Go Back
+ servings
Valentine's Day Lemon Cupcakes
Print Recipe
No ratings yet

Valentine's Day Lemon Cupcakes 

These Valentine's Day Lemon Cupcakes are melt in your mouth cupcakes that will be the perfect surprise sweet treat for your loved one. Soft, fluffy, + extra moist, these cupcakes are bursting with bold lemon flavor in every bite. Topped with a creamy pink lemon buttercream and lightly covered in festive Sprinkle Pop Sprinkles.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Keyword: baked, classic, cupcakes, dessert, easy, fluffy, healthy, holidays, homemade, lemon, plant-based, recipe, sprinkles, sweet, traditional, valentines day, vegetarian
Servings: 12 Cupcakes
Calories: 424kcal
Author: Shanika

Ingredients

Lemon Cupcakes:

  • 1 cup Organic All-purpose flour (I use Bob's Red Mill)
  • ¾ cup Organic Cake Flour (I use Bob's Red Mill; See Notes!)
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt (I use McCormick Spices)
  • 1 teaspoon lemon zest
  • 4 Tbsps unsalted butter, softened at room temp. (I use Land O'Lakes)
  • ¾ cup organic pure cane sugar (I use Wholesome Sweets)
  • 2 large organic eggs, room temp. (I use Organic Valley)
  • cup vegetable oil  (See Notes!)
  • 1 teaspoon vanilla extract
  • 1 teaspoon juice of a lemon
  • ½ cup Almond milk + 1 teaspoon lemon juice (See Notes!)

Lemon Buttercream:

  • 4 cups organic powdered sugar, sifted
  • ¾ cup unsalted butter, softened at room temp. (I use Land O'Lakes)
  • 1 teaspoon juice of a lemon
  • 1-2 Tbsps Almond milk, if needed! (I use Califia Farms; You can use your fave plant-based milk!)
  • pinch of sea salt (I use McCormick Spices)
  • 5 drops red food coloring, optional (I use McCormick Spices)

Topping:

  • 2 cups Sprinkle Pop Sprinkles  (See Notes!)

Instructions

  • Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
  • In a bowl, whisk together the all-purpose flour, cake flour, baking powder, lemon zest, and sea salt.
  • In the bowl of an electric mixer (using a paddle handle attachment), beat together the butter and sugar on medium-high speed for about 1-2 minutes, until light and fluffy. Scrape down the sides as needed using a rubber spatula.
  • Add the eggs (one at a time), vegetable oil, and vanilla, reducing the speed a little at this point. Add in the lemon juice.
  • Now, reduce the speed to low and slowly add in the dry ingredients and buttermilk, alternating between the two, until well combined. NO OVER-MIXING!
  • Scoop the batter into each cupcake liner (¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
  • Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
  • Let them cool COMPLETELY before frosting.

For Lemon Buttercream:

  • In the bowl of an electric mixer, beat the butter on medium-high speed until fluffy and pale.
  • Reduce the speed to low and add half the amount of powered sugar and mix until incorporated. Add the lemon juice, and sea salt. Then 2 Tbsps of milk, if needed. **NOTE: If adding coloring for pink or red color, add 5-6 drops of food coloring to achieve the look.**
  • Now, add in the remaining half of the powdered sugar and mix until fully incorporated and frosting is smooth. **NOTE: Add more powered sugar or milk until desired consistency is met if needed, 1 tablespoon at a time.**
  • Add buttercream frosting to fully cooled cupcakes, using a piping bag and sprinkle festive Valentine's Day sprinkles atop cupcakes.
  • Bon Appetit!

Notes

BUTTERMILK (DAIRY-FREE): Add Almond milk and lemon juice together in a measuring cup, stirring until combined. Let sit for 10 minutes or so.
 
STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.
FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 
SPRINKLES: You can purchase Sprinkle Pop Sprinkles on their site in a wide variety of colors and mixes.

Nutrition

Calories: 424kcal | Carbohydrates: 93g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 113mg | Potassium: 41mg | Fiber: 1g | Sugar: 37g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg