Lemon Gem Cupcakes
Bright, zesty, and irresistibly moist, these Lemon Gem Cupcakes are a citrus lover’s dream! Perfectly fluffy with a delicate crumb, these cupcakes are infused with fresh lemon juice and vibrant lemon zest for a refreshing burst of flavor in every bite. Topped with a tangy lemon glaze and a sprinkle of zest, they offer the perfect balance of sweet and tart. Ready in under 40 minutes, these homemade treats are easy to prepare and ideal for springtime gatherings, summer parties, or whenever you crave a sunny dessert. Whether you're a fan of bold citrus flavors or just looking for a delightful new cupcake recipe, these Lemon Gem Cupcakes are sure to shine at any occasion!
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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 cups unsalted butter
- 2 large eggs
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 cups whole milk
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 0.5 teaspoons lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners and set aside.
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 using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the fresh lemon juice and lemon zest.
Reduce the mixer speed to low and gradually add in the dry ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly among 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.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the cupcakes have cooled completely, drizzle the lemon glaze over the top of each cupcake. Sprinkle a pinch of lemon zest on top for garnish.
Let the glaze set for about 10 minutes, then serve and enjoy!
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 475.7 g | 173% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 326.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 267 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 640 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.
