Description
Zesty lemon cupcakes dance with silky vanilla frosting, creating a harmony of sweet and tangy flavors. Each bite offers a delightful escape to citrus-kissed happiness you’ll savor from first crumb to last.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter (for cupcakes)
- 2 large eggs
Liquid Ingredients:
- 0.5 cup milk
- 2 tablespoons lemon juice
- 2–3 tablespoons milk (for frosting)
Flavor and Seasoning Ingredients:
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare the baking environment by positioning the oven rack in the center and heating to 350°F (175°C). Arrange paper cupcake liners in a standard muffin tin.
- Create a dry ingredient foundation by whisking flour, baking powder, and salt together in a medium mixing bowl until thoroughly combined and aerated.
- In a separate large bowl, cream butter and sugar using an electric mixer until the mixture becomes pale, fluffy, and significantly increased in volume. Incorporate eggs individually, ensuring complete integration after each addition.
- Introduce lemon zest and juice to the butter mixture, stirring until the citrus elements are evenly distributed throughout the batter.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with milk. Gently mix until just combined, being careful not to overmix and potentially create dense cupcakes.
- Carefully portion the batter into prepared cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake – it should emerge clean with no raw batter.
- Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack for complete cooling.
- Prepare the vanilla frosting by beating butter until smooth and creamy. Gradually incorporate powdered sugar, mixing thoroughly after each addition.
- Add vanilla extract and milk to the frosting, adjusting consistency to achieve a spreadable texture. Mix until completely smooth and uniform.
- Once cupcakes have cooled completely, generously apply the vanilla frosting using a piping bag or offset spatula, creating decorative swirls or smooth tops as desired.
Notes
- Always use room temperature ingredients to ensure smooth mixing and even baking, preventing lumpy or dense cupcakes.
- Avoid overmixing the batter, which can lead to tough, rubbery cupcakes; stop mixing as soon as ingredients are just combined.
- Zest lemons carefully to get only the bright yellow part, avoiding the bitter white pith underneath for a pure, fresh citrus flavor.
- For a gluten-free version, swap regular flour with a high-quality gluten-free flour blend, adding xanthan gum for better texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg