Lemon-Vanilla Cupcakes

Makes 18 servings


  • 1 recipe Vanilla Cake Mix (see below)
  • ¾ cup milk (at room temperature)
  • 1 tbsp vinegar
  • ½ cup salted butter, room temperature (1 stick)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 1 cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 lemons (2 teaspoons zest and 4 tablespoons juice)
  • 1 recipe Lemon Frosting (see below)


Prepare Vanilla Cake Mix; set aside. Preheat oven to 345°F. Line cupcake pans with paper liners; set aside. Combine milk and vinegar in a small bowl; set aside.

Beat butter and sugar in a large mixing bowl on medium-low until fluffy, about 2 minutes. Add eggs and beat on medium for 1 minute. Add cake flour, baking powder, baking soda, salt and 1 cup of the Vanilla Cake Mix. Beat on medium for 2 minutes.

Add milk and vinegar mixture, lemon juice and lemon zest. Mix until smooth.

Pour batter into prepared pans, filling each three-fourths full. Bake for 12 to 16 minutes, or until a toothpick inserted near center comes out clean.

Vanilla Cake Mix: Stir together 2¼ cups all-purpose flour, 1 teaspoon salt, 3½ teaspoons baking powder, and 1½ cups sugar in a large bowl until well combined. Store in an airtight container at room temperature. Makes about 3½ cups.

Lemon Frosting: Beat 4 sticks (room temperature) butter, in a large mixing bowl on low for 1 minute. Add the ¼ teaspoon salt, turn mixer to medium and beat 5 minutes more.

Add 3¾ cups powdered sugar and beat on low for 1 minute. Add 3 tablespoons freshly squeezed lemon juice, ½ teaspoon pure lemon extract and 1 teaspoon vanilla extract. Beat on medium-high until frosting is fluffy, about 7 minutes.

Use Wilton Piping Tip #1M (Star tip) to create a simple rose on each cupcake.

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.