Description
Deliciously moist lemon cupcakes topped with a luscious lemon buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (187 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tablespoons lemon zest
- 1/2 cup (113 g) unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup fresh lemon juice
- 1/2 cup (120 ml) milk (room temperature)
- 1 cup (226 g or 2 sticks) unsalted butter (room temperature) for frosting
- 2 1/2 cups (300 g) confectioners’ sugar (sifted)
- 2 tablespoons fresh lemon juice for frosting
- 1–2 tablespoons milk (optional for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the dry ingredients by whisking together flour, baking powder, baking soda, and salt in a medium bowl.
- Mix the wet ingredients by combining sugar and lemon zest, then add the butter and beat until fluffy. Add the eggs one at a time, then mix in lemon juice.
- Combine the flour mixture gradually with the wet ingredients, alternating with the milk, until just combined.
- Fill each cupcake liner three-quarters full and bake for 20 to 22 minutes until a toothpick comes out clean.
- Make the frosting by beating the butter, then gradually adding confectioners’ sugar and lemon juice, adding milk to reach desired consistency.
- Frost the cooled cupcakes using a piping bag and garnish with lemon zest if desired.
Notes
Use fresh lemon juice for the best flavor. Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 26g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg