Refreshing, light, and delicious, these Lemon Cupcakes are bursting with lemon flavor and topped with my favorite cream cheese frosting!
Need more fruit flavored cupcakes? Try my Watermelon Cupcakes or my White Chocolate Strawberry Cupcakes!
Tips & Variations:
- When measuring flour, make sure to use the spoon and level method or weigh it.
- Make sure to use cake flour, not all-purpose flour. If you don’t have cake flour available, you can make it easily. (See FAQ section)
- Allow all the ingredients to come at room temperature before using, make everything taste better.
- It’s best to use fresh lemon juice instead of bottled. Remember, fresh is ALWAYS best.
- Storage: Frosted cupcakes can sit on the counter at room temperature for 24 hours. However, if you live in a hot and humid environment, then I would suggest refrigerating the cupcakes.
How to Make Lemon Cupcakes:
Listed below are all the ingredients you will need:
- cake flour
- baking powder
- teaspoon salt
- butter
- sugar
- eggs
- milk
- vanilla extract
- lemon zest
- lemon juice
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, salt, and set aside:
Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed. Then, add the eggs one at a time, until fully incorporated:
Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined:
Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible:
Spoon the batter into the cupcake liners and fill about ⅔ full. Bake for 20 minutes, then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting:
Frequently Asked Questions:
You will need 1 cup all-purpose flour, 2 tablespoons corn starch. Remove 2 tablespoons from all the purpose and add 2 tablespoons of corn starch back in. Sift and whisk together before using.
Absolutely! Make sure to store in an airtight container and allow them to fully cool before you freeze them (unfrosted). Can be frozen for up to 2 months.
I personally love using cream cheese frosting, but sometimes it might be to overwhelming. So whipped frosting might work better.
Lemon Cupcakes
Ingredients
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ¼ teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup lemon juice
Cream Cheese Frosting
- ½ cup unsalted butter
- 1 (8oz) cream cheese softened
- 3 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- 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, salt, and set aside.
- Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed.
- Then, add the eggs one at a time, until fully incorporated.
- Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined.
- Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible.
- Spoon the batter into the cupcake lines and fill about ⅔ full.
- Bake for 20 minutes, then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting.
Cream Cheese 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.
- Use your favorite frosting tip, I used tip 1C.
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