Lemon Cupcakes

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These delightful Lemon Cupcakes are bursting with bright lemon flavor! Moist and tender lemon cupcakes are topped with a luscious, creamy lemon buttercream frosting creating the perfect balance of sweet and tart! A stunning and scrumptious addition to any party or special celebration!

Course Dessert

Cuisine American

Keyword lemon cupcake, lemon cupcake recipe, lemon cupcakes, lemon cupcakes recipe

Prep Time 20

Cook Time 21

Total Time 41

Servings cupcakes

Calories 455kcal

Author Trish - Mom On Timeout

Ingredients

Lemon Cupcakes

1¼ cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup butter room temperature
¾ cup sugar
2 large eggs room temperature
¼ cup whole milk
1½ tablespoons lemon zest
⅓ cup lemon juice

Lemon Buttercream

¾ cup unsalted butter
3½ cups powdered sugar
2 tablespoons lemon juice
3 tablespoons whole milk or heavy cream

Garnish (Optional)

lemon slices
edible flowers I used pansies

Instructions

Lemon Cupcakes

Preheat the oven to 350°F. Prepare a muffin pan with 12 cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set it aside for later.
1¼ cups all purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
In a large stand mixer bowl with the paddle attachment, cream the butter on low speed for about a minute until smooth.
¾ cup butter
With the mixer still on low, slowly drizzle in the sugar. Once incorporated, turn up the speed to medium and beat for 2 minutes, scraping down the sides a couple of times for even mixing.
¾ cup sugar
On the lowest speed setting, add the eggs one a time, beating for 20 seconds after each addition.
2 large eggs
Increase the speed to medium and beat for another 2 minutes, aiming for a pale yellow and fluffy batter.
With the mixer on low, gradually add the dry ingredients to the wet ingredients. Stop mixing once you can't see any more streaks of flour. Don't over mix.
Pour in the milk along with the lemon juice and zest. Use the lowest speed setting and mix until just combined.
¼ cup whole milk, 1½ tablespoons lemon zest, ⅓ cup lemon juice
Divide the batter evenly between between the 12 cupcake liners - they should be about two-thirds full.
Bake in the center of the preheated oven for 18 to 21 minutes or until the are risen, a pale golden brown and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Remove from the oven and leave to cool in the muffin pan for 5 minutes then turn out onto a wire rack to completely cool.

Lemon Buttercream Frosting

Add the butter to a large bowl of a stand mixer with the paddle attachment fitted add the butter. Beat for a couple of minutes until smooth and creamy.
¾ cup unsalted butter
With the mixer on its lowest speed, add the powdered sugar in four additions, beating until fully incorporated.
3½ cups powdered sugar
Add the lemon juice and milk and turn the mixer up to high. Beat for 5 minutes. You will have a light and fluffy buttercream frosting.
2 tablespoons lemon juice, 3 tablespoons whole milk
Transfer the frosting to a piping bag fitted with a star nozzle. We used a Wilton 1M.
Pipe buttercream swirls on top of each cupcake then garnish with a lemon slice and edible flower, if using.
lemon slices, edible flowers
Serve and enjoy!

Notes

Storage Information

Store the cupcakes in an airtight container in the refrigerator for up to 5 days.

To freeze, individually wrap cupcakes in plastic wrap and place them in a freezer-safe container or bag. Freeze the cupcakes for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition