Lemon Cupcake Recipe: A Zesty Delight
Are you ready to bake some sunshine? This lemon cupcake recipe is your ticket to a burst of zesty flavor in every bite. These cupcakes are light, fluffy, and bursting with fresh lemon flavor, perfect for any occasion – from a casual weeknight treat to a sophisticated dessert spread. Let's get started!
Ingredients You'll Need:
This recipe uses readily available ingredients, making it easy to whip up even on a busy day.
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- ½ cup (120ml) freshly squeezed lemon juice
- 2 tablespoons lemon zest
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
Baking the Perfect Lemon Cupcakes:
Follow these simple steps for perfectly baked cupcakes every time.
Step 1: Prep Work
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This prevents sticking and makes for easy cupcake removal.
Step 2: Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a light and fluffy texture.
Step 3: Creaming Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, resulting in a tender crumb. Use an electric mixer for best results.
Step 4: Adding Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
Step 5: Lemon Infusion
Gently fold in the lemon juice and lemon zest. The zest adds a beautiful aroma and intense lemon flavor.
Step 6: Baking Time
Fill the prepared muffin cups about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cooling Down
Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Making the Zesty Lemon Glaze:
This glaze takes your cupcakes from delicious to divine!
Step 1: Whisk It Up
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
Step 2: Glaze Away
Once the cupcakes are completely cool, drizzle the lemon glaze over the top. You can also use a piping bag for a more elegant look.
Tips for Lemon Cupcake Success:
- Fresh is Best: Using freshly squeezed lemon juice and zest makes a world of difference in the flavor of your cupcakes.
- Room Temperature: Ensure your butter is softened to room temperature for proper creaming.
- Don't Overmix: Overmixing can lead to tough cupcakes. Mix just until the ingredients are combined.
- Cooling is Key: Allow the cupcakes to cool completely before frosting to prevent the glaze from melting.
Serving and Storage:
These lemon cupcakes are best served fresh, but can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Enjoy your delightful lemon cupcakes! Let us know in the comments how yours turned out. Happy baking!
