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Delicious lemon cupcakes topped with lemon frosting and zest

Lemon Cupcakes

Bright and tangy, these lemon cupcakes are impossibly tender with a buttery lemon buttercream frosting. Perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 1/2 cups all-purpose flour Choose bleached for a softer crumb; unbleached gives a sturdier rise.
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 1/2 Tablespoons lemon zest Zest before juicing for best flavor.
  • 1/2 cup unsalted butter (room temperature) For proper aeration.
  • 2 large eggs (room temperature)
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk (room temperature)
Lemon Buttercream Frosting
  • 1 cup unsalted butter (room temperature) For frosting.
  • 2 1/2 cups confectioners’ sugar (sifted) Sifting keeps the frosting smooth.
  • 2 Tablespoons fresh lemon juice
  • 1-2 Tablespoons milk (optional) To thin the frosting if needed.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  3. In a stand mixer, combine the granulated sugar and lemon zest, rub the zest into the sugar, then add the butter and beat until light and fluffy.
  4. Add the eggs one at a time, mixing until just combined. Then add the fresh lemon juice.
Baking
  1. Add half of the flour mixture, then the milk, mix until combined. Add remaining flour mixture and mix gently.
  2. Use an ice cream scoop to fill cupcake cups about 3/4 full. Bake for 20-22 minutes, or until a toothpick comes out clean.
  3. Cool in the pan for 5 minutes before transferring to a wire rack.
Frosting
  1. Beat 1 cup of room-temperature butter until fluffy. Gradually add sifted confectioners’ sugar and mix until combined.
  2. Add lemon juice and beat until smooth; adjust consistency with milk as needed.
Decoration
  1. Transfer frosting to a piping bag and pipe onto cooled cupcakes. Garnish with lemon zest.

Notes

For storage: Store frosted cupcakes in an airtight container for up to 3 days. Unfrosted cupcakes can be frozen for up to 3 months.