Lemon Cupcakes
User Reviews
5
Lemon Cupcakes
Description
The Lemon Cupcakes recipe begins with a mix of dry ingredients—flour, sugar, baking powder, and salt—combined separately from the wet ingredients that include milk, vegetable oil, lemon juice, lemon zest, and eggs. After mixing, water is added slowly to adjust consistency, and optional yellow coloring can be included for visual appeal. The batter is baked in cupcake liners until a toothpick comes out with a few moist crumbs, ensuring a soft yet fully cooked interior. The cupcakes are topped with a buttercream frosting made from unsalted butter, powdered sugar, vanilla extract, and lemon juice, which delivers a smooth, tangy complement to the cake. This recipe allows for either regular or mini cupcakes by adjusting baking time accordingly. The bright citrus notes and moist cake make these cupcakes a pleasant dessert choice without overwhelming sweetness.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar white
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk room temperature, whole
- 1/2 cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 egg room temperature, large
- 2/3 cup water
- yellow gel food color optional
Frosting:
- 2 cups butter room temperature, unsalted, 550 grams
- 8-9 cups powdered sugar
- 1 teaspoons vanilla extract
- 3 tablespoons lemon juice
- yellow gel food color optional
Instructions
- Preheat oven to 350°F degrees.
- Add cupcake liners to a regular muffin pan. Set aside.
- To a large bowl add dry ingredients: flour, sugar, baking powder and salt, whisk to combine.
- To another large bowl (or the bowl of a stand mixer), add milk, oil, lemon juice, lemon zest, and eggs. Whisk on medium speed until fully combined, about 1 minute.
- Add the dry ingredients to the wet ingredients and beat until well combined. Stop once to scrape the sides and bottom of the bowl with a spatula.
- With the mixer on low speed, slowly add the water and after that the food coloring if using. Mix just until combined. Scrape down the sides of the bowl as needed.
- Fill the cupcake liners with batter just a little over half.
- Bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs NOT raw batter. Start checking on the cupcakes at the 15-minute mark. If you are baking mini cupcakes, they may be done in 9-12 minutes.
- Once done, remove the tray from oven and allow to cool for 3-5 minutes, then remove cupcakes to a cooling rack to finish cooling.
Frosting:
- Add butter to a large mixer bowl and mix until smooth.
- Add 4 cups of powdered sugar and mix until smooth.
- Add the vanilla extract, gel food coloring and lemon juice, mix until smooth.
- Add the remaining 4 cups of powdered sugar and mix until smooth. If the buttercream is too soft, add more sugar, 1/2 cup at a time.
- Fix a piping bag with a large star tip or any other piping tip that you like.
- Pipe the buttercream onto the cupcakes and garnish with lemon slices.
- Refrigerate cupcakes at least one hour before serving.
- Store in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 100g | 33% |
| Protein | 3g | 6% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 82mg | 27% |
| Sodium | 365mg | 15% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 84g | 168% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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