Lemon Vanilla Cupcakes
🧁 Makes: 12 cupcakes
⏱ Time: 20 min prep | 18–20 min bake
📝 Ingredients
Cupcake Batter:
1 1/4 cups (160g) 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
1 tsp vanilla extract
2 tbsp fresh lemon juice
1 tbsp lemon zest
1/2 cup (120ml) milk (room temp, whole milk preferred)
Lemon Vanilla Buttercream:
1/2 cup (115g) unsalted butter, softened
2 1/4 cups (270g) powdered sugar, sifted
1 tsp vanilla extract
1 tbsp lemon juice (fresh)
1/2 tsp lemon zest
1–2 tbsp milk or cream (as needed for texture)
Pinch of salt
👩🍳 Instructions
1. Preheat oven:
Set oven to 350°F (175°C) and line a 12-cup muffin pan.
2. Whisk dry ingredients:
Combine flour, baking powder, and salt in a bowl. Set aside.
3. Cream butter & sugar:
Beat butter and sugar until light and fluffy (2–3 minutes).
4. Add eggs & flavor:
Beat in eggs one at a time, then mix in vanilla, lemon juice, and zest.
5. Mix dry & milk:
Add flour mixture in two batches, alternating with milk. Mix until just combined.
6. Bake:
Divide batter evenly into cupcake liners (about 2/3 full).
Bake for 18–20 minutes, until a toothpick comes out clean.
Cool completely before frosting.
🍋 Lemon Vanilla Buttercream:
Beat butter until smooth and creamy.
Add powdered sugar gradually.
Mix in lemon juice, zest, vanilla, and salt.
Add a tablespoon of milk or cream if needed.
Beat until light and fluffy.