Description
Succulent homemade lemon cupcakes with vanilla frosting combine zesty citrus notes and creamy sweetness. Delicate cake layers pair perfectly with silky frosting, offering a delightful dessert experience you’ll savor with each delectable bite.
Ingredients
Scale
Primary Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk or buttermilk
Lemon Components:
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
Seasoning and Leavening Agents:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 350F (175C) and arrange paper liners in a cupcake tin.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt using a whisk until thoroughly integrated.
- Using an electric mixer, cream butter and sugar until the mixture becomes airy and pale, creating a smooth consistency. Incorporate eggs individually, ensuring each is fully blended. Introduce vanilla extract, lemon zest, and lemon juice, mixing until harmonized.
- Gradually fold dry ingredients into the wet mixture, alternating with milk. Gently stir to create a uniform batter, ensuring no lumps remain.
- Distribute batter evenly into cupcake liners, filling approximately three-quarters full. Bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted.
- Remove cupcakes from oven and allow to cool completely on a wire rack, which prevents soggy bottoms and ensures proper texture.
- For frosting, whip softened butter until smooth and creamy. Slowly incorporate powdered sugar, vanilla extract, and heavy cream. Beat at high speed until the mixture becomes light, fluffy, and holds its shape.
- Once cupcakes have reached room temperature, decorate using a piping bag or spatula, creating elegant swirls of vanilla frosting on each cupcake.
Notes
- Swap out regular flour for gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit for a lower-calorie version.
- Add fresh lemon zest directly on top of frosting for an extra burst of citrusy brightness and elegant presentation.
- Use room temperature ingredients to ensure smoother batter and more consistent cupcake texture, preventing potential lumps or uneven mixing.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg