Lemon Cupcakes

Why You’ll Love This Recipe

If you're a fan of lemon desserts, then these Lemon Cupcakes will quickly become a favorite in your baking repertoire. The combination of fresh lemon zest and juice in the cupcake itself ensures a fragrant and tangy flavor that is complemented by the creamy, dreamy lemon buttercream frosting. These cupcakes are wonderfully light, moist, and perfect for any occasion. Whether it's a summer get-together, a birthday, or just a casual treat, these cupcakes bring sunshine to your plate. Plus, the recipe is simple and quick, making it accessible to bakers of all levels!

Ingredients

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• ½ cup whole milk

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

For the Lemon Buttercream Frosting:

• ½ cup unsalted butter, softened

• 2 ½ cups powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• ½ teaspoon vanilla extract

• 1 tablespoon whole milk (or as needed)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.

5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

6. Spoon the batter evenly into the cupcake liners, filling each about ⅔ full.

7. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

8. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For the Lemon Buttercream Frosting:

1. Beat the softened butter until smooth and creamy.

2. Gradually add the powdered sugar, lemon juice, lemon zest, vanilla extract, and milk. Beat until light and fluffy, about 3-4 minutes.

3. Once the cupcakes are completely cool, frost them with the lemon buttercream frosting using a spatula or piping bag.

Servings and Timing

• Servings: 12 cupcakes

• Preparation time: 20 minutes

• Baking time: 18-22 minutes

• Total time: 40-45 minutes

Variations

• Lemon Poppy Seed Cupcakes: Add 1-2 tablespoons of poppy seeds to the batter for a lovely texture contrast.

• Lemon Blueberry Cupcakes: Gently fold in fresh or frozen blueberries to the batter for a fruity twist.

• Vegan Lemon Cupcakes: Substitute the butter with dairy-free butter and use flax eggs or another egg substitute.

• Gluten-Free Lemon Cupcakes: Replace the all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

• Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, store them in the refrigerator for up to 5 days.

• Freezing: These cupcakes freeze well. Place them in an airtight container or freezer bag and store them for up to 3 months. Allow them to thaw at room temperature before serving.

• Reheating: If you prefer warm cupcakes, gently reheat them in the microwave for 10-15 seconds or in a 300°F oven for 5-7 minutes.

FAQs

1. Can I use bottled lemon juice instead of fresh lemons?

While you can use bottled lemon juice, fresh lemon juice and zest provide the best flavor and aroma in these cupcakes.

2. How can I make sure my cupcakes are moist?

Make sure to measure your ingredients carefully and avoid overmixing the batter. Also, using whole milk and fresh lemon juice helps retain moisture.

3. Can I make the frosting ahead of time?

Yes, you can prepare the lemon buttercream frosting a day or two in advance. Store it in an airtight container in the fridge and let it come to room temperature before frosting the cupcakes.

4. How can I make the cupcakes extra lemony?

Add more lemon zest to the batter or frosting for a stronger lemon flavor. You can also drizzle some fresh lemon syrup over the cooled cupcakes.

5. Can I use cake flour instead of all-purpose flour?

Yes, cake flour will yield even lighter, fluffier cupcakes. Just be sure to adjust the measurement slightly since cake flour is finer than all-purpose flour.

6. How do I prevent my cupcakes from sticking to the liners?

Make sure your cupcake liners are placed in the tin properly and that you don’t overfill the liners with batter. Also, lightly greasing the liners with cooking spray can help.

7. How long should I let the cupcakes cool before frosting them?

Allow the cupcakes to cool completely (about 30-45 minutes) before frosting them to avoid the buttercream melting.

8. Can I use a different frosting for these cupcakes?

Yes! While lemon buttercream pairs perfectly, you can use vanilla buttercream, cream cheese frosting, or even whipped cream.

9. Can I make these cupcakes without frosting?

Yes! These lemon cupcakes are delicious on their own, but they will still be perfectly sweet and citrusy without the frosting.

10. Can I make a cake instead of cupcakes?

Yes! You can bake this batter in a round cake pan at the same temperature for about 30-35 minutes. Just keep an eye on it and test for doneness with a toothpick.

Conclusion

These Lemon Cupcakes are a perfect treat for any occasion, delivering the perfect balance of sweet and tart in every bite. Easy to make and bursting with fresh lemon flavor, they are sure to be a hit with your friends and family. Whether you're serving them at a party, celebrating a special moment, or simply indulging in a little citrusy goodness, these cupcakes will brighten your day!