Lemon Cupcakes With Best Lemon Frosting
Soft, moist, and fluffy lemon cupcakes bursting with fresh citrus flavor and topped with a rich, creamy lemon buttercream frosting. These cupcakes are light, refreshing, and perfect for any occasion, from casual gatherings to elegant desserts.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cupcake pan (12-count)
- Paper cupcake liners
- Spatula
- Cooling rack
- Piping bag (optional)
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2-3 tablespoons heavy cream
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake pan with paper liners.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture.
- Pour in milk and mix until smooth.
- Fill cupcake liners about ¾ full with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cupcakes cool completely.
- Beat butter for frosting until creamy. Gradually add powdered sugar and mix well.
- Add lemon juice, lemon zest, and cream, then beat until smooth and fluffy.
- Frost cooled cupcakes using a piping bag or spatula.
Notes
Nutritional Information (per cupcake)
- Calories: 220 kcal
- Carbohydrates: 30g
- Fat: 10g
- Protein: 3g
- Sugar: 20g
