Description
Delight in these light and fluffy Lemon Cupcakes, bursting with fresh citrus flavor and perfect for any occasion. Made with a simple batter featuring lemon juice and zest, these cupcakes are moist and tender, topped beautifully with your choice of lemon buttercream, cream cheese frosting, or a simple glaze to enhance the zesty taste.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- ½ cup whole milk or buttermilk
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure proper leavening and flavor distribution.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cupcake texture.
- Add eggs and flavorings: Incorporate the eggs one at a time, mixing well after each addition. Then blend in fresh lemon juice, lemon zest, and vanilla extract, infusing the batter with vibrant citrus and aromatic vanilla notes.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet batter, alternating with the milk or buttermilk. Mix gently and only until combined to avoid overworking the batter, which can make cupcakes tough.
- Fill cupcake liners: Evenly distribute the batter among the prepared liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the cupcakes: Place the muffin pan in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool the cupcakes: Remove the pan from the oven and allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting adheres properly.
Notes
- Enhance flavor by topping cupcakes with lemon buttercream, cream cheese frosting, or a simple glaze.
- For an extra citrus punch, brush the cooled cupcakes with lemon syrup prior to frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
