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Freshly baked lemon cupcakes with frosting and lemon zest.

Lemon Cupcakes

These light and fluffy lemon cupcakes burst with bright citrus flavor and are topped with a tangy lemon buttercream icing. Perfect for spring celebrations, afternoon tea, or whenever you crave a refreshing dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • Mixing bowls (at least two)
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Zester or fine grater (for lemon zest)
  • Juicer (or reamer for fresh lemon juice)
  • 12-cup cupcake/muffin pan
  • Cupcake liners
  • Spatula
  • Cooling rack
  • Piping bag or offset spatula (optional, for frosting)

Ingredients
  

  • For the Cupcakes:
  • 1 1/2 cups 190g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 113g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 2 large eggs at room temperature
  • 1/2 cup 120ml whole milk, at room temperature
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest from 1–2 lemons
  • 1 teaspoon vanilla extract
  • For the Lemon Buttercream Icing:
  • 1/2 cup 113g unsalted butter, softened
  • 2 to 2 1/2 cups powdered sugar sifted
  • 1 –2 tablespoons fresh lemon juice adjust for desired consistency and tang
  • 1 teaspoon lemon zest
  • Pinch of salt optional

Instructions
 

  • Preheat and Prepare:
  • Preheat your oven to 350°F (175°C).
  • Line a 12-cup cupcake pan with cupcake liners.
  • Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream Butter and Sugar:
  • In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until the mixture is light and fluffy (about 3–4 minutes).
  • Incorporate Eggs and Flavorings:
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the fresh lemon juice, lemon zest, and vanilla extract.
  • Combine Dry and Wet Ingredients:
  • Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients.
  • Mix just until combined to avoid overmixing (this keeps the cupcakes tender).
  • Fill and Bake:
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cupcakes:
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
  • Prepare the Lemon Buttercream Icing:
  • In a medium bowl, beat the softened butter until creamy.
  • Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  • Add the lemon juice, lemon zest, and a pinch of salt. Beat until the icing is light and fluffy.
  • Adjust the consistency by adding a little more lemon juice (for a thinner icing) or powdered sugar (for a thicker icing) if necessary.
  • Frost and Serve:
  • Once the cupcakes are completely cool, frost them with the lemon buttercream using a spatula or piping bag.
  • Enjoy immediately or store in an airtight container.
  • Details:
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: Approximately 35 minutes (plus additional cooling and frosting time; overall about 1 hour)
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
  • Keywords:
  • lemon cupcakes, citrus dessert, lemon buttercream, spring dessert, party cupcakes, easy baking recipe, tangy cupcakes
  • Nutrition (per serving, approximately 1 frosted cupcake):
  • Serving Size: 1 cupcake
  • Calories: ~280 kcal
  • Sugar: ~20g
  • Sodium: ~180 mg
  • Fat: ~15g
  • Saturated Fat: ~9g
  • Unsaturated Fat: ~6g
  • Trans Fat: 0g
  • Carbohydrates: ~35g
  • Fiber: ~1g
  • Protein: ~4g
  • Cholesterol: ~50 mg
  • Note: Nutritional values are estimated and may vary based on specific brands and measurements used.

Notes

Temperature Tips: Ensure that your butter, eggs, and milk are at room temperature to help the batter mix evenly and produce a tender cupcake.
Extra Zest: For an extra punch of lemon flavor, consider adding an additional teaspoon of lemon zest to the batter or icing.
Storage: These cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unfrosted cupcakes for up to 3 months; thaw overnight in the refrigerator before frosting.
Frosting Variations: Experiment with adding a touch of cream cheese to the buttercream for a richer flavor profile.
Enjoy your homemade Lemon Cupcakes!
Keyword lemon cupcakes, citrus dessert, lemon buttercream, spring dessert, party cupcakes, easy baking recipe, tangy cupcakes