Lemon Cupcakes Recipe

Why You’ll Love This Recipe

Lemon Cupcakes are the perfect balance of tender, airy cake and bright, refreshing lemon flavor. The combination of zesty lemon in the cupcake and a creamy lemon frosting gives them a delightful contrast of flavors. They’re simple to make, visually appealing, and offer a burst of citrusy goodness with every bite. Whether you’re making them for a party, family gathering, or just because you need a sweet treat, these cupcakes are guaranteed to be a hit!

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tablespoon lemon zest (from about 2 lemons)

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

• 1/2 cup whole milk (or buttermilk for extra tenderness)

For the lemon buttercream frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1-2 tablespoons heavy cream (or milk, for a lighter frosting)

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

2. Mix the dry ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar:

• In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

4. Add the eggs and lemon:

• Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract, mixing until fully combined.

5. Alternate adding dry ingredients and milk:

• With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix the batter.

6. Fill the cupcake liners:

• Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.

7. Bake the cupcakes:

• Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when touched.

8. Cool the cupcakes:

• Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9. Prepare the frosting:

• While the cupcakes are cooling, make the lemon buttercream frosting. In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.

• Gradually add the powdered sugar, 1 cup at a time, until fully combined.

• Add the lemon juice, lemon zest, and a pinch of salt. Continue to beat on high for 2-3 minutes until the frosting is light and fluffy.

• If the frosting is too thick, add heavy cream (or milk) 1 tablespoon at a time until you reach the desired consistency.

10. Frost the cupcakes:

• Once the cupcakes have cooled completely, pipe or spread the lemon buttercream frosting on top of each cupcake. Garnish with extra lemon zest or candied lemon peel for an extra pop of color and flavor.

11. Serve and enjoy:

• Serve your lemon cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 20 minutes

• Cook Time: 18-20 minutes

• Total Time: 40 minutes (including cooling time)

Variations

• Lemon Poppy Seed Cupcakes: Add 1-2 tablespoons of poppy seeds to the cupcake batter for a delightful crunch.

• Lemon Blueberry Cupcakes: Fold in 1/2 cup of fresh or frozen blueberries to the batter for a fruity twist on the classic lemon flavor.

• Lemon Cream Cheese Frosting: Substitute half of the butter in the frosting with cream cheese for a tangy, creamy variation on the classic buttercream.

• Lemon Curd Filling: For an extra burst of lemon flavor, fill the cupcakes with lemon curd before frosting them. Simply cut a small hole in the center of each cupcake and fill it with a teaspoon of lemon curd.

Storage/Reheating

• Storage: Store leftover lemon cupcakes in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them to keep the frosting fresh, but let them come to room temperature before serving.

• Freezing: These cupcakes freeze well! After frosting, place them in an airtight container or freezer-safe bag and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use lemon extract instead of fresh lemon juice?

Yes, you can substitute lemon extract for fresh lemon juice, but the flavor may be slightly different. Use about 1 teaspoon of lemon extract for every tablespoon of fresh lemon juice.

Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day ahead of time and store them in an airtight container. Frost them just before serving for the best results.

Can I use a different type of frosting?

Yes, you can use other frostings like a simple glaze made from powdered sugar and lemon juice, or a tangy cream cheese frosting for a richer texture.

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the cupcakes gluten-free. Just be sure to use a blend that’s meant for baking to ensure a light texture.

Conclusion

Lemon Cupcakes are the perfect dessert for anyone who loves the bright, fresh taste of lemon. These cupcakes are light, fluffy, and bursting with citrusy flavor, making them a refreshing treat for any occasion. Whether you’re baking for a special event or just enjoying a sweet snack at home, these lemon cupcakes are sure to be a hit! Enjoy the delightful tang of lemon in every bite!

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