Description
These delightful Lemon Cupcakes are moist, tender, and bursting with fresh lemon flavor. Topped with a creamy lemon buttercream frosting, they offer a perfect balance of sweetness and citrus tang, making them an ideal treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp heavy cream (optional for consistency)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, providing the base for the cupcakes.
- Add Eggs and Citrus: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon juice and lemon zest to infuse the batter with fresh lemon flavor.
- Combine Ingredients: Gradually add the dry ingredients alternated with milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to maintain a tender cupcake texture.
- Fill Cupcake Liners: Distribute the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow cupcakes to cool completely.
- Prepare Frosting: In a large bowl, beat the softened unsalted butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest, mixing until creamy. If the frosting is too thick, add 1-2 tablespoons of heavy cream to achieve desired consistency.
- Frost Cupcakes: Spread or pipe the lemon frosting onto the cooled cupcakes. Optional: garnish with extra lemon zest for added visual appeal and flavor.
Notes
- Make sure butter is softened for easier creaming with sugar.
- Do not overmix batter to keep cupcakes light and fluffy.
- Use fresh lemon juice and zest for the brightest lemon flavor.
- If frosting is too thick, gradually add heavy cream to reach desired consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture.
