Lemon Cupcakes
User Reviews
5
Lemon Cupcakes
Description
This recipe for Lemon Cupcakes starts with a batter made from neutral oil, whole milk, eggs, fresh lemon juice, and zest, combined with sugar, flour, baking powder, baking soda, and salt. Mixing the liquids and dry ingredients yields a smooth batter. Cupcakes are baked in liners at 325°F for 17 to 22 minutes until a toothpick tests clean, indicating doneness.
The frosting is made by creaming softened butter and cream cheese to a light and fluffy texture, then adding powdered sugar, lemon juice, zest, and optionally vanilla extract. It is piped or spread on fully cooled cupcakes for a balanced sweet and tangy flavor. The frosting can be decorated with edible flowers or lemon zest for presentation.
Lemon Cupcakes offer a refreshing citrus flavor with a moist crumb and creamy topping, suited for dessert or celebrations. The use of fresh lemon ingredients provides a bright, natural lemon taste.
To check doneness, look for cupcakes that have risen with a set center, and verify with a toothpick that it comes out clean. Cooling completely before frosting helps prevent melting and ensures a neat finish.
Ingredients
- 1 cup neutral cooking oil canola, vegetable, olive, generic cooking oil
- 3 large egg
- 1 1/3 cups milk or buttermilk, whole
- 2 Tablespoons lemon zest
- 1 Tablespoon lemon juice
- 2 cups sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Lemon Frosting:
- 12 Tablespoons butter (1 1/2 sticks, softened)
- 4 ounces cream cheese (softened)
- 4 1/2 cups powdered sugar
- 1/2 to 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Start by preheating the oven to 325 degrees. Place cupcake liners into the standard-sized muffin tins. Lightly spray with non-stick cooking spray.
- In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes.
- In a large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into the egg mixture and mix together.
- Pour batter into cupcake liners, filling no more than 2/3 full. Bake for 17-22 minutes or until the toothpick comes out clean in the center of the cupcake. Remove from the oven and let cool.
Lemon Frosting:
- Cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping the sides of the bowl often. Add powdered sugar, lemon juice, vanilla, and lemon zest and mix together.
- Once the lemon cupcakes have completely cooled, you can frost or pipe the frosting on each cupcake. May decorate with fresh edible flowers, sparking sugar, or fresh lemon zest.
Notes
- Cupcakes are done when they rise slightly and the center is no longer liquid; test with a toothpick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 195mg | 8% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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