Lemon Cupcakes

This Lemon Cupcakes Recipe is the perfect light and fresh summer dessert. A tender lemon cupcake with sweet & creamy lemon buttercream frosting.

Course Dessert, Treat

Cuisine American, Dessert, North American, Sweet

Keyword Lemon Cupcakes

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 302kcal

Author Chrissie

Equipment

Ingredients

For the cupcakes:

3/4 cup unsalted butter softened to room temperature
1 1/2 cups granulated sugar
5 eggs
1 cup milk at room temperature
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
zest of 3 lemons

For the buttercream frosting:

1 cup unsalted butter softened to room temperature
3 1/2 cups powdered sugar
zest of 2 lemons
1-2 tablespoons heavy cream or milk
pinch of salt

US Customary - Metric

Instructions

For the cupcakes:

Preheat your oven to 350 degrees Fahrenheit and prepare two 12-cup muffin or cupcake tins with paper liners. Set aside.
In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, add the butter and sugar.
Mix the butter and sugar together on high speed until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
Measure the milk and add the vanilla to the milk. Set aside.
Measure the flour, baking powder, salt and lemon zest into a separate bowl and whisk them together to combine.
Add about 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined. Add half the milk mixture, mixing well just until combined. Add another 1/3 of the dry ingredients, mix, and then add the rest of the milk and mix. Finally, add the remaining dry ingredients and mix well until everything is well combined, scraping down the bowl.
Divide the batter between the prepared 24 cupcake liners and bake for about 18-20 minutes at 350 degrees Fahrenheit, or until a toothpick inserted into one of the cupcakes in the middle of the oven comes out clean.

For the frosting:

Whip the butter on high speed in your stand mixer or in a bowl using your hand mixer.
Add the powdered sugar one cup at a time (add the lemon zest with the first addition), mixing after each addition.
Add the heavy cream or milk one tablespoon at a time and whip the frosting on medium-high speed for several minutes until it's light and fluffy.

Assembly:

Add the frosting to a piping bag, fitted with a star tip (or no tip at all, depending on your style preference). Pipe the frosting onto the cooled cupcakes (NEVER frost hot cupcakes...the frosting will melt!) in a circular motion, and add a slice of lemon and a few mint leaves (optional).
Refrigerate until ready to serve, or serve immediately.

Notes

Storage Instructions

These cupcakes can be made up to 2 days ahead of time and stored in an airtight container in the fridge. Before serving, let them sit at room temperature, uncovered (to prevent excess moisture) for about 20 minutes.

Nutrition