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Lemon Cupcakes – Lauren’s Newest

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Shiny, zesty, and completely candy, these Lemon Cupcakes are a refreshing twist on a basic dessert. With a fluffy texture and a creamy lemon buttercream frosting, they’re the last word deal with for lemon lovers.

Three lemon cupcakes with creamy frosting sit on a cooling rack. A halved lemon is in the background on a plate.

Why You’ll Love This Lemon Cupcake Recipe

These lemon cupcakes are an absolute must-try for anybody who loves a shiny, citrusy dessert. The recent lemon zest and creamy lemon buttercream frosting create an ideal stability of sweetness and tanginess in each chunk. Their smooth, fluffy texture and moist crumbs make them really feel bakery-quality, however they’re straightforward sufficient to whip up at house. Whether or not you’re a lemon lover or simply in search of a recent tackle a basic cupcake, this recipe is bound to grow to be considered one of your favourite desserts.

Ingredients for baking arranged on a countertop include butter cubes, sugar, lemon zest, eggs, lemon halves, baking powder, salt, milk, flour, and vanilla extract.Ingredients for baking arranged on a countertop include butter cubes, sugar, lemon zest, eggs, lemon halves, baking powder, salt, milk, flour, and vanilla extract.

Substances Wanted for Lemon Cupcakes

Right here’s every little thing you’ll want to collect up:

For the Cupcakes-

  • Butter: Softened for simple creaming.
  • Eggs: Present construction and richness.
  • Recent Lemon Zest: The star of the present, including shiny lemon taste.
  • Milk: Creates a moist batter.
  • Pantry Staples: all-purpose flour, salt, baking powder, vanilla extract, granulated sugar

For the Frosting-

  • Heavy Cream: Whipped for a lightweight, ethereal texture.
  • Butter: Room temperature butter is vital for creamy frosting.
  • Vanilla Extract: Enhances the lemon.
  • Recent Lemon Zest: For additional citrus taste.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Milk: Adjusts the frosting consistency.
  • Non-obligatory Garnish: A sprinkle of lemon zest for a of entirety.

Variations

  • Gluten-Free: Swap all-purpose flour for a high-quality gluten-free mix.
  • Lemon Blueberry Cupcakes: Fold recent or frozen blueberries into the batter.
  • Lemon Cream Cheese Frosting: Exchange butter within the frosting with cream cheese for a tangy twist.
  • Small Batch: Halve the recipe for a smaller yield.
Twelve golden muffins cooling on a wire rack, set on a flower-patterned cloth background.Twelve golden muffins cooling on a wire rack, set on a flower-patterned cloth background.

Methods to Make Lemon Cupcakes

For full recipe particulars, together with ingredient measurements, see the printable recipe card on the backside of this submit. Listed here are my step-by-step instructions for making these selfmade lemon cupcakes:

1. Preheat Oven + Prep Pan

Preheat your oven to 350° F. Line a muffin tin with paper cupcake liners and put aside.

Muffin tin lined with paper cups on a countertop, with a halved lemon in the background.Muffin tin lined with paper cups on a countertop, with a halved lemon in the background.

2. Cream Butter + Sugar

In a big bowl or the bowl of a stand mixer with a paddle attachment, or utilizing an electrical hand mixer, cream butter and sugar on medium pace till gentle and fluffy.

Diced butter in a glass bowl on a countertop, with halved lemons and a gray cloth nearby.Diced butter in a glass bowl on a countertop, with halved lemons and a gray cloth nearby.
A glass bowl contains sugar and diced butter on a counter. A lemon half and a gray cloth are in the background.A glass bowl contains sugar and diced butter on a counter. A lemon half and a gray cloth are in the background.
A hand mixer blending butter and sugar in a clear glass bowl, with a halved lemon and a towel visible in the background.A hand mixer blending butter and sugar in a clear glass bowl, with a halved lemon and a towel visible in the background.

3. Add Moist Substances

Combine in eggs, vanilla extract, and recent lemon zest. Scrape the edges of the bowl to make sure every little thing is mixed.

A glass bowl with creamed butter and sugar, two cracked eggs, and vanilla extract on a marble counter. Halved lemons and a kitchen towel are in the background.A glass bowl with creamed butter and sugar, two cracked eggs, and vanilla extract on a marble counter. Halved lemons and a kitchen towel are in the background.
A mixing bowl with yellow batter being mixed by an electric hand mixer. Halved lemons and a white cloth are in the background on a counter.A mixing bowl with yellow batter being mixed by an electric hand mixer. Halved lemons and a white cloth are in the background on a counter.
A person mixing a creamy batter in a glass bowl with a spatula. Halved lemons are visible in the background.A person mixing a creamy batter in a glass bowl with a spatula. Halved lemons are visible in the background.

4. Add in Dry Substances

In a medium bowl, whisk collectively the flour combination (flour, baking powder, and salt). Add this to the moist elements alternately with milk on low pace till simply mixed.

