Lemon Cupcakes Recipe
Ingredients:
For the cupcakes:
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
2 tbsp lemon zest (from 2 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 cup (120ml) whole milk or buttermilk
For the lemon buttercream frosting:
1/2 cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar, sifted
1-2 tbsp fresh lemon juice
1 tbsp lemon zest (optional, for extra zing)
1–2 tbsp heavy cream or milk (to adjust consistency)
Pinch of salt
Instructions:
Make the cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar using an electric mixer until light and fluffy (about 2–3 minutes).
Add the eggs, one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and milk, starting and ending with the dry mix. Beat until just combined — don’t overmix!
Divide batter evenly between cupcake liners (about 2/3 full).
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting:
Beat the butter until smooth and creamy.
Gradually add powdered sugar. Add lemon juice, zest, and a pinch of salt. Beat until fluffy.
Adjust texture by adding a tablespoon of cream or milk if needed. Taste and add more lemon juice if you like it extra tangy.
Once cupcakes are completely cool, frost and decorate! Add a lemon slice or sprinkle of zest on top if you're feelin' fancy.