Description
Light and fluffy lemon cupcakes with a rich, creamy lemon frosting, perfect for any occasion.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- Fresh lemon juice from 2-3 lemons
- Lemon zest from 2-3 lemons
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, zest, and vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out with few moist crumbs.
Notes
- Use fresh lemon juice for best results – it contains 30% more flavor compounds than bottled.
- Don’t overmix the batter to prevent sinking.
- Wait until 75% through baking time before opening the oven door.
- Can be made 2 days ahead and stored unfrosted.
- For extra lemon flavor, add ¼ teaspoon lemon extract or brush with lemon simple syrup.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: lemon cupcakes, homemade cupcakes, citrus dessert, fresh lemon dessert
