Lemon Cream Cheese Cupcakes
Brighten up your dessert table with these luscious Lemon Cream Cheese Cupcakes, a perfect balance of tangy citrus and creamy sweetness! These moist, buttery cupcakes are infused with freshly squeezed lemon juice and zest, giving them a vibrant, zesty flavor that pairs beautifully with their rich, velvety cream cheese frosting. Topped with a hint of lemony flair, these treats are as stunning as they are delicious. Ready in under 40 minutes, they’re an ideal choice for any celebration or an indulgent afternoon treat. Whether you’re baking for a spring party or simply craving a zesty dessert, these lemon cupcakes are guaranteed to impress. Perfect for lemon lovers, this recipe is your ticket to a burst of sunshine in every bite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, softened
- 0.5 cup milk
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 2.5 cups powdered sugar
- 1 tablespoon lemon juice, freshly squeezed (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Using a hand mixer or stand mixer, beat the softened butter into the dry ingredients until the mixture resembles a coarse crumb.
Add the milk, lemon juice, lemon zest, and vanilla extract to the mixture. Beat on low speed until just combined.
Add the eggs, one at a time, and continue to beat on medium speed until the batter is smooth, making sure to scrape down the sides of the bowl.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until combined. Then increase the speed to medium and beat until fluffy.
Add the lemon juice and vanilla extract, and beat until well incorporated.
Once the cupcakes are completely cool, use a piping bag or spatula to frost them with the cream cheese frosting.
Optional: Garnish with additional lemon zest or a small lemon slice for decoration.
Serve and enjoy your Lemon Cream Cheese Cupcakes!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 43.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 73 mg | 2% | |
*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.