A bowl of white flour on a countertop, with a yellow mixture visible in the background.A bowl of white flour on a countertop, with a yellow mixture visible in the background.
A glass bowl with yellow batter, a spoon holds flour over it. Halved lemons lie in the background.A glass bowl with yellow batter, a spoon holds flour over it. Halved lemons lie in the background.
A hand mixer blending flour into a creamy batter in a clear glass bowl.A hand mixer blending flour into a creamy batter in a clear glass bowl.
A glass bowl with cake batter is being poured with milk, with halved lemons in the background.A glass bowl with cake batter is being poured with milk, with halved lemons in the background.
A handheld electric mixer beating creamy yellow batter in a glass bowl on a speckled countertop.A handheld electric mixer beating creamy yellow batter in a glass bowl on a speckled countertop.
A hand mixer is blending batter in a glass bowl on a kitchen counter. Two halved lemons are in the background.A hand mixer is blending batter in a glass bowl on a kitchen counter. Two halved lemons are in the background.

5. Bake

Bake: Divide the cupcake batter evenly into the cupcake tins. Cut back the oven temperature to 325° F and bake for 20-25 minutes. Use a cake tester to examine for moist crumbs within the heart of the cupcake. Cool on a wire rack.

Professional Tip: The very last thing you wish to do is over-bake these! Watch them like a hawk!

Hand using a scoop to fill a muffin tray with batter, placed on a wire rack.Hand using a scoop to fill a muffin tray with batter, placed on a wire rack.
Muffin tin with twelve paper liners filled with uncooked vanilla batter, placed on a wire rack.Muffin tin with twelve paper liners filled with uncooked vanilla batter, placed on a wire rack.
A tray of twelve freshly baked muffins in a muffin tin on a light-colored countertop.A tray of twelve freshly baked muffins in a muffin tin on a light-colored countertop.

6. Make the Frosting

Whip heavy cream to stiff peaks and put aside. Cream butter, vanilla extract, lemon zest, and powdered sugar in a medium bowl till easy, then fold within the whipped cream.

Electric mixer whipping cream in a glass bowl, with halved lemons and a whisk nearby on a countertop.Electric mixer whipping cream in a glass bowl, with halved lemons and a whisk nearby on a countertop.
Two hands holding a glass bowl of whipped cream over a countertop with a whisk, halved lemons, and a sifter in the background.Two hands holding a glass bowl of whipped cream over a countertop with a whisk, halved lemons, and a sifter in the background.
Cubed butter and lemon zest in a glass bowl, with a whisk, sifter, powdered sugar, and halved lemons on a cutting board in the background.Cubed butter and lemon zest in a glass bowl, with a whisk, sifter, powdered sugar, and halved lemons on a cutting board in the background.
Mixer blending a mixture in a glass bowl as milk is being poured in. Nearby are a half lemon and a cloth.Mixer blending a mixture in a glass bowl as milk is being poured in. Nearby are a half lemon and a cloth.
A mixing bowl with yellow batter and a spatula adding whipped cream. Two halved lemons and an empty glass bowl are in the background.A mixing bowl with yellow batter and a spatula adding whipped cream. Two halved lemons and an empty glass bowl are in the background.
A bowl of creamy batter on a countertop, with a whisk, halved lemon, and a sifter containing flour nearby.A bowl of creamy batter on a countertop, with a whisk, halved lemon, and a sifter containing flour nearby.

7. Frost Cupcakes

Frost: Use a piping bag with a star tip or an offset spatula to frost the tops of the cupcakes. Garnish with lemon zest if desired.

Person decorating a cupcake with white frosting on a white plate.Person decorating a cupcake with white frosting on a white plate.
A hand pipes frosting onto a cupcake on a white plate, with a fork and a lemon slice in the background.A hand pipes frosting onto a cupcake on a white plate, with a fork and a lemon slice in the background.
A lemon cupcake with frosting and lemon zest sits on a striped plate. In the background, more cupcakes and lemon halves are visible.A lemon cupcake with frosting and lemon zest sits on a striped plate. In the background, more cupcakes and lemon halves are visible.

Storage + Make Forward Instructions for Lemon Cupcakes

Maintain frosted cupcakes within the fridge in an hermetic container for as much as 3 days. Allow them to come to room temperature earlier than serving.

To Make Forward: Bake the cupcakes a day upfront and retailer in an hermetic container. Put together the frosting recent for the most effective texture.

To Freeze: Retailer unfrosted cupcakes in an hermetic container with layers separated by plastic wrap for as much as 3 months. Thaw at room temperature earlier than frosting.

Cupcakes with white frosting and lemon zest on plates, accompanied by halved lemons, a spoon of zest, and forks on a gray napkin.Cupcakes with white frosting and lemon zest on plates, accompanied by halved lemons, a spoon of zest, and forks on a gray napkin.

Extra Lemon Cake Recipes to Strive!

In case you’re a lemon lover, you’re in luck! I’ve a number of lemon desserts, listed here are a couple of of my favorites!

A partially eaten lemon cupcake with creamy frosting on a plate, surrounded by lemon halves and a fork.A partially eaten lemon cupcake with creamy frosting on a plate, surrounded by lemon halves and a fork.

These fluffy lemon cupcakes with their creamy lemon buttercream frosting are the right stability of sweetness and citrusy brightness. Make these for a child bathe, an off-the-cuff weekend deal with, or just since you love lemon desserts! Any purpose, they’re positive to be successful. The printable recipe card is beneath. Have an ideal day, pals! 🙂

In case you make this recipe, I’d actually admire it for those who would give it a star ranking and go away your evaluate within the feedback! If in case you have an image of your completed dish, submit it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.

Three lemon cupcakes with creamy frosting sit on a cooling rack. A halved lemon is in the background on a plate.

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