Description
Lemon cupcakes are light, fluffy treats with a tangy lemon flavor and creamy lemon buttercream frosting.
Ingredients
Scale
- 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
- 1 cup (224g) unsalted butter, room temperature (for frosting)
- 4 cups (460g) powdered sugar
- 1/2 tsp vanilla extract (for frosting)
- 4–5 tbsp lemon juice (for frosting)
- 1 tsp lemon zest (for frosting)
- Salt, to taste
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (176°C) and lining a cupcake pan with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set this aside.
- Cream Butter and Sugar: In a large mixing bowl, combine the unsalted butter, vegetable oil, sugar, and vanilla extract. Beat these together until light and fluffy.
- Add Eggs: Gradually add eggs one at a time, ensuring that each is mostly combined before adding the next.
- Combine Wet and Dry: Add half of your dry ingredients to the batter and mix until just combined. Then mix the milk and lemon juice together before adding them to the batter along with the lemon zest.
- Bake: Pour the batter into prepared cupcake liners, filling each about three-quarters full. Bake for 15-18 minutes.
- Cool: Remove the cupcakes and allow them to cool on a wire rack.
- Prepare the Buttercream: Beat the room temperature unsalted butter until smooth, then gradually add half of the powdered sugar until combined.
- Frost the Cupcakes: Pipe or spread the buttercream onto each cooled cupcake.
- Storage: Store covered, consuming them within 2-3 days.
Notes
Use room temperature ingredients for better texture. Avoid overmixing for light cupcakes!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg