Description
These Lemon Cupcakes are light, fluffy, and bursting with fresh citrus flavor. Perfectly moist with a tangy lemon buttercream frosting, they make a delightful treat for any occasion, from afternoon tea to celebrations.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp heavy cream (optional for consistency)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, indicating that air has been incorporated.
- Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain a smooth batter.
- Add lemon flavors: Mix in the fresh lemon juice and lemon zest to infuse bright citrus flavor throughout the batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture and milk to the butter mixture alternately, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and developing gluten.
- Distribute batter: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare frosting: In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest, continuing to mix until a creamy frosting forms. Add 1-2 tablespoons of heavy cream if a softer consistency is desired.
- Frost cupcakes: Once the cupcakes have cooled, frost them generously with the lemon buttercream and garnish with extra lemon zest if desired for an added burst of flavor and visual appeal.
Notes
- Ensure butter is softened to room temperature for easy creaming and smooth batter.
- Do not overmix the batter to keep cupcakes tender and light.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Let cupcakes cool completely before frosting to prevent melting the buttercream.
- Adjust heavy cream in frosting to achieve desired consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
