Light, fluffy lemon cupcakes with a bright citrus flavor and a tender crumb, finished with a simple lemon frosting. Perfect for spring gatherings, birthdays, or any time you want a fresh, sweet treat.
Ingredients
- 1 1/2 cups all-purpose flour sifted
- 1 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 2 tbsp lemon zest from about 2 lemons
- 3 tbsp fresh lemon juice
- 1/2 cup milk room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar for frosting
- 2 tbsp lemon juice for frosting
- 1 tbsp lemon zest for garnish, optional
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whisk together the powdered sugar and lemon juice until smooth. Add a little more juice if needed for a spreadable consistency.
- Spread or pipe the frosting onto the cooled cupcakes and garnish with lemon zest if desired.
Nutrition
Serving: 1gCalories: 235kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 45mgSodium: 120mgPotassium: 70mgFiber: 0.5gSugar: 22gVitamin A: 6IUVitamin C: 8mgCalcium: 4mgIron: 6mg