Lemon Cupcakes
Lemon cupcakes are a vibrant dessert bursting with the zesty flavor of fresh lemons and topped with rich buttercream frosting. Perfect for any occasion!
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking powder Ensure it's fresh for optimal rise.
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 3/4 cups sugar
- 1/4 tsp vanilla extract
- 2 large eggs Use room temperature.
- 6 tbsp milk
- 1/4 cup fresh lemon juice Use freshly squeezed.
- 1 tbsp fresh lemon zest
For the Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/2 tsp vanilla extract
- 4-5 tbsp lemon juice Adjust to desired consistency.
- 1 tsp lemon zest
Instructions
Preparation
- Preheat the oven to 350°F (176°C) and prepare a pan with cupcake liners.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixer bowl, add the unsalted butter, vegetable oil, sugar, and vanilla extract. Beat together until light in color and fluffy, about 1 1/2 to 2 minutes.
- Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- In a separate bowl, combine the milk and lemon juice. Slowly add this mixture to the batter along with the lemon zest. Mix until well combined.
- Add the remaining dry ingredients and mix just until well combined and smooth. Do not overmix the batter.
Baking
- Fill the cupcake liners about 3/4 full with the batter. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and place them on a cooling rack to cool completely.
Frosting
- Once the cupcakes are cool, prepare the buttercream frosting. Beat the unsalted butter until smooth.
- Add about half of the powdered sugar and mix until smooth.
- Add the vanilla extract, 3-4 tablespoons of lemon juice, and the lemon zest. Mix until well combined.
- Gradually add the remaining powdered sugar and salt, mixing until well combined and smooth.
- Pipe the frosting onto the cupcakes using your preferred piping tip.
Notes
Cupcakes are best stored covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours and should be refrigerated afterwards. Serve at room temperature for best flavor.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 150mgSugar: 18g