Description
Delightful lemon cupcakes with a soft, moist texture and refreshing citrus flavor, topped with luscious lemon buttercream frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- Juice and zest of 1 large lemon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the softened butter and sugar together until light and fluffy.
- Add in the eggs one at a time, followed by lemon juice, lemon zest, and vanilla extract.
- Combine wet and dry ingredients by gradually adding in the flour mixture, alternating with buttermilk.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes in the pan for a few minutes before transferring them to a wire rack.
- Frost with your favorite lemon buttercream once cooled.
Notes
Use room temperature ingredients for better emulsification. Avoid overmixing to keep the cupcakes light and fluffy. Fresh ingredients will provide the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 16g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg