I add a little yellow food coloring to this one so people know what they’re in for. The lemon flavor is subtle enough to go with a number of cupcake recipes, but you can’t beat lemon cake with lemon buttercream.
You will need:
- 1/2 c. of butter, room temperature
- 1 tsp. grated lemon rind
- 1 tsp. vanilla extract
- Pinch of salt
- 3 1/2 c. confectioners’ sugar
- 1/4 c. milk
- 1 tbsp. fresh lemon juice
In a mixing bowl, cream the butter, lemon rind, salt and vanilla. Add confectioner’s sugar alternately with milk until the mixture is creamy and smooth. Finally, beat in the lemon juice.