Lemon Cupcakes with Creamy Frosting
Delightful lemon cupcakes topped with rich and creamy frosting, perfect for any occasion.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened Make sure butter is at room temperature.
- 2 large eggs Let eggs come to room temperature.
- 0.5 cup milk Use any type of milk.
- 0.25 cup fresh lemon juice Freshly squeezed for best flavor.
- 1 tablespoon lemon zest
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
For the Frosting
- 1 cup heavy cream Chill before whipping.
- 2 cups powdered sugar Sifted, if necessary.
- 1 teaspoon vanilla extract Use pure vanilla for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs to the mixture, one at a time, beating well after each addition.
- Mix in the fresh lemon juice and lemon zest until well incorporated.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the tin before transferring them to a wire rack.
Frosting
- For the frosting, beat the heavy cream in a mixing bowl until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Frost the cooled cupcakes generously with the creamy frosting and enjoy!
Notes
Best enjoyed fresh but can be stored in an airtight container for up to three days at room temperature or up to a week in the refrigerator.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gSodium: 150mgSugar: 20g