Lemon Cupcakes with Lemon Buttercream Frosting Recipe

Introduction

These lemon cupcakes are a bright and zesty treat perfect for any occasion. Soft, moist, and bursting with fresh lemon flavor, they’re topped with a creamy lemon buttercream that’s simply irresistible. Whether for a party or an afternoon snack, these cupcakes will delight your taste buds.

Ingredients

• 1 1/4 cups (163g) all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 1/4 cup (60ml) vegetable oil
• 3/4 cups (155g) sugar
• 1/4 tsp vanilla extract
• 2 large eggs
• 6 tbsp (90ml) milk
• 1/4 cup (60ml) fresh lemon juice
• 1 tbsp fresh lemon zest
• 1 cup (224g) unsalted butter, room temperature (for frosting)
• 4 cups (460g) powdered sugar
• 1/2 tsp vanilla extract
• 4-5 tbsp lemon juice
• 1 tsp lemon zest
• Salt, to taste

Instructions

1. Step 1: Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract until light and fluffy, about 1 1/2 to 2 minutes.
4. Step 4: Add eggs one at a time, mixing until mostly combined after each and scraping down the bowl as needed.
5. Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
6. Step 6: Mix milk and lemon juice together. Slowly add this mixture along with lemon zest to the batter, mixing well.
7. Step 7: Add the remaining dry ingredients and mix just until smooth. Be careful not to overmix and scrape down the sides as needed.
8. Step 8: Fill each cupcake liner about 3/4 full and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Remove cupcakes from the oven and let cool completely on a wire rack.
10. Step 10: To make frosting, beat butter until smooth in a large bowl.
11. Step 11: Add half of the powdered sugar and mix until smooth.
12. Step 12: Add vanilla extract, 3-4 tablespoons lemon juice, and lemon zest to the frosting and blend well.
13. Step 13: Add remaining powdered sugar and a pinch of salt; mix until smooth. Adjust lemon juice for desired consistency and taste.
14. Step 14: Pipe or spread the frosting onto cooled cupcakes.
15. Step 15: Store cupcakes covered and enjoy within 2-3 days. They can sit at room temperature for 24 hours, then refrigerate and serve at room temperature.

Tips & Variations

• For an extra lemony kick, add a teaspoon of lemon extract to the batter or frosting.
• Use a hand mixer or stand mixer for easier and fluffier batter and frosting.
• If you prefer a lighter frosting, beat in a tablespoon or two of milk to reach desired texture.
• Swap vegetable oil with melted coconut oil for a subtle fruity note.

Storage

Store the cupcakes in an airtight container at room temperature for up to 24 hours. After that, refrigerate them for up to 2 more days. Before serving, let refrigerated cupcakes come to room temperature for the best flavor and texture. Frosting may firm up in the fridge, so gently warm if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and brightness, but bottled lemon juice can be used in a pinch. The flavor may be less vibrant.

How do I prevent cupcakes from drying out?

Be careful not to overbake; check doneness early. Also, store cupcakes in an airtight container to retain moisture.