Lemon Cupcakes with Lemon Buttercream Frosting
Brighten up your dessert table with these zesty and irresistible Lemon Cupcakes with Lemon Buttercream Frosting! Bursting with fresh lemon flavor, these fluffy homemade cupcakes combine the tang of real lemon juice and zest with a light, buttery texture that’s perfectly balanced by the creamy, citrus-infused buttercream frosting. With simple ingredients and an easy step-by-step process, this recipe is perfect for any occasion, from casual gatherings to elegant celebrations. Garnish each cupcake with a sprinkle of lemon zest or a delicate lemon slice for an extra pop of color and flavor. These sunshine-inspired treats are the ultimate way to satisfy your citrus cravings!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 cups whole milk
- 3 cups powdered sugar
- 0.5 cups unsalted butter (softened, for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 1 teaspoon lemon zest (for frosting)
- 1 tablespoon heavy cream (optional, for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, fresh lemon juice, and lemon zest.
Gradually add the dry ingredients into the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly among the prepared 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.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the lemon buttercream frosting. In a large mixing bowl, beat the unsalted butter (for frosting) until creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing thoroughly after each addition.
Mix in the fresh lemon juice and lemon zest (for frosting). If the frosting is too stiff, add the heavy cream 1 teaspoon at a time until the desired consistency is achieved.
Once the cupcakes have cooled completely, pipe or spread the lemon buttercream frosting onto each cupcake.
Optional: Garnish with extra lemon zest or a small lemon slice for decoration. Serve and enjoy!
Nutrition Facts
Calories |
4828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 716.7 g | 261% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 561.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 317 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 685 mg | 15% | |
*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.
