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Lemon Cupcakes

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Bright and refreshing, these Lemon Cupcakes are soft, moist, and topped with a silky buttercream, perfect for any occasion.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup whole milk or buttermilk, at room temperature
  • 1/4 cup fresh lemon juice
  • Optional filling: homemade lemon curd, cooled completely
  • 1 cup unsalted butter (for frosting), softened to room temperature
  • 4 cups confectioners’ sugar (for frosting), plus more as needed
  • 1/4 cup heavy cream, half-and-half, or whole milk (for frosting), at room temperature
  • 2 teaspoons pure vanilla extract (for frosting)
  • Salt, to taste (for frosting)
  • Optional for garnish: Lemon slices and/or mint sprigs

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In another bowl, beat the softened butter, granulated sugar, and lemon zest together until creamy.
  4. Add the eggs and vanilla extract, mixing until well combined.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice, mixing until just combined.
  6. Fill the prepared cupcake liners with the batter and bake for 18 to 21 minutes, or until a toothpick comes out clean.
  7. Allow the cupcakes to cool completely in the pan for 5 minutes, then transfer to a wire rack.
  8. For filling, if using lemon curd, carve out a small pocket in the center of each cupcake and fill it.
  9. For the frosting, beat the softened butter until creamy, then gradually add the confectioners’ sugar, cream or milk, and vanilla extract; adjust consistency as needed.
  10. Frost the cooled cupcakes and garnish with lemon slices or mint sprigs if desired.

Notes

Use room temperature eggs and milk for a smoother batter. Store leftovers in the refrigerator for up to 4 days.

Nutrition

Keywords: lemon cupcakes, dessert, spring, sweet treat

Find it online: https://swifttasty.com/lemon-cupcakes/