Description
Bright and fluffy lemon cupcakes bursting with citrus flavor, topped with a tangy lemon frosting perfect for spring gatherings or anytime you crave a fresh, zesty treat.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 tsp vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- For lemon frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Pinch of salt
Instructions
- 1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- 2. In a bowl, whisk together flour, baking powder, and salt.
- 3. In a large bowl, cream butter and sugar until light and fluffy.
- 4. Add eggs one at a time, beating well after each addition.
- 5. Mix in lemon zest, lemon juice, and vanilla extract.
- 6. Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined.
- 7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- 9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 10. To make the frosting, beat butter until creamy. Add powdered sugar, lemon juice, zest, and salt. Beat until light and fluffy.
- 11. Frost cooled cupcakes and garnish with extra zest or lemon slices if desired.
Notes
- Use fresh lemon juice and zest for the best flavor.
- If you prefer a lighter frosting, try whipped cream or lemon glaze.
- Cupcakes can be made a day ahead and stored in an airtight container.
- For a lemon curd center, scoop out a bit of the baked cupcake and fill before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon cupcakes, citrus dessert, spring cupcakes, lemon buttercream