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Lemon Cupcakes

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A bright, tender Lemon Cupcakes recipe that captures the essence of spring with a soft crumb and rich frosting.

Ingredients

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  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • 1 cup unsalted butter (for frosting), softened
  • 4 cups confectioners’ sugar
  • 1/4 cup heavy cream or milk (for frosting)
  • 2 teaspoons pure vanilla extract (for frosting)
  • Salt, to taste (for frosting)
  • Optional: lemon curd for filling
  • Optional: lemon slices and/or mint sprigs for garnish

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
  3. Cream together the butter, sugar, and lemon zest until creamy. Add the eggs one at a time, and mix in vanilla.
  4. Alternate adding dry ingredients with the milk and lemon juice to the butter mixture, mixing until just combined.
  5. Fill cupcake liners about 2/3 full.
  6. Bake for 18 to 21 minutes or until a toothpick inserted comes out clean.
  7. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Make the frosting by beating the butter until creamy; gradually mix in confectioners’ sugar, cream, and vanilla until smooth.
  9. Frost cooled cupcakes and garnish if desired.
  10. Store leftovers in the refrigerator for up to 4 days.

Notes

For best results, bring eggs and milk to room temperature before baking. Store unfrosted cupcakes in the freezer for up to 3 months.

Nutrition

Keywords: lemon cupcakes, citrus dessert, spring baking

Find it online: https://saveurmagique.com/lemon-cupcakes/