Lemon Cupcakes
User Reviews
4.9
Lemon Cupcakes
Description
Lemon Cupcakes are baked from a batter enriched with room temperature butter and sugar beaten until fluffy, incorporating fresh lemon zest and juice to infuse citrus notes. The dry ingredients include all-purpose flour, baking powder, baking soda, and salt to provide rise and texture. Milk is combined with lemon juice to slightly acidify and tenderize the crumb.
The batter is portioned into paper liners and baked until a toothpick inserted comes out clean, ensuring a soft but fully set interior. After cooling, the cupcakes receive a lemon cream cheese frosting made by beating cream cheese, butter, lemon zest, salt, powdered sugar, and lemon juice together for a smooth, slightly tart topping that complements the cake’s lemon flavor.
These cupcakes can be decorated or piped depending on frosting consistency, which can be adjusted by increasing powdered sugar for firmer texture. They serve well as a light, flavorful dessert or alongside tea and can be stored refrigerated if frosted.
Ingredients
For the cupcakes:
- 1 3/4 cups all-purpose flour organic, Bob’s Red Mill
- 1 tablespoon lemon zest fresh
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 unsalted butter at room temperature, stick, 113 grams
- 1 cup granulated sugar 200 grams
- 1 egg at room temperature, large
- 1 cup whole milk at room temperature
- 2 tablespoons lemon juice fresh
For the lemon cream cheese frosting:
- 8 ounces cream cheese at room temperature
- 1 unsalted butter at room temperature, stick, 113 grams
- 1 tablespoon lemon zest
- 1/8 teaspoon salt fine
- 2 1/2 cups powdered sugar sifted
- 2 tablespoons lemon juice freshly squeezed
Instructions
Make the cupcakes:
- Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.
- In a medium bowl combine the flour, lemon zest, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugar until fluffy and very well combined, about 3 minutes. On medium-low speed add the egg and beat until combined. Combine the milk and and lemon juice. Add in the flour mixture and milk mixture in alternating batches, starting and ending with the flour, mixing until just combined.
- Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, and salt on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar, then the lemon juice and beat until creamy and smooth. If you need a stiffer consistency for decorative piping, add more powdered sugar.
Notes
- For stiffer frosting suitable for detailed piping, increase powdered sugar to 3 1/2 cups.
User Reviews
Overall Rating
4.9
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