Get ready to transform your kitchen into a citrusy paradise with these mouthwatering Lemon Cupcakes that are about to become your new obsession! Imagine biting into a perfectly soft, zesty cupcake topped with a cloud-like lemon buttercream that'll make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, these easy-to-make cupcakes are guaranteed to impress everyone from family gatherings to fancy dinner parties. Trust us, one bite and you'll be falling head over heels for this lemony sensation that's both refreshing and indulgent!
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tbsp lemon juice (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually mix in milk and lemon juice, blending until the batter is smooth and fully incorporated.
- Slowly fold in the dry flour mixture, mixing until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or large spoon, 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.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter in a large bowl until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed until incorporated, then increase speed and beat until light and fluffy.
- Add lemon juice and mix until the frosting reaches a smooth, spreadable consistency.
- Once cupcakes are completely cool, pipe or spread the lemon buttercream on top of each cupcake.
- Optional: Garnish with lemon zest or a small lemon wedge for added decoration.
Tips
- Room Temperature Magic: Ensure your butter, eggs, and milk are at room temperature for a smoother, more even batter.
- Zest is Best: For an extra punch of lemon flavor, add some lemon zest to both the cupcake batter and buttercream.
- Don't Overmix: Mix your batter just until ingredients are combined to keep your cupcakes tender and light.
- Precise Measuring: Use proper measuring techniques - spoon flour into measuring cups and level with a knife for accurate results.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Frosting Technique: Use a piping bag for a professional-looking finish, or simply spread with a spatula for a rustic charm.
- Storage Tip: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
