Lemon Buttermik Cupcakes
Brighten up your dessert table with these irresistible Lemon Buttermilk Cupcakes, the perfect balance of tangy and sweet. Infused with fresh lemon juice and zest, these tender treats are delicately flavored and moist, thanks to the addition of creamy buttermilk. Each fluffy cupcake is topped with a luscious cream cheese frosting, lightly kissed with lemon for an extra zing of citrus. Whether you're baking for a springtime gathering, a summer celebration, or simply to indulge your sweet tooth, these easy, crowd-pleasing cupcakes are sure to impress. Ready in under 40 minutes, they’re your go-to recipe for a fresh and flavorful dessert bursting with lemony goodness!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.5 cups Buttermilk
- 2.5 cups Powdered sugar (for frosting)
- 8 ounces Cream cheese (softened)
- 0.25 cups Unsalted butter (softened, for frosting)
- 1 teaspoons Vanilla extract (for frosting)
- 1 tablespoon Fresh lemon juice (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest until combined.
Alternate adding the dry ingredients and buttermilk to the wet ingredients in three additions, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar, one cup at a time, beating on low speed after each addition. Then mix in the vanilla extract and lemon juice until the frosting is smooth and fluffy.
Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting on top of each cupcake.
Optionally, garnish each cupcake with a small lemon slice, a sprinkle of lemon zest, or a few edible sugar decorations. Serve and enjoy!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 44.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
