Can you imagine this on banana bread?! I can, and I am going to make some, just as soon as my banana’s turn ripe enough!
I created this cinnamon buttercream to go with my cinnamon cupcakes for a work party. They turned out so delicious and it was just the right amount of cinnamon. Everyone at the party, adults and kids alike, thought I bought them and that is always the highest compliment!
1 cup unsalted butter
1 Tbsp pure vanilla extract
1/4 tsp salt
2 tsp cinnamon
6 cups confectioner’s sugar
3-4 tablespoons heavy whipping cream or milk
In your stand mixer (I use my KitchenAid) with the paddle attachment, add the softened butter. If you don’t have enough time to let this softened, you can stick it in the microwave for 15 seconds or so and it should do the trick!
Beat butter on medium to high until creamy
Add vanilla and salt
Gradually add powdered sugar and alternate adding in cream
Continue beating for 2-3 minutes on medium
Turn to high speed once sugar is incorporated
Add in the cinnamon and fully mix it
If frosting is too stiff add in more milk or cream 1 tsp at a time and beat until combined.
Spread on Cake and/or put in piping bags
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I love chocolate chip cookies, and better yet chocolate chip cookie bars! And because of my allergies, I always have to make them from scratch. That is one of the reasons I got into baking.
These Chocolate Chip cookie bars are a mix between a cookie, a cake and a a blondie. They are chewy, a little cake like, but not too crumbly. In addition this recipe is fun and easy and can be changed up with different toppings. You can add sprinkles, any kind of baking chip and you can change up the cake mix! These are delicious served with Ice cream as well!
What’s in them?
1 box of cake mix – I chose Betty Crocker French Vanilla
1/4 Cup of canola oil
1 Large egg
1/3 cup milk
1/2 Cup white chocolate chips (I use Tollhouse Simply Delicious – They are soy free!)
1/2 Cup semi-sweet chocolate chips (I use Tollhouse Simply Delicious – They are soy free!)
Chocolate Buttercream – Click here for my recipe!
Suggestions to change it up!
Use Butterscotch chips
Mint Chocolate Chips
Break up pieces of candy like Butterfingers, Reese’s Peanut Butter Cups
Add in Marshallow fluff and swirl it around
Use Chocolate Cake Mix
Use Cherry Chip Cake Mix
Serve with ice cream!
The possibilities are endless!!!
How to Make it
Mix together the cake mix, egg, vanilla, and milk
The batter will appear thick and almost sticky, but that is okay. If you need to add more milk you can
These Chocolate Chip Cookies Bars are great for any type of occasion – Birthday parties, Holiday occasions or just because you want a chocolate chip cookie! I love them because they are quick and easy, and they get eaten up fast.
Here are some other Fun and Frosted Recipes
Here are some other great recipes from Fun and Frosted you will be sure to enjoy. I invite you to comment on my site if you have tried these!
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A good buttercream can be the key to an unforgettable cake. You want the perfect consistency to go along with the perfect taste. This recipe for Easy Buttercream is just that…Easy! It has a great creamy texture and is not too sweet. This is your basic buttercream that is great for just about anything from cakes, to cookies and everything in between. It would be divine on a donut – just sayin’.
Good For Piping
Easy Buttercream is great for piping on a cake. I decorate a lot of cakes that require a lot of detail and this doesn’t disappoint! It will harden overtime, so make sure you frost the cake completely in good timing.
Storing Your Buttercream
When you are not using the buttercream keep it in an air tight container so it doesn’t dry up. You can store this buttercream for up to a couple of weeks in the refrigerator. And as I noted in the recipe, make sure it comes to room temperature before using!
A Baptism is is such a joyful occasion. It brings close family and friends together to celebrate one’s christening. It’s a very special occasion and is also a great excuse to have cake 🙂 One of my dearest lifelong friend’s baby girl is getting baptized and asked that I would make her cake. Of course I cannot pass that up. I love making cakes, almost as much as I like eating them. Knowing that I am contributing to someone’s special day brings me great joy.
I always error on making more than enough cake, because nothing is worse than not having enough…and who doesn’t love leftover cake? I use my Wilton 12×18 sheet pan, which gives you a lot of room to decorate. Mostly I use store bought cake mix and love changing up the flavors. This time I went with Betty Crocker Party Chip! Always a favorite! I want to point out that my cakes are ALWAYS soy free. It’s as simple as using canola oil instead of vegetable oil and checking the ingredients on the cake mix. There are plenty out there that are soy free. I am allergic to soy so it is important to me! Another step most don’t think about when it comes to allergies is the baking spray. I grease the pan with butter and flour because the baking sprays have soy in them…
Normally, I use store bought buttercream because I am so crunched on time, but I was feeling like Betty home-maker today so I made my own. This recipe is fast and easy and, oh yeah, it tastes AMAZING! What I like about homemade buttercream is that it has more body or stiffness to it than the store bought frosting does. Easy Buttercream has a rich taste, not too butter-flavored and isn’t too sweet! (But nothing is ever too sweet for me) For this cake, I did two batches of the Easy Buttercream (recipe below) to frost and decorate the 12×18 sheet cake. To get this beautiful color, I used Wilton’s Rose Petal Pink gel food coloring. I first took some of the plain white frosting I made out of the bowl and set aside, then colored the rest pink. Then, I took some of that out and then dyed the rest darker to give me a few shades of pink. When dying your frosting its always easier to do the big batches in your Kitchen Aid stand mixer, that way you get even color throughout.
Decorating The Cake
This cake was fun to decorate. I wanted it to be simple, yet elegant. In addition, this was a great opportunity to try some new buttercream flowers, with my new Wilton Tips, #129, #190 and #30. These tips make it simple to create flowers! Make sure you do a few test flowers before trying on the cake! That way you can ensure you get the right technique. Be sure to check out my video below to see how I decorated it! I knew I wanted a bunch of flowers and a cross, but I pretty much winged the design. I usually go in with a solid plan, but I was feeling good about it!
Recipe For The Sheet Cake
12×18 Sheet Cake great for any Occasion
Recipe For The Buttercream
I hope you have enjoyed this cake! Be sure to subscribe to my blog to see more from me! Here are some other cakes you may enjoy.