Description
Bright, zesty, and perfectly sweet, these lemon cupcakes are the ultimate treat to add sunshine to any occasion. With a tender crumb and fluffy frosting, they’re easy to make and even easier to enjoy. Perfect for birthdays, tea parties, or just because!
Ingredients
For the Cupcakes
- 4 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole or 2% milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 large lemons (zest of 2 lemons, juice of 1 1/2 lemons—about 5 tablespoons)
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
For the Frosting
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon whole or 2% milk
- 1 tablespoon lemon zest
- Optional: Yellow or gold sparkling sugar for decorating
Instructions
For the Frosting
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon whole or 2% milk
- 1 tablespoon lemon zest
- Optional: Yellow or gold sparkling sugar for decorating
Instructions
Prep and Batter:
- Preheat the oven to 350°F (175°C). Line a 12-well muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- Zest and juice the lemons. Set aside 2 tablespoons of zest and 5 tablespoons of juice.
- In a large bowl, combine the sugar, 1 tablespoon of lemon zest, and salt. Rub together with your fingers until fragrant.
- Add butter and oil to the lemon sugar. Beat until fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in 4 tablespoons of lemon juice, milk, and vanilla extract.
- Gradually fold in the dry ingredients until just combined.
Bake:
8. Divide the batter evenly among the liners, filling them almost to the top.
9. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting:
- Beat the butter, remaining lemon zest, and salt until creamy.
- Gradually add powdered sugar, mixing on low.
- Add milk and 1 tablespoon of lemon juice. Beat until light and fluffy, 3–5 minutes.
- Frost the cooled cupcakes. Decorate with sparkling sugar or lemon slices as desired.
Notes
- Don’t Skip the Zest: The zest provides intense lemon flavor.
- Room Temperature Ingredients: This ensures a smooth batter and even texture.
- Storage: Keep in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American