Lemon Cupcakes with Lemon Cream Cheese Frosting
User Reviews
5
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Prep Time
30 mins
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Cook Time
17 mins
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Total Time
47 mins
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Servings
12 cupcakes
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Calories
488 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon Cupcakes with Lemon Cream Cheese Frosting
Description
These lemon cupcakes achieve moistness through the combined use of softened butter, canola oil, and buttermilk, which also contributes acidity to balance sweetness. Fresh lemon zest and juice deliver bright citrus flavor without bitterness by only zesting the outer rind. The flour is combined with baking powder and salt before gradually mixing with the wet ingredients to maintain a light crumb without overdeveloping gluten. Eggs and vanilla extract add structure and aroma.
The frosting complements the cupcakes with softened butter and brick-style cream cheese whipped with powdered sugar and accentuated with lemon zest, lemon juice, and optionally lemon extract for extra citrus lift. The frosting pipes neatly, making the cupcakes suitable for a variety of occasions.
When zesting lemons, only the yellow outer peel should be used to avoid the bitter white pith. Canola oil can be substituted with vegetable oil if needed. Using the recommended piping tip creates an attractive frosting presentation but is optional.
Ingredients
Lemon Cupcakes
- ¼ cup butter softened, unsalted
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 Tablespoons lemon zest
- 2 egg lightly beaten, room temperature preferred, large
- ¾ teaspoon vanilla extract
- 1 ½ cups all-purpose flour may substitute cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- 2 Tablespoons lemon juice fresh
Lemon Cream Cheese Frosting
- ½ cup butter softened, unsalted
- 8 oz cream cheese softened (brick-style, not spreadable)
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract optional
- ¼ teaspoon salt
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 4 cups powdered sugar
Instructions
LEMON CUPCAKES
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Place butter in a large bowl (or in the bowl of a stand mixer) and use an electric mixer (or stand mixer) to beat until creamy.
- Scrape down the sides of the bowl and add oil, sugar, and lemon zest and beat again until creamy and thoroughly combined.
- Add eggs and vanilla extract and stir well until completely combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- In a large measuring cup, briefly stir together buttermilk and lemon juice.
- Using a spoon or spatula, gradually stir about a third of the flour mixture into wet ingredients until just-combined (don’t use an electric mixer here or you’ll be more likely to overmix the batter, resulting in dense/dry cupcakes). Add about half of the buttermilk mixture into the batter and stir until just combined. Repeat adding flour and buttermilk in this way until ingredients are completely combined, but don’t mix more than you need to. Be sure to scrape the sides and bottom of the bowl so all ingredients are combined.
- Evenly divide batter into prepared cupcake tin, filling each liner ⅔ of the way full. Transfer to 350F/175C oven and bake for 17-18 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before topping with lemon cream cheese frosting.
LEMON CREAM CHEESE FROSTING
- Combine butter and cream cheese in a large bowl and use an electric mixer (or stand mixer) to beat until well-combined.
- Add lemon zest, vanilla extract, lemon extract (if using), salt, and lemon juice and beat well.
- Gradually, with mixer on low speed, add powdered sugar until completely combined. Scrape sides and bottom of bowl to make sure ingredients are well incorporated.
- Once cupcakes have cooled, spread or pipe³ lemon cream cheese frosting over cupcakes. Enjoy!
Notes
- Substitute vegetable oil for canola oil if preferred.
- Zest only the yellow outer rind of the lemon to avoid bitterness from the pith.
- Use softened brick-style cream cheese for frosting to achieve ideal texture and stability.
- Piping frosting with an Ateco 848 tip creates a classic swirl but can be replaced with other decorating methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1cupcake with frosting | |
| Calories | 488kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 182mg | 8% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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