Delicious Lemon Cupcakes with Lemon Buttercream Frosting



Introduction
 

Treat your tastebuds to a bright lemon pop with this simple yet showstopping cupcake recipe. Featuring a tender vanilla cupcake sprinkled with fresh lemon zest and a creamy lemon buttercream frosting, this is one dessert that's guaranteed to brighten up any day.



Ingredients for the Lemon Cupcakes:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated white sugar
  • 2 eggs
  • 1/2 cup (120ml) milk
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon lemon essential oil (optional)
  • 1/2 cup (120ml) lemon juice


Ingredients for the Lemon Buttercream Frosting:



  • 1 cup (230g) unsalted butter, softened
  • 3 cups (300g) powdered sugar, sifted
  • 2-3 tablespoons lemon juice
  • 1 tablespoon lemon zest

Directions:


Preheat oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners. In a medium bowl, whisk together flour, baking powder and salt. Set aside.


In a large bowl, beat butter and sugar until light and fluffy, about 3-5 minutes. Beat in eggs one at a time until fully incorporated. Add milk, lemon zest, and lemon essential oil (if using). Beat until just combined.



Add the dry ingredients to the wet in 3 additions, alternating with the lemon juice and mixing just until blended after each addition. Do not overmix.



Spoon or pipe batter into the prepared tin, filling 3/4 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.



Allow cupcakes to cool completely before frosting. Make the lemon buttercream by beating butter until light and fluffy. Slowly add powdered sugar and beat until light and fluffy. Add lemon juice and zest and beat until fluffy.


Frost cooled cupcakes and enjoy!



Nutrition Facts (per cupcake):


  • Calories: 190
  • Fat: 8g
  • Carbs: 26g
  • Protein: 2g
  • Fiber: 0g
  • Sugar: 14g


Prep Time: 30 minutes



These cupcakes take about 30 minutes to prepare from start to finish, including baking and cooling time. The frosting can also be made in advance for quick assembly later.



Tips for Beginners:


- Use a hand or stand mixer to cream the butter and sugar for the best results.


- Add lemon juice gradually to taste when making the frosting until it's bright but not too tart.


- For clean cupcake liners, use a piping bag or ziploc bag with the corner snipped to fill the cups.


- Store cupcakes in the refrigerator for up to 5 days.



:Common Questions 



1. Q: How do I know when the cupcakes are fully baked?


A: Insert a toothpick in the center of a cupcake - if it comes out clean, they're done! Tap the center too - it should spring back when pressed. Bake time can vary oven to oven, but most recipes call for 18-22 minutes at 350°F. 


2. Q: Can I make the cupcakes the day before? 


A: Absolutely! Let the cupcakes cool completely then store in an airtight container at room temperature. You can also freeze them! Just frost before serving.


3. Q: What's the best frosting to use?


A: A nice creamy vanilla buttercream lets the bright lemon flavor shine through. You can also try lemon curd mixed with cream cheese frosting for a tangy twist.


4. Q: How do I store leftovers?


A: Cupcakes will stay fresh at room temp for 2-3 days nicely wrapped or in an airtight container. To freeze, wrap each one tightly then place in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving. 


5. Q: Can I make the cupcakes gluten-free? 


A: Yes! Just use a 1:1 gluten-free flour blend in place of all-purpose and adjust liquid as needed for the texture. Be sure to thoroughly clean equipment before prepping.


6. Q: What's a good filling idea besides frosting?


A: Fresh lemon curd piped inside is sublime! You could also try crème pâtissière (pastry cream), lemon marmalade, or lemon buttercream sandwiched between cake layers.


7. Q: Can I double or halve the recipe? 


A: For sure! Just use the same ingredient ratios no matter the yield and adjust baking time a few minutes larger or smaller pans.


8. Q: Can I freeze unbaked cupcakes? 


A: You bet! Portion batter into lined cups, wrap tightly and freeze. Bake direct from frozen, likely a few minutes longer. 


9. Q: Are cupcakes better eaten warm or room temp?


A: Both have their merits! Warm from the oven is ultra cozy but giving them a bit of time to cool lets the flavors develop more fully.


10. Q: Any tips for decorating the cupcakes?


A: Fresh berries, lemon slices or candied ginger on top are always a hit. You can also go rustic with a sprinkling of powdered sugar or fancy with royal icing accents!