Lemon Cupcakes Recipe

There’s nothing like the combination of fresh lemon and cream cheese to make something taste special. This Lemon Cupcakes recipe is simple enough for even beginners but still packs a punch in terms of flavor (and calories!).

Lemons are full of Vitamin C as well as other antioxidants. They also contain high levels of fiber which helps remove toxins from the body. The phytochemicals found in lemons have been shown to prevent cardiovascular disease, cancer, and diabetes. The recipe below is for lemon cupcakes with vanilla buttercream topped with fresh lemon. Go ahead and make these delicious cupcakes and also you can adjust the ingredient amounts according to your preference.

Ingredients to Gather

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs at room temperature
• 1 and 1/2 teaspoons of pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk
• 1 and 1/2 Tablespoons lemon zest
• 1/3 cup (80ml) fresh lemon juice
• topping: vanilla buttercream and additional lemon slices

Directions to make Lemon Cupcakes

• Set the oven’s temperature to 350°F (177°C). Make sure you use cupcake liners in a 12-cup muffin tin.
• Beat the butter and sugar for about 2 minutes on medium-high speed using a hand-held or stand mixer with a paddle attachment. As necessary, scrape the bowl’s bottom and sides. 
• Add the eggs and vanilla essence and beat at medium-high speed for approximately a minute or until mixed. As necessary, scrape the bowl’s bottom and sides. Place aside.
• Combine the salt, baking soda, and flour in a larger basin. 
• The milk, lemon juice, and lemon zest should be added gradually after the dry components have been combined with the wet ones. 
• Turn the mixer on low speed. After combining, turn off the mixer.
• Fill each cupcake liner equally with batter, about two-thirds full. For 18 to 22 minutes, bake. A toothpick in the center will come out clean when they’re finished. 
• Bake at the same oven temperature for 11 to 13 minutes for around 30 small cupcakes. Take the baked goods out of the oven and let them cool fully before icing. Normally, I let them finish cooling in the muffin tin.
• Vanilla buttercream is used to frost cupcakes that have cooled. If using lemon zest as a garnish, add it just before serving. 
• There can be leftovers depending on how much frosting you use on each cupcake.
• Cupcake leftovers store nicely for three days in the refrigerator when properly wrapped.

Cooking Tips

• Prepare Ahead and Freeze Directions: Covered and kept at room temperature, cupcakes can be prepared a day in advance. Frosting may be prepared a day ahead of time, covered, and kept in the fridge until needed. Use an electric mixer set to low speed, and whip in an additional splash of milk to the vanilla buttercream because it can harden and thicken in the refrigerator overnight. Before serving, decorate cupcakes. Whether frosted or unfrosted, cupcakes may be frozen for up to 2-3 months. In the refrigerator, thaw overnight.
• Additional Resources: Cupcake liners, a 12-cup muffin pan, a stand-alone electric mixer, a zester, a disposable or reusable piping bag,, and a Wilton 1M piping tip are all necessary baking supplies.
• Milk: Whole milk makes for a rich, moist cupcake, but any milk, dairy or non-dairy, can do in a hurry.
• Lemons: You’ll need roughly 2 or 3 medium lemons to get this much zest and juice.
• Garnish: Instead of a lemon slice as a garnish, you may top the cupcakes with white chocolate chips, sprinkles, or crushed hard lemon candies.
• Next, you can also try making a lemon-blueberry cake. The same recipe is used to produce a layer cake, just doubled.

Nutrition Information

• Serving: 1 cupcake
• Calories: 394 kcal
• Carbohydrates: 56g
• Protein: 3g
• Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 89mg
• Sodium: 242mg
• Potassium: 112mg
• Fibre: 1g
• Sugar: 43g
• Calcium: 52mg
• Iron: 1mg

Conclusion

This lemon cupcakes recipe is the best way to learn how to make the moist and fluffy cupcakes. These simple buttermilk cupcakes is easy to prepare, delicious, and perfect for any occasion. It’s also easy to add your own flavorings or mix-ins, so go ahead and experiment.

If you try this recipe, please let us know. Please comment if you have questions about the recipe or want to share your version of lemon cupcakes. Don’t forget to share it with your friends and family; I am sure they’ll love it too.

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