Description
These lemon cupcakes are light, fluffy, and bursting with fresh citrus flavor from lemon zest and juice. Topped with creamy vanilla buttercream, they are the perfect treat for any occasion, balancing sweetness and tartness beautifully.
Ingredients
Scale
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk
- 1 and 1/2 tablespoons lemon zest
- 1/3 cup (80ml) fresh lemon juice
- Vanilla buttercream frosting (for topping)
- Additional lemon slices for garnish
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- In a large bowl, beat the softened butter and sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla extract, beating until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, whisk the flour, baking powder, and salt together. Slowly add the dry ingredients into the wet mixture, starting the mixer on low speed. Then, add the milk, lemon juice, and lemon zest. Continue mixing until just combined, being careful not to overmix.
- Spoon the batter evenly into the cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. Use a toothpick to check for doneness—if it comes out clean, they are done. For mini cupcakes, bake for 11-13 minutes.
- Remove the cupcakes from the oven and allow them to cool completely before frosting.
- Once cooled, frost the cupcakes with vanilla buttercream and garnish with additional lemon zest or lemon slices if desired.
Notes
- For a more intense lemon flavor, you can add lemon curd in the center of the cupcakes before baking.
- If you don’t have whole milk, any milk alternative (like almond or oat milk) works fine.
- Cream cheese frosting is a great alternative to vanilla buttercream for a tangy twist.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: lemon cupcakes, citrus cupcakes, homemade lemon cupcakes, zesty cupcakes, lemon frosting cupcakes, lemon cake, lemon dessert