Lemon Cupcakes with Lemon Cream Cheese Frosting
Deliciously fluffy lemon cupcakes topped with a light and zesty lemon buttercream that will brighten your day.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour Sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter Softened to room temperature
- 2 large eggs At room temperature
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup fresh lemon juice Preferably from fresh lemons
- 2 tbsp lemon zest
For the Lemon Buttercream
- 1/2 cup unsalted butter Softened to room temperature
- 4 cups powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
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Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, mixing until just combined.
- Fold in the lemon zest.
Baking
- Pour the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and mix until well combined.
- Add the lemon juice and zest, mixing until the buttercream is fluffy and spreadable.
- Once the cupcakes are completely cool, frost them with the lemon buttercream.
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Note
For best results, sift the flour before using and ensure all ingredients are at room temperature. Cupcakes can be frozen without frosting.