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Delicious Lemon Cupcakes with Creamy Buttercream Frosting

  • Author: Alioui
  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Description

Bright, fluffy, and bursting with citrus flavor, these lemon cupcakes with lemon buttercream are the ultimate dessert for anyone who loves a fresh, zesty treat.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/2 cup unsalted butter
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons heavy cream

Instructions

  1. Start by setting your oven to preheat at 350°F (175°C) and prepare your muffin tin with cupcake liners. This step is crucial, as a preheated oven helps the cupcakes rise evenly for a fluffy texture.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt. This not only mixes the dry ingredients but also aerates the flour to create lighter cupcakes.
  3. In a separate large bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until it turns light and fluffy. This process incorporates air into the mixture, essential for achieving soft cupcakes.
  4. To the creamed mixture, add eggs one at a time, beating well after each addition. Follow this by mixing in the lemon zest, fresh lemon juice, and vanilla extract for that burst of zesty flavor.
  5. Now, gradually alternate adding the dry ingredient mixture and whole milk, starting and ending with the dry ingredients. This technique ensures that the batter mixes evenly, resulting in moist and tasty cupcakes.
  6. Carefully divide the batter among the cupcake liners, filling them about 2/3 full. Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking!
  7. After baking, allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This cooling period allows them to firm up and prevents the frosting from melting.
  8. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by lemon juice and heavy cream, mixing on low until combined. Then whip the mixture on high speed until it reaches a fluffy consistency.
  9. Once your cupcakes are completely cool, use a piping bag or an offset spatula to frost each cupcake generously with lemon buttercream. For an added touch, consider garnishing with lemon zest, sprinkles, or fresh lemon slices.

Notes

Make sure to measure your ingredients accurately for the best results. Do not overmix your batter; gentle folding is key to keeping the cupcakes light. Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For a richer flavor, allow the cupcakes to sit overnight after baking — they often taste even better the next day!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert

Nutrition

  • Calories: 220 kcal
  • Sodium: 150 mg
  • Protein: 2.5 g

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Find it online: https://corarecipes.com/delicious-lemon-cupcakes-with-creamy-buttercream-frosting/