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Lemon Cupcakes Recipe

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These delightful Lemon Cupcakes are bursting with bright, zesty lemon flavor, making them the perfect treat for any occasion. Moist and tender cupcakes are crowned with a creamy lemon buttercream frosting, creating a beautiful balance of sweet and tart.

Ingredients

1¼ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup butter, room temperature

¾ cup sugar

2 large eggs, room temperature

¼ cup whole milk

1½ tablespoons lemon zest

⅓ cup lemon juice

¾ cup unsalted butter

3½ cups powdered sugar

2 tablespoons lemon juice

3 tablespoons whole milk or heavy cream

Lemon slices (optional garnish)

Edible flowers (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter on low speed for about a minute until smooth.
  4. Gradually add the sugar while the mixer is still on low. Once incorporated, increase the speed to medium and beat for 2 minutes. Scrape down the sides of the bowl as needed.
  5. Add the eggs one at a time, beating for 20 seconds after each addition.
  6. Increase the speed to medium and beat for another 2 minutes, until the batter is pale yellow and fluffy.
  7. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Stop mixing once you no longer see streaks of flour. Be careful not to overmix.
  8. Pour in the milk, lemon juice, and lemon zest, and mix on low until just combined.
  9. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  10. Bake in the center of the oven for 18 to 21 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  12. For the lemon buttercream, beat the butter in a stand mixer on medium speed for 2 minutes until smooth and creamy.
  13. Gradually add the powdered sugar in four parts, beating until fully incorporated.
  14. Add the lemon juice and milk, then increase the speed to high and beat for 5 minutes until light and fluffy.
  15. Transfer the frosting to a piping bag fitted with a star nozzle and pipe the frosting onto the cooled cupcakes.
  16. Garnish with lemon slices and edible flowers, if desired.
  17. Serve and enjoy!

Notes

  • Ensure your ingredients, especially the butter and eggs, are at room temperature for a smoother batter and tender cupcakes.
  • For a less tangy frosting, reduce the lemon juice or substitute it with vanilla extract.
  • If you prefer to make mini cupcakes, reduce the bake time to 12-15 minutes.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-cupcakes-recipe/