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Lemon Cupcakes

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Delightful lemon cupcakes topped with creamy lemon buttercream frosting, offering a perfect balance of sweet and tart in every bite. A perfect treat for any occasion.

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup whole milk

1 teaspoon vanilla extract

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened (for frosting)

2 1/2 cups powdered sugar (for frosting)

2 tablespoons fresh lemon juice (for frosting)

1 teaspoon lemon zest (for frosting)

1/2 teaspoon vanilla extract (for frosting)

1 tablespoon whole milk (or as needed, for frosting)

Instructions

  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 2/3 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.
  9. For the Lemon Buttercream Frosting: Beat the softened butter until smooth and creamy.
  10. Gradually add the powdered sugar, lemon juice, lemon zest, vanilla extract, and milk. Beat until light and fluffy, about 3-4 minutes.
  11. Once the cupcakes are completely cool, frost them with the lemon buttercream frosting using a spatula or piping bag.

Notes

  • For extra lemon flavor, add more zest to the batter or frosting.
  • Store leftover cupcakes in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
  • These cupcakes can be frozen for up to 3 months. Let them thaw at room temperature before serving.
  • If you prefer a different frosting, vanilla buttercream or cream cheese frosting work well too.
  • For variations, try adding poppy seeds or blueberries to the batter for extra texture and flavor.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-cupcakes/