Description
These delightful Lemon Cupcakes are bursting with fresh citrus flavor. They are light, fluffy, and topped with a tangy lemon buttercream frosting. Perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup whole milk
Optional Topping:
- Lemon buttercream or cream cheese frosting
Instructions
- Preheat oven and prepare tin: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Combine dry and wet ingredients: Gradually mix in dry ingredients, alternating with milk, beginning and ending with dry ingredients.
- Bake: Divide batter among cupcake liners and bake for 18–20 minutes until a toothpick inserted comes out clean.
- Cool and frost: Cool cupcakes completely before frosting with lemon buttercream or cream cheese frosting if desired.
Notes
- For a stronger lemon flavor, add ½ tsp lemon extract to the batter.
- These cupcakes pair well with a tangy lemon glaze or cream cheese frosting.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 50 mg
