Description
Delight your taste buds with these light and zesty Lemon Cupcakes. The perfect balance of sweet and tangy flavors in every bite!
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- ½ cup whole milk or buttermilk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.
- Combine Batter: Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
- Bake: Divide the batter among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Top with lemon buttercream, cream cheese frosting, or a simple glaze for added flavor.
- For an extra citrus boost, brush cooled cupcakes with lemon syrup before frosting.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
