Lemon Cupcake Recipe
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
24 cupcakes
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Calories
313 kcal
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Course
Baked Goods
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Cuisine
American
Lemon Cupcake Recipe
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The ultimate cupcake recipe for lemon lovers! These Lemon Cupcakes topped with light and fluffy lemon buttercream are easy to make and better than any store bought cupcakes.
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Ingredients
For the Cupcakes:
- 5 egg room temperature, large, whites
- ¾ cup milk divided, whole
- 2 lemon zested, plural
- ¾ cup butter softened, unsalted
- 1 ¾ cup granulated sugar
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
For the Frosting:
- 1 cup butter softened, unsalted
- 4 cup powdered sugar
- 1 lemon zested and juiced
- 2 Tablespoon heavy cream
Instructions
- In small bowl, mix egg whites, 1/4 cup whole milk and lemon zest. Set aside.
- In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining milk.
- Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan 5 minutes then transfer to cool completely on a wire rack.
- For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
- Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.
Notes
- If you prefer a yellow cupcake, add 1-2 drops of yellow gel food coloring to give it a bright color!
- Lemons. You will need about 2 Tablespoons of lemon zest for the cupcakes. For the frosting, you'll need about 1 Tablespoon of zest, and 2 Tablespoons of juice.
- Cake Flour. This kind of flour is finer than all-purpose and makes the cupcakes so light! You can use all purpose flour if cake flour isn't available but the texture will be quite different. (learn more about how to measure and substitute flour here.)
- Milk. Use whole milk or replace with buttermilk for a little more tang in your cupcake! Try my buttermilk substitute if you don't have any on hand.
- Egg Whites. You'll only need the whites for the cupcake recipe. Save the yolks and make a batch of easy lemon curd. You can also add a spoonful of curd to the baked cupcake using a technique similar to these wedding cake cupcakes.
- Storage. Store frosted cupcakes in container at room temperature for up to 3 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
313kcal
(16%)
Carbohydrates
45g
(15%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
38mg
(13%)
Sodium
127mg
(5%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 313kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 38mg | 13% |
| Sodium | 127mg | 5% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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