Description
These Lemon Cupcakes with Lemon Buttercream are bright, soft, and bursting with fresh citrus flavor, making them a perfect easy dessert for spring parties, birthdays, brunch spreads, and everyday baking. Each cupcake is fluffy and moist with real lemon zest and juice in the batter, then topped with a smooth, creamy lemon buttercream that adds the perfect sweet and tangy finish. If you are looking for quick dessert ideas, easy cupcake recipes, homemade sweets, party desserts, or fresh baking inspiration, this recipe is one you will want to make again and again.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon zest
1/4 cup fresh lemon juice
1/2 cup milk
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons heavy cream
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract, lemon zest, and lemon juice.
6. Add the dry ingredients in batches, alternating with the milk, and mix just until combined.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the buttercream, beat the butter until creamy.
11. Gradually add the powdered sugar, then mix in the lemon zest, lemon juice, vanilla extract, and heavy cream.
12. Beat until the frosting is light and fluffy.
13. Pipe or spread the lemon buttercream onto the cooled cupcakes.
14. Garnish with extra lemon zest or a thin lemon slice if desired.
Notes
Do not frost the cupcakes before they are fully cooled, or the lemon buttercream can melt and lose its smooth, fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 39g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg