Lemon Cupcakes with Cream Cheese Frosting
User Reviews
5
Lemon Cupcakes with Cream Cheese Frosting
Description
The cupcakes combine cake flour, baking powder, and salt for a fine crumb that holds moisture well. The wet ingredients include whole milk blended with lemon juice, zest, and vanilla to infuse fresh citrus notes throughout. Butter and sugar are creamed to aerate the batter, then eggs are added for structure. Alternating additions of dry flour and milk mixtures produce a smooth, well-mixed batter without overworking.
Baked at 350°F in lined pans, the cupcakes develop a light, airy texture and lightly golden tops. Once cooled, they are uniformly frosted with a classic cream cheese frosting made from butter, softened cream cheese, powdered sugar, and vanilla. This frosting adds a mild tang that balances the sweet cake and lemon flavor.
The cupcakes are versatile for desserts or celebrations and can be stored refrigerated up to a week or frozen before frosting for longer preservation. Using fresh lemon juice and zest is key for authentic lemon flavor, and whole milk can be swapped with other milk varieties if needed.
Ingredients
Cupcakes
- 1 ½ cup cake flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter (softened)
- 1 cup granulated sugar
- 2 large egg
- ½ cup milk whole
- ¼ cup lemon juice
- ¼ tsp vanilla extract
- 1 TBS lemon zest
Cream Cheese Frosting
- ½ cups butter softened, unsalted
- 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 cupcakes in an airtight container in the refrigerator for up to one week to maintain freshness.
- Freeze unfrosted cupcakes in an airtight, freezer-safe container; thaw to room temperature and frost before serving.
- Use juice from 3-4 fresh lemons to measure 1/4 cup lemon juice, ensuring bright citrus flavor.
- Whole milk can be replaced with any other milk variety if unavailable.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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