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Lemon Cupcakes

These delightful Lemon Cupcakes are perfectly sweet, zesty, and light, making them the ideal treat for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-purpose flour Quality flour is essential; King Arthur recommended.
  • 1 cup Granulated sugar Captures the sweetness needed for balanced flavor.
  • 1/2 cup Unsalted butter Softened to room temperature for richness.
  • 1/4 cup Fresh lemon juice Enhances the zesty flavor—fresh is best.
  • 1 tablespoon Lemon zest For added lemon intensity.
  • 2 large Eggs Room temperature is ideal.
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt Enhances all flavors.
Frosting Ingredients
  • 1/2 cup Softened butter For a creamy texture.
  • 2 cups Powdered sugar Sifted for smoothness.
  • 2 tablespoons Fresh lemon juice To flavor the frosting.
  • 1 tablespoon Lemon zest For additional flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Incorporate the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
Baking
  1. Gradually add dry ingredients to wet mixture, alternating with lemon juice, mixing until just combined, then fold in the lemon zest.
  2. Pour the batter into the cupcake liners, filling them about 2/3 full.
  3. Bake for 15-18 minutes until a toothpick inserted comes out clean.
  4. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. For frosting, beat softened butter until creamy.
  2. Slowly add powdered sugar and mix until smooth.
  3. Incorporate lemon juice and zest to achieve a spreadable buttercream.
  4. Once cupcakes are cooled, generously frost with the lemon buttercream.

Notes

Use room temperature ingredients for better texture. Check for doneness by inserting a toothpick.