Description
Bright, fluffy, and bursting with citrus flavor, these lemon cupcakes with lemon buttercream are the ultimate dessert for anyone who loves a fresh, zesty treat. Perfect for spring brunches, birthday celebrations, or any time you want a pop of sunshine on your plate. This easy recipe delivers moist cupcakes with creamy lemon frosting every time.
Ingredients
1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup whole milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 cups powdered sugar
1/2 cup unsalted butter
2 to 3 tablespoons lemon juice
2 tablespoons heavy cream
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
2. Whisk flour, baking powder, and salt together.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
5. Alternate adding dry ingredients and milk.
6. Divide batter and bake 18–20 minutes.
7. Cool completely.
8. Beat butter and add powdered sugar, lemon juice, and cream.
9. Whip until fluffy.
10. Frost cupcakes and garnish.
Notes
Use room temperature ingredients.
Always use fresh lemon juice and zest.
Cool cupcakes completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg