Lemonade Cupcakes
Brighten up your dessert table with these tangy and refreshing Lemonade Cupcakes! Bursting with citrusy flavor, these homemade treats combine the sweetness of a moist, buttery cupcake with the zesty punch of freshly squeezed lemon juice and vibrant lemon zest. Topped with a silky lemon buttercream frosting, they deliver the perfect balance of sweet and tart in every bite. Ideal for summer parties, brunches, or anytime you need a burst of sunshine, these easy-to-make cupcakes are a true crowd-pleaser. Garnished with a sprinkle of lemon zest or a fresh lemon slice, they’re as beautiful as they are delicious. Whip up this lemon lover’s dream in just 20 minutes of prep time and indulge in a burst of citrusy bliss!
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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 large eggs
- 0.25 cups freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 0.5 cups milk
- 1.5 cups powdered sugar
- 0.5 cups unsalted butter (softened, for frosting)
- 2 tablespoons freshly squeezed lemon juice (for frosting)
- 1 teaspoon lemon zest (for garnish, optional)
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 flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice and lemon zest, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just 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.
Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the softened butter in a medium bowl until creamy.
Gradually add the powdered sugar, one-half cup at a time, beating well after each addition.
Mix in the lemon juice and beat until the frosting is smooth and fluffy.
Once the cupcakes are completely cooled, spread or pipe the frosting on top of each cupcake.
Optional: Garnish with a sprinkle of lemon zest or a small slice of fresh lemon for decoration.
Serve and enjoy your tangy and delicious Lemonade Cupcakes!
Nutrition Facts
Calories |
4059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 535.7 g | 195% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 385.2 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 307 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 696 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.
