Description
Light and fluffy lemon cupcakes topped with a creamy frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 2 cups powdered sugar (for frosting)
- ¼ cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients into the wet mixture while alternating with milk until just combined; do not overmix.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until golden brown.
- Allow cooling before frosting with whipped cream mixed with powdered sugar.
Notes
- Make sure the eggs are at room temperature for better mixing.
- For an extra lemony flavor, add more lemon zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg