Description
These delightful Lemon Cupcakes are bursting with bright citrus flavor and topped with a luscious lemon buttercream. Perfectly moist and fluffy, they make a beautiful and tasty treat for any celebration or party.
Ingredients
- Lemon Cupcakes:
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, room temperature
- ¾ cup sugar
- 2 large eggs, room temperature
- ¼ cup whole milk
- 1½ tablespoons lemon zest
- ⅓ cup lemon juice
- Lemon Buttercream:
- ¾ cup unsalted butter
- 3½ cups powdered sugar
- 2 tablespoons lemon juice
- 3 tablespoons whole milk or heavy cream
- Optional Garnish:
- Lemon slices
- Edible flowers (e.g., pansies)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer with paddle attachment, beat butter on low speed until smooth, about 1 minute.
- Slowly add sugar and mix on medium speed for 2 minutes, scraping down the sides as needed.
- Add eggs one at a time on low speed, beating for 20 seconds after each addition. Then increase to medium speed and beat for another 2 minutes.
- On low speed, gradually add dry ingredients and mix just until no streaks remain—do not overmix.
- Add milk, lemon juice, and lemon zest. Mix on the lowest setting until just combined.
- Divide the batter evenly between cupcake liners, filling each about ⅔ full.
- Bake for 18–21 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream: Beat butter in a stand mixer until smooth and creamy, about 2 minutes.
- Add powdered sugar in four additions on low speed, beating until fully incorporated.
- Add lemon juice and milk, increase speed to high, and beat for 5 minutes until light and fluffy.
- Transfer frosting to a piping bag fitted with a star tip (Wilton 1M recommended).
- Pipe frosting swirls on cooled cupcakes and garnish with lemon slices and edible flowers if desired.
Notes
- Store cupcakes in an airtight container in the fridge for up to 5 days.
- To freeze, wrap each cupcake in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Make sure butter and eggs are at room temperature for best mixing results.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 455
- Sugar: 47g
- Sodium: 181mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 59g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 93mg
