Indulge in the refreshing taste of summer with these Lemon Cupcakes! Bursting with zesty lemon flavor and topped with a tangy lemon buttercream frosting, these light and fluffy treats are perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply craving something sweet, these cupcakes bring a delightful citrus twist to your dessert table.
Ingredients:
For the 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
For the Lemon Buttercream 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)
Directions:
Prepare Your Oven and Cupcake Pan:
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for creating airy cupcakes!
Add Eggs and Flavor:
Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and lemon zest to enhance that delicious citrus flavor.
Mix Dry Ingredients with Wet:
Gradually alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing can lead to dense cupcakes.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
Make the Frosting:
For the frosting, beat the softened butter in a large bowl until smooth. Gradually add the powdered sugar, lemon juice, and zest, mixing until creamy. If the frosting is too thick, add heavy cream a little at a time until you reach your desired consistency.
Frost and Garnish:
Frost the cooled cupcakes generously and garnish with extra lemon zest if desired for that extra touch.
Serving Tips:
Presentation:
Serve the cupcakes on a decorative platter or cake stand to elevate their appearance.
Garnish with additional lemon zest, edible flowers, or a sprig of mint for a pop of color.
Pairing:
These lemon cupcakes pair wonderfully with a cup of tea or a refreshing glass of lemonade for a delightful afternoon treat.
Consider serving them with a scoop of vanilla ice cream or whipped cream for added indulgence.
Serving Temperature:
Allow the cupcakes to come to room temperature before serving to enhance their flavor and texture.
Portion Control:
If serving at a gathering, consider cutting the cupcakes in half for smaller portions, allowing guests to sample more treats.
Storage Tips:
Short-Term Storage:
Store the cupcakes in an airtight container at room temperature for up to 3 days. This will keep them moist and fresh.
Refrigeration:
If you need to store them longer, place the cupcakes in the refrigerator for up to 1 week. Be sure to cover them well to prevent them from drying out or absorbing odors from other foods.
Freezing:
For longer storage, you can freeze the cupcakes. Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months.
To thaw, simply remove the cupcakes from the freezer and let them sit at room temperature for about 1-2 hours before serving.
Frosting Consideration:
If you plan to freeze the cupcakes, consider freezing them without frosting. Frost them after thawing for the best texture and flavor.
Re-frosting:
If the frosting becomes a bit firmer after refrigeration, let it sit at room temperature for a few minutes, then re-whip to restore its creamy consistency before serving.
Related Recipes:
FAQs:
Can I use bottled lemon juice instead of fresh lemon juice for the cupcakes and frosting?
While you can use bottled lemon juice in a pinch, fresh lemon juice is recommended for the best flavor. Fresh lemons also provide lemon zest, which adds a vibrant citrus aroma and enhances the overall taste of the cupcakes.
How do I prevent my cupcakes from sticking to the liners?
To prevent sticking, ensure you use high-quality cupcake liners. You can also lightly spray the liners with cooking spray before filling them with batter. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack, which helps them release more easily.
Can I make the cupcake batter ahead of time?
Yes, you can prepare the cupcake batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. When ready to bake, let the batter come to room temperature before pouring it into the cupcake liners and baking.
How can I adjust the sweetness of the frosting?
If you find the lemon buttercream frosting too sweet for your taste, you can reduce the amount of powdered sugar. Start by decreasing the sugar by 1/2 cup and taste as you go. You can also add more lemon juice or zest for a tangier flavor, which can help balance the sweetness.
Conclusion:
These Lemon Cupcakes are not only delicious but also visually appealing with their bright yellow frosting. They are a fantastic way to add a burst of flavor to your dessert spread. Serve them at your next gathering or enjoy them as a sweet treat during the day. Whip up a batch and savor the delightful taste of lemon!
📖 Recipe:
Print
Lemon Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these delightful Lemon Cupcakes that are light, fluffy, and bursting with zesty lemon flavor. Topped with a tangy lemon buttercream frosting, these cupcakes are perfect for any occasion, bringing a refreshing citrus twist to your dessert table. Easy to make and irresistibly delicious, they are sure to impress your guests!
Ingredients
For the 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
For the Lemon Buttercream 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 the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice and lemon zest.
- Gradually alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- For the frosting: In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, lemon juice, and zest, mixing until creamy. Add heavy cream if needed for a softer consistency.
- Frost the cooled cupcakes and garnish with extra lemon zest if desired.
Notes
For best flavor, use fresh lemons for juice and zest.
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 350 kcal
