Description
These delightful Lemon Cupcakes are bursting with citrus flavor and topped with a creamy lemon buttercream frosting. Perfect for any occasion, these cupcakes are sure to brighten up your day!
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups (187 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 1 1/2 Tablespoons lemon zest
- 1/2 cup (113 g) unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup fresh lemon juice
- 1/2 cup (120 ml) milk (room temperature)
Lemon Buttercream Frosting:
- 1 cup (226 g or 2 sticks) unsalted butter (room temperature)
- 2 ½ cups (300 g) confectioners’ sugar (sifted)
- 2 Tablespoons fresh lemon juice
- 1–2 Tablespoons milk (optional)
Instructions
- Preheat oven: Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper liners and set aside.
- Make cupcake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, combine sugar and lemon zest. Cream butter with sugar-zest mixture, add eggs, lemon juice, and dry ingredients. Mix until just combined.
- Bake Cupcakes: Fill muffin cups with batter and bake at 350 F for 20-22 minutes until done. Cool before frosting.
- Make frosting: Cream butter, add sugar, lemon juice, and milk (if needed). Beat until smooth.
- Frost cupcakes: Pipe frosting onto cooled cupcakes, garnish with lemon zest, and serve.
Notes
- For extra lemon flavor, add a drop of lemon extract to the batter.
- Ensure all ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 70mg