Lemon Cupcakes
Lemon Cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon heavy cream, or milk
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
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.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh lemon juice.
⏱️ 3 min
- 5
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.
⏱️ 4 min
- 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 7
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.
⏱️ 20 min•🌡️ 350
- 8
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.
⏱️ 30 min
- 9
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.
⏱️ 3 min
- 10
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.
⏱️ 5 min
- 11
Once the cupcakes are completely cool, frost them using a knife or a piping bag. Garnish with extra lemon zest if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Cupcakes
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon heavy cream, or milk
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min - 3
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.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh lemon juice.
⏱️ 3 min - 5
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.
⏱️ 4 min - 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 7
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.
⏱️ 20 min•🌡️ 350 - 8
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.
⏱️ 30 min - 9
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.
⏱️ 3 min - 10
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.
⏱️ 5 min - 11
Once the cupcakes are completely cool, frost them using a knife or a piping bag. Garnish with extra lemon zest if desired.
⏱️ 2 min