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Lemon Cupcakes Recipe

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Lemon Cupcakes are light, fluffy, and bursting with refreshing lemon flavor, topped with a silky lemon buttercream frosting. A perfect treat for any occasion.

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined after each addition.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.
  8. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. For the frosting, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, 1 cup at a time, until fully combined.
  10. 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.
  11. If the frosting is too thick, add heavy cream (or milk) 1 tablespoon at a time until you reach the desired consistency.
  12. Once the cupcakes are completely cool, frost them with the lemon buttercream. Garnish with extra lemon zest or candied lemon peel if desired.
  13. Serve and enjoy!

Notes

For extra lemon flavor, you can drizzle a simple lemon glaze over the cupcakes after frosting.To make lemon poppy seed cupcakes, add 1-2 tablespoons of poppy seeds to the batter.For a richer frosting, substitute half of the butter with cream cheese for a cream cheese frosting variation.These cupcakes can be made gluten-free by using a gluten-free 1:1 flour blend.

Nutrition

Find it online: https://cookibly.com/lemon-cupcakes-recipe/