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–+ servings
Lemon Cupcakes

Lemon Cupcakes That Burst with Zesty Flavor and Sunshine

These Lemon Cupcakes are a delightful treat bursting with zesty flavor, perfect for any gathering or occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 1/2 cups all-purpose flour Provides structure to the cupcakes; do not substitute with self-rising or cake flour.
  • 2 teaspoons baking powder Acts as a leavening agent to help the cupcakes rise perfectly.
  • 1/2 teaspoon baking soda Works with the acid from the fresh lemon juice to create extra lift.
  • 1/4 teaspoon salt Enhances the overall flavor, balancing the sweetness.
  • 1 cup granulated sugar Adds sweetness and helps to create the right texture in your Lemon Cupcakes.
  • 1 tablespoon lemon zest Infuses a strong lemon flavor and aroma into the batter.
  • 1/2 cup unsalted butter Contributes fat for moisture and richness; ensure it's at room temperature for easy mixing.
  • 2 large eggs Provide structure and moisture; use room temperature eggs for better emulsion.
  • 1/4 cup fresh lemon juice Ensures a vibrant citrus flavor; avoid bottled juice.
  • 1/2 cup milk Adds moisture; whole or low-fat milk at room temperature is preferred.
For the Frosting
  • 2 cups confectioners' sugar Sift before use for a smoother texture.
  • 1/2 cup unsalted butter Should be at room temperature for easy mixing.
  • 2 tablespoons fresh lemon juice Adds a tangy flavor; adjust to taste.
  • optional tablespoon milk for frosting Use to adjust the consistency for desired creaminess.

Equipment

  • Oven
  • stand mixer
  • muffin tin
  • Cupcake liners
  • Bowls
  • Whisk
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
  3. Combine granulated sugar and lemon zest in a stand mixer. Rub them together until fragrant, then add softened unsalted butter and cream until light and fluffy.
  4. With the mixer running on low, add eggs one at a time and then add fresh lemon juice, mixing until just combined.
  5. Gradually add the flour mixture and milk in three alternating additions, starting and ending with flour; mix until just combined.
  6. Fill each cupcake liner about ¾ full with the batter.
  7. Bake in the preheated oven for 20-22 minutes, or until a toothpick comes out clean.
  8. Cool the cupcakes in the tin for 5 minutes, then remove to cool completely.
  9. Beat room temperature butter until fluffy, then gradually add sifted confectioners' sugar and lemon juice until smooth. Adjust consistency with milk if necessary.
  10. Frost cooled cupcakes using a piping bag and garnish with a sprinkle of lemon zest.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 18gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These Lemon Cupcakes are simple and satisfying, perfect for any occasion. Always use room-temperature ingredients for better mixing.

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