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Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and lemon zest until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh lemon juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden.

Remove the cupcakes from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. This passive cooling time is crucial before frosting.

While the cupcakes cool, prepare the lemon buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy, about 2 minutes.

Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition. Add the fresh lemon juice, lemon zest, heavy cream, and salt. Beat on high speed until the frosting is light and fluffy, about 3-5 minutes.

Once the cupcakes are completely cool, frost them using a knife or a piping bag. Garnish with extra lemon zest if desired.


Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and lemon zest until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh lemon juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden.

Remove the cupcakes from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. This passive cooling time is crucial before frosting.

While the cupcakes cool, prepare the lemon buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy, about 2 minutes.

Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition. Add the fresh lemon juice, lemon zest, heavy cream, and salt. Beat on high speed until the frosting is light and fluffy, about 3-5 minutes.

Once the cupcakes are completely cool, frost them using a knife or a piping bag. Garnish with extra lemon zest if desired.
