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Lemon Cupcakes

Irresistibly Fluffy Lemon Cupcakes for a Zesty Treat

These Lemon Cupcakes are a delightful treat with a burst of citrus flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Avoid substituting with self-rising flour for best results.
  • 2 teaspoons Baking Powder Check its freshness for top-notch rise.
  • 0.5 teaspoon Baking Soda Use as directed to keep flavors balanced.
  • 0.5 teaspoon Salt Standard table salt works perfectly; kosher can be substituted if adjusted.
  • 1 cup Granulated Sugar Consider mixing in brown sugar for added moisture.
  • 1 tablespoon Lemon Zest Freshly grated zest elevates the cupcake's taste beautifully.
  • 0.5 cup Unsalted Butter Make sure it's at room temperature for easy incorporation.
  • 2 large Eggs Opt for large eggs at room temperature for the best mixing results.
  • 0.25 cup Fresh Lemon Juice Fresh juice is key; avoid bottled varieties for authenticity.
  • 0.5 cup Milk Room temperature milk helps with blending; low-fat or whole are both fine.
For the Frosting
  • 2 cups Confectioners’ Sugar Sift before using to ensure your frosting is lump-free and silky.
  • 0.5 cup Unsalted Butter Should also be at room temperature for easy mixing.
  • 2 tablespoons Fresh Lemon Juice Use the same fresh juice for a cohesive flavor experience.
  • 1 splash Milk Add in small amounts until you reach your desired thickness.

Equipment

  • Muffin tin
  • mixing bowl
  • Stand Mixer
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a stand mixer, cream the butter and sugar together, then add lemon zest, mixing until fluffy.
  4. Add the eggs one by one, followed by the lemon juice, mixing on low speed.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with milk.
  6. Fill each muffin cup about ¾ full and bake for 20-22 minutes until a toothpick comes out clean.
  7. Let cupcakes cool for about 5 minutes before transferring to a wire rack.
  8. For the frosting, beat the butter, then gradually mix in the confectioners' sugar, lemon juice, and milk until smooth.
  9. Frost cooled cupcakes with the lemon buttercream and garnish if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. Test for doneness with a toothpick.

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