Description
Bright, zesty, and irresistibly soft, these Lemon Cupcakes with Lemon Buttercream are the perfect balance of sweet and tangy. This easy recipe is ideal for a quick dessert, elegant dinner ideas, or even a refreshing twist on classic breakfast ideas. With a moist lemon cupcake base and a silky citrus-infused buttercream, this treat delivers bakery-quality results right at home.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk room temperature
1 cup unsalted butter softened
3 to 4 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 to 3 tablespoons heavy cream or milk
1 pinch salt
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners
2. Whisk together flour, baking powder, baking soda, and salt
3. Beat butter and sugar until light and fluffy
4. Add eggs one at a time, then mix in vanilla, lemon zest, and juice
5. Alternate adding dry ingredients and milk until combined
6. Fill liners 2/3 full and bake 18–22 minutes
7. Cool completely before frosting
8. Beat butter for frosting until creamy
9. Add powdered sugar gradually and mix well
10. Mix in lemon juice, zest, vanilla, and salt
11. Adjust with cream until fluffy
12. Frost cupcakes and serve
Notes
Use fresh lemon juice and zest for best flavor
Do not overmix the batter to keep cupcakes soft
Ensure cupcakes are fully cooled before frosting
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg