Lemon Cupcakes are sunshine sweet, bursting with lemon flavor. They are a perfect balance of sweet and tart topped with vanilla buttercream.
The cupcakes are tender, light, and fluffy while the frosting is ultra rich, smooth, and creamy.
You’ll love the refreshing zest of citrus flavor in each bite!
Ingredients
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (190g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk
1 and 1/2 Tablespoons lemon zest
1/3 cup (80ml) fresh lemon juice
Directions
1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
3. Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not overmix this batter.
4. Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. Remove from the oven and allow to cool completely before frosting.
5. Frost cooled cupcakes with vanilla buttercream. If topping with lemon zest, do so right before serving.
Ingredients for the buttercream frosting
· 200g unsalted butter, softened to room temperature
· 4 cups (480g) confectioners’ sugar
· 1 teaspoon pure vanilla extract
My mum wants the recipe.