Get ready to transform your kitchen into a citrusy paradise with these irresistible Lemon Cupcakes that promise to deliver a tangy explosion of flavor in every single bite! Imagine biting into a soft, moist cupcake infused with bright lemon zest, topped with a creamy lemon frosting that will transport you to a summer afternoon. Whether you're a baking novice or a seasoned pro, these cupcakes are guaranteed to impress your friends, family, and even the most discerning dessert critics.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup lemon cream for frosting
Instructions
- Preheat the 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 until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together 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.
- Incorporate the lemon zest and fresh lemon juice into the mixture, mixing until evenly distributed.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost each cupcake with lemon cream using a piping bag or offset spatula.
- Optional: Garnish with additional lemon zest or a small lemon wedge for decoration.
- Serve and enjoy your fresh lemon cupcakes at room temperature.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep your cupcakes tender and light.
- Zest is Best: Use fresh lemon zest for maximum flavor intensity - the oils in fresh zest are more potent than dried alternatives.
- Check for Doneness: Use the toothpick test to ensure your cupcakes are perfectly baked - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the cream from melting.
- Decorating Tip: Use a piping bag for a professional-looking finish, or simply spread frosting with an offset spatula for a rustic charm.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
