Fluffy and flavorful homemade lemon buttermilk cupcakes, with perfectly domed tops ideal for piling high with frosting.
Happy 4th of July!!
How are you celebrating? We’re headed to a neighborhood bbq later this afternoon, and I’m bringing these red, white, and blue lemon buttermilk cupcakes along to share.
It’s probably too late for you to bake these cupcakes today (though they’re actually pretty quick and easy), but I figure they’re super yummy and Summer-y regardless of the holiday, and thought I’d leave you with the recipe anyway.
These lemon buttermilk cupcakes begin as a classic white cupcakes, but get a flavorful boost from fresh lemon zest, a generous amount of vanilla, and tangy sour cream and buttermilk.
Thanks to the buttermilk, these tender-crumbed beauties stay fluffy and moist, and emerge from the oven barely golden yellow with gently domed tops – perfect for piping on a generous amount of your favorite frosting. I’m partial to classic cream cheese frosting, which is what I’ve used here.
For the Fourth, I added some fresh raspberries and blueberries, to round out the red, white, and blue theme, but they’re endlessly adaptable, and sprinkles (or simply frosting) would be equally appropriate.
Wishing you a wonderful, delicious holiday celebrating America!!