Description
These delightful Lemon Cupcakes offer a perfect balance of tangy lemon flavor and sweet, buttery frosting. Soft, moist, and bursting with fresh lemon zest and juice, these cupcakes are topped with a creamy lemon buttercream that is both rich and refreshing. Ideal for spring gatherings, birthdays, or anytime you crave a bright citrus treat.
Ingredients
Cupcake Batter
- 1 1/4 cups (163g) all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (60ml) vegetable oil
- 3/4 cups (155g) sugar
- 1/4 tsp vanilla extract
- 2 large eggs
- 6 tbsp (90ml) milk
- 1/4 cup (60ml) fresh lemon juice
- 1 tbsp fresh lemon zest
Lemon Buttercream Frosting
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1/2 tsp vanilla extract
- 4-5 tbsp fresh lemon juice
- 1 tsp lemon zest
- Pinch of salt, to taste
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to ensure easy removal and clean baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream butter, oil, sugar, and vanilla: Using a large mixer bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract together until the mixture is light in color and fluffy, about 1 1/2 to 2 minutes. Thorough creaming is essential for a tender crumb.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating after each addition until mostly combined. Scrape down the bowl sides frequently to keep the batter uniform.
- Combine dry ingredients and add to batter: Add half of the dry flour mixture to the wet ingredients and mix just until incorporated.
- Add lemon milk mixture and zest: Mix the milk and fresh lemon juice together, then slowly pour this into the batter along with the lemon zest. Stir until fully combined and smooth.
- Add remaining dry ingredients: Incorporate the rest of the dry ingredients into the batter, mixing just until smooth. Avoid overmixing to keep cupcakes light and fluffy.
- Fill cupcake liners and bake: Spoon the batter into cupcake liners filling each about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove from oven and place the cupcakes on a wire rack to cool completely before frosting.
- Make lemon buttercream frosting: Beat the room temperature butter in a large bowl until smooth. Gradually add half the powdered sugar, beating until creamy.
- Add flavorings to frosting: Mix in the vanilla extract, 3-4 tablespoons of lemon juice, and lemon zest until well combined.
- Finish frosting: Add the remaining powdered sugar and a pinch of salt, mixing until smooth and achieving desired consistency. Add extra lemon juice as needed for flavor and texture.
- Frost cupcakes: Using a piping bag fitted with Ateco tip 844 or similar, pipe the frosting onto the cooled cupcakes in decorative swirls.
- Storage and serving: Store cupcakes covered; they are best eaten within 2-3 days. Keep at room temperature for up to 24 hours, then refrigerate. Serve cupcakes at room temperature for optimal flavor and texture.
Notes
- Do not overmix batter to maintain light, tender cupcakes.
- Cupcakes are best eaten within 2-3 days for freshness.
- Restoring refrigerated cupcakes to room temperature before serving improves texture and flavor.
- Use fresh lemon zest and juice for the best, brightest lemon flavor.
- If you prefer a thicker frosting, reduce the lemon juice slightly.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
