Lemon Cupcakes with Lemon Cream Cheese Frosting
Brighten up your dessert table with these zesty Lemon Cupcakes with Lemon Cream Cheese Frosting, a citrus lover's dream! These fluffy, moist cupcakes are infused with the vibrant flavors of fresh lemon juice and lemon zest, delivering a delightful balance of tartness and sweetness in every bite. Topped with a luxuriously creamy lemon cream cheese frosting that’s whipped to perfection, these cupcakes are a refreshing twist on a classic treat. Perfect for spring gatherings, summer picnics, or any occasion that calls for a burst of sunshine, these cupcakes come together in just under 40 minutes. Garnish with a curl of lemon zest for an elegant touch, and watch as they disappear from the plate! Tags: Lemon Cupcakes, Cream Cheese Frosting, Citrus Desserts, Easy Cupcake Recipe, Summer Treats.
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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 cup Granulated sugar
- 2 pieces Large eggs
- 1 tablespoon Lemon zest
- 3 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Pure vanilla extract
- 0.5 cups Whole milk
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar, sifted
- 1 teaspoon Lemon zest
- 2 tablespoons Freshly squeezed lemon juice
- 0.5 teaspoons Pure vanilla extract
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, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Evenly distribute the batter into the prepared cupcake liners, filling each about 2/3 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy, about 2 minutes.
Add the powdered sugar one cup at a time, mixing on low speed until incorporated. Then increase the speed to medium-high and beat until fluffy.
Mix in the lemon zest, lemon juice, and vanilla extract. Taste and adjust with more sugar or lemon juice, if desired.
Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting using a piping bag or an offset spatula.
Garnish with a small curl of lemon zest or a thin slice of lemon, if desired.
Serve and enjoy!
Nutrition Facts
Calories |
5598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.3 g | 368% | |
| Saturated Fat | 174.9 g | 875% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 733.6 g | 267% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 579.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 536 mg | 41% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 904 mg | 19% | |
*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.
