Lemon Cupcakes with Cream Cheese Frosting
User Reviews
5.0
15 reviews
Excellent
Lemon Cupcakes with Cream Cheese Frosting
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These simple lemon cupcakes are a light, fluffy, and refreshing dessert that’s perfect for any dessert table!
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Ingredients
Cupcakes
- 1 ½ cup cake flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ¼ cup lemon juice
- ¼ tsp vanilla extract
- 1 TBS lemon zest
Cream Cheese Frosting
- ½ cups unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
- In a large bowl, whisk together cake flour, baking powder, and salt, then set aside.
- In a separate container combine milk, vanilla, lemon zest, and lemon juice and mix well then set aside.
- Beat the softened butter and sugar with a handheld mixer or stand mixer for 2 minutes until creamed.
- Add the eggs one at a time, until fully incorporated.
- Add 1/3 of the flour mixture and mix on low speed until just combined. Once combined, add 1/2 of the milk mixture and stir on low speed. Scrape the sides of the bowl and repeat this step.
- Scrape the sides of the bowl then add the final 1/3 of the flour, mixing on low just until there are no lumps.
- Spoon the batter into the cupcake liners and fill about 2/3 full.
- Bake for 20 minutes, then remove from the oven and allow the cupcakes to cool completely before frosting with cream cheese frosting.
Frosting
- In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
- Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
- Frost cupcakes using a piping tag and your favorite piping tip.
Notes
- Store the cupcakes in the refrigerator for up to a week in an airtight container.
- Freeze cupcakes before frosting in an airtight freezer-safe container. When you want to thaw, simply take out of the freezer and allow the cupcakes to come to room temperature. Frost once completely thawed.
- Ingredient Notes:
- Whole milk - can be replaced by any other milk if whole milk is not available.
- Lemon juice - use the juice from 3-4 fresh lemons to get the amount you'll need
Nutrition Information
Show Details
Serving
1cupcake
Calories
498kcal
(25%)
Carbohydrates
70g
(23%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
244mg
(10%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
57g
(114%)
Vitamin A
789IU
(16%)
Vitamin C
3mg
(3%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 498kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 244mg | 10% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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