Lemon Cupcakes
These lemon cupcakes are light, fluffy, and bursting with fresh citrus flavor. A perfect balance of tangy and sweet, topped with a creamy lemon frosting for the ultimate treat.
Equipment
- Mixing bowls
- Whisk and spatula
- Cupcake Tin with Paper Liners
- Measuring cups and spoons
- Electric Mixer (Optional)
- Wire Cooling Rack
Ingredients
- 1 1/2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk room temperature
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the butter and sugar using a whisk or electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the fresh lemon juice and lemon zest.
- Gradually fold in the dry ingredients, alternating with the milk. Stir gently to avoid overmixing.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Once cooled, frost with lemon buttercream or cream cheese frosting. Garnish with extra lemon zest if desired.
Notes
For an extra citrusy kick, brush the cupcakes with a light lemon syrup before frosting. These pair well with tea or a fresh fruit garnish.