Lemon Cupcakes

Nutriscore Rating: 37/100

Bright, zesty, and irresistibly fluffy, these Lemon Cupcakes are the perfect blend of tangy citrus and sweet decadence. Made with fresh lemon juice and zest, these cupcakes deliver a burst of refreshing flavor in every bite. The moist, tender crumb is beautifully complemented by a luscious lemon buttercream frosting that’s whipped to perfection with powdered sugar and a hint of citrus zest. Ready in just under 40 minutes, this recipe is as easy as it is delicious, making it ideal for everything from casual family treats to elegant dessert tables. Serve these sunny delights garnished with an extra sprinkle of lemon zest for a picture-perfect finish that will wow both the eyes and the taste buds. Perfect for lemon lovers, these cupcakes are a must-try for spring gatherings, summer parties, or any day when you crave a vibrant, citrus-inspired dessert.

Recipe Information

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

🥘 Ingredients

14 items

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups unsalted butter
• 1 cups granulated sugar
• 2 large eggs
• 1 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 0.5 cups whole milk
• 2 cups powdered sugar
• 0.5 cups unsalted butter (for frosting)
• 2 tablespoons fresh lemon juice (for frosting)
• 1 teaspoon lemon zest (for frosting)

📝 Instructions

13 steps

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

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

3. In a large bowl, use a mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.

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

5. Add the lemon juice and mix until incorporated. The batter might curdle slightly at this stage, but this is normal.

6. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

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

9. 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.

10. To make the frosting, beat the butter in a medium bowl until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

11. Add the lemon juice and lemon zest to the frosting and beat until light and fluffy. If the frosting is too thick, add a small amount of milk or cream to reach your desired consistency.

12. Once the cupcakes are completely cool, frost them using a piping bag or a spatula. Decorate with additional lemon zest if desired.

13. Serve and enjoy your homemade lemon cupcakes!

Nutrition Facts

1 serving (1111.9g)

Calories		3868
% Daily Value*
Total Fat		159.8 g	205%
	Saturated Fat	94.3 g	472%
	Polyunsaturated Fat	0.1 g
Cholesterol		769 mg	256%
Sodium		1484 mg	65%
Total Carbohydrate		596.6 g	217%
	Dietary Fiber	6.5 g	23%
	Total Sugars	443.8 g
Protein		36.5 g	73%
Vitamin D		4.8 mcg	24%
Calcium		293 mg	23%
Iron		10.8 mg	60%
Potassium		664 mg	14%

*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: 1438 cal (36.2%%)

Protein: 146 cal (3.7%%)

Carbs: 2386 cal (60.1%%)