Lemon Cupcakes Recipe: A Zesty Delight
Looking for a burst of sunshine in your baking? These lemon cupcakes are the perfect treat! Their bright, zesty flavor is balanced by a tender crumb, making them irresistible to both kids and adults. This recipe is easy to follow, even for beginner bakers, and yields deliciously moist cupcakes that are perfect for any occasion. Let's get started!
Ingredients You'll Need:
This recipe makes approximately 12 standard-sized cupcakes.
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
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
For the Lemon Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- ¼ cup (60ml) fresh lemon juice
- Zest of 1 lemon
- Pinch of salt
Instructions:
Making the Lemon Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb!
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: 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!
- Lemon Zest & Juice: Stir in the lemon zest and lemon juice.
- Fill Cupcake Liners: Fill each cupcake liner about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Making the Lemon Buttercream Frosting:
- Beat the Butter: In a large bowl, beat the softened butter until light and fluffy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Lemon Juice & Zest: Stir in the lemon juice, lemon zest, and salt. Beat until smooth and creamy. Add more powdered sugar if needed to reach your desired consistency.
Frosting the Cupcakes:
Once the cupcakes are completely cool, frost them with the lemon buttercream frosting. Get creative! You can use a piping bag for a professional look, or simply spread the frosting with a knife.
Tips for Success:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming.
- Don't Overmix: Overmixing the batter can lead to tough cupcakes. Mix until just combined.
- Fresh Lemons: Using fresh lemons will give you the best flavor.
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
These lemon cupcakes are a guaranteed crowd-pleaser. Their bright, citrusy flavor and delicate texture make them perfect for birthdays, tea parties, or any special occasion. Enjoy! And don't forget to share your baking creations with us! #lemoncupcakes #baking #recipe #easyrecipe #lemon #cupcakes #dessert #homemade #bakinglove #foodie
