Lemon Cupcakes
These light and fluffy lemon cupcakes are packed with zesty lemon flavor and topped with a creamy lemon buttercream frosting, making them the perfect sweet and tangy treat.
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup sour cream
1/4 cup milk
For the Lemon Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1-2 tablespoons heavy cream (as needed for consistency)
Optional: lemon slices or zest for garnish
Directions:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Make the Cupcakes: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Make the Lemon Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth. Add heavy cream as needed to achieve the desired consistency.
Frost the Cupcakes: Pipe or spread the lemon buttercream onto the cooled cupcakes. Garnish with lemon slices or zest if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 330 kcal per cupcake | Servings: 12 cupcakes
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