Description
Soft and tender lemon cupcakes featuring a bright burst of natural lemon flavor from fresh lemon juice and zest, paired perfectly with a smooth and creamy cream cheese frosting. Made from scratch with simple ingredients, these cupcakes are ideal for any occasion and sure to delight with their moist texture and tangy sweetness.
Ingredients
Cupcakes
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ¼ teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup lemon juice
Cream Cheese Frosting
- ½ cup unsalted butter, room temperature
- 8 ounces cream cheese, softened
- 4 cups sifted powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350℉ (175℃). Line a cupcake pan with cupcake liners and set aside to make sure everything is ready before mixing your batter.
- Mix dry ingredients: In a large bowl, whisk together the cake flour, baking powder, and salt until evenly combined. Set this mixture aside for later incorporation into the batter.
- Cream butter and sugar: Using a stand mixer or handheld mixer, beat the unsalted butter and granulated sugar together on medium speed for about 2 minutes, or until the mixture is light and fluffy, providing the right texture for your cupcakes.
- Add eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure even distribution and a smooth batter.
- Incorporate dry ingredients and liquids: Gradually add half of the dry ingredient mixture, followed by half of the whole milk, then add the vanilla extract, lemon zest, and lemon juice. Mix until all ingredients are well combined. Now add the remaining dry ingredients and milk, mixing until you have a smooth, lump-free batter ready to bake.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake: Place the cupcake pan in the preheated oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a wire cooling rack and allow them to cool completely before frosting.
- Prepare frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and free of lumps. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition. Add vanilla extract and beat the frosting until it becomes light and creamy.
- Frost cupcakes: Pipe or spread the cream cheese frosting onto the completely cooled cupcakes using your preferred piping tip or a knife. Garnish with a small slice of lemon if desired to add an extra lemony touch and visual appeal.
Notes
- Cake flour substitute: To substitute cake flour, measure 1 ½ cups of all-purpose flour, remove 3 tablespoons of it, then replace those 3 tablespoons with cornstarch. Whisk this mixture together well and sift before using to mimic the lighter texture of cake flour.
- Prep ahead: You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving to maintain freshness.
- Storage: Once frosted, store the cupcakes in an airtight container in the refrigerator for up to 2 days to keep the cream cheese frosting fresh and stable.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
