Lemon Cream Cupcakes

Nutriscore Rating: 35/100

Bright, zesty, and irresistibly creamy, these Lemon Cream Cupcakes are a delightful treat that strikes the perfect balance between tart and sweet. Featuring a soft, tender crumb infused with fresh lemon zest and juice, each bite bursts with refreshing citrus flavor. Topped with a luscious cream cheese frosting enhanced by a touch of lemon and vanilla, these cupcakes are as indulgent as they are refreshing. Easy to make with simple pantry staples, they are ready in just under 40 minutes, making them a perfect dessert for celebrations, casual gatherings, or a weekend baking project. Garnish with a small lemon slice or extra zest for an elegant finishing touch. Whether you're a lemon lover or just looking for a light, flavorful dessert, these cupcakes are sure to impress.

Recipe Information

• Prep Time: 20 min
• Cook Time: 18 min
• Total Time: 38 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 0.5 cup whole milk (room temperature)
• 8 ounces cream cheese (softened)
• 0.5 cups unsalted butter (softened, for frosting)
• 2.5 cups powdered sugar
• 2 tablespoons fresh lemon juice (for frosting)
• 0.5 teaspoons vanilla extract (for frosting)

📝 Instructions

12 steps

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.

4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice until combined.

5. On low speed, alternate adding the dry ingredients in three additions and the milk in two additions, beginning and ending with the dry ingredients. Mix until the batter is just combined. Do not overmix.

6. Divide the batter evenly among the prepared muffin tins, filling each about two-thirds full.

7. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9. To make the frosting, beat together the cream cheese and butter in a large bowl until smooth and creamy, about 2 minutes.

10. Gradually add the powdered sugar, 1/2 cup at a time, and beat on low speed until combined. Mix in the lemon juice and vanilla extract until the frosting is smooth and fluffy.

11. Once the cupcakes are completely cooled, frost them generously with the lemon cream frosting using a piping bag or an offset spatula.

12. Optional: Garnish each cupcake with a small lemon slice or zest for decoration before serving.

Nutrition Facts

1 serving (121.9g)

Calories		453
% Daily Value*
Total Fat		23.9 g	31%
	Saturated Fat	14.6 g	73%
	Polyunsaturated Fat	0.0 g
Cholesterol		96 mg	32%
Sodium		186 mg	8%
Total Carbohydrate		56.0 g	20%
	Dietary Fiber	0.5 g	2%
	Total Sugars	43.2 g
Protein		4.3 g	9%
Vitamin D		0.6 mcg	3%
Calcium		41 mg	3%
Iron		0.9 mg	5%
Potassium		71 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.

Source of Calories

Fat: 2581 cal (47.2%%)

Protein: 204 cal (3.7%%)

Carbs: 2685 cal (49.1%%)