Home RecipesDesserts Lemon Buttercream in Stars

Lemon Buttercream in Stars

Take a bite of sunshine with this fresh lemon frosting. Full of lemon flavor, it is perfect for summer soirees or as an anytime frosting.   Click here to jump to the recipe.

 If you choose to use food coloring, make four bags with shades of yellow frosting as shown below.

Using star tips, add different sizes of stars in a random pattern until the cupcake is covered in frosting.  Be sure that you have a very pale yellow and a very dark yellow so that the stars have contrast.

It is very easy to create this look.  You can place stars on top of other stars and nestle tiny stars in holes and cracks to fill any gaps. Just be sure to add a few large stars and plenty of tiny ones.

There are no worries of messing up because this is a very forgiving technique.

Add a decorative topper to celebrate a special occasion.

Either way…

…enjoy this taste of sunshine!

Print Recipe
Lemon Buttercream Frosting
Votes: 3
Rating: 5
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Rate this recipe!
Prep Time 15 minutes
Servings
cupcakes
Ingredients
Prep Time 15 minutes
Servings
cupcakes
Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. With an electric mixer, cream the butter until smooth. Beat in the lemon zest, vanilla extract, salt and Kool-Aid until smooth.
  2. Add the powdered sugar, alternating with the lemon juice and milk until all is added to the butter mixture. Beat 3-5 minutes until smooth and creamy.
  3. To frost the cupcakes with stars like in the pictures, divide the frosting evenly between 4 bowls. In the first bowl add 2 drops of yellow food coloring. In the second bowl add 4 drops of food coloring. Repeat the process for the remaining bowls by doubling the amount of food coloring that you added to the last bowl. You will end up with 4 shades of yellow. Add extra drops of food coloring as needed to get the desired shades of yellow.
  4. Place each color of frosting in a separate piping bag and add a star tip to each. Alternating between the yellow shades, add stars (some big and some small) in random order until you completely cover the cupcakes.
Recipe Notes

Be sure to sift the powdered sugar first and then measure it. Otherwise, the sugar can be packed resulting in a frosting that is too sweet.

This recipe will also frost a two-layer cake.

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