Soft, fluffy and zingy lemon cupcakes topped with a cream cheese frosting which makes a delicious dessert for parties! These cupcakes are easy to make, light and refreshing!
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Servings: 12cupcakes
Calories: 353kcal
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Ingredients
1 ½cupscake flour
2teaspoonsbaking powder
½teaspoonsalt
½cupbuttersoftened
1cupgranulated sugar
2large eggs
½cupwhole milk
¼teaspoonvanilla extract
1tablespoonlemon zest
¼cuplemon juice
Cream Cheese Frosting
½cupunsalted butter
1 (8oz)cream cheesesoftened
3 ½cupspowdered sugarsifted
1teaspoonvanilla 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.