Description
Delightfully zesty and moist lemon cupcakes topped with a creamy, tangy lemon buttercream frosting. Perfectly balanced with fresh lemon juice and zest, these cupcakes are a refreshing treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp heavy cream (optional for consistency)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt for a uniform cupcake texture.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This step incorporates air and contributes to a tender crumb. Add the eggs one at a time, beating well after each to fully incorporate them.
- Add Lemon Flavor: Mix in the fresh lemon juice and lemon zest to the creamed butter and sugar mixture to infuse the batter with bright citrus flavor.
- Combine Dry and Wet Ingredients: Gradually alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can make the cupcakes tough.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. This ensures the cupcakes are cooked through but remain moist.
- Cool: Let the cupcakes cool completely in the pan for a few minutes, then transfer to a wire rack to cool fully before frosting. This prevents the frosting from melting.
- Prepare Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until creamy. Add 1-2 tablespoons of heavy cream if needed to achieve a softer, spreadable consistency.
- Frost and Garnish: Frost the cooled cupcakes evenly with the lemon buttercream and garnish with extra lemon zest if desired for added flavor and decoration.
Notes
- For a more intense lemon flavor, add extra lemon zest to the batter or frosting.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute milk with buttermilk for a tangier taste and slightly denser crumb.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
