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Lemon Cupcakes with Lemon Buttercream

Delightful zesty lemon cupcakes topped with creamy lemon buttercream frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour Use high-quality flour like King Arthur for consistent results.
  • 1 cups granulated sugar Consider swapping for natural sweeteners for a healthier option.
  • 0.5 cups unsalted butter, softened Opt for European-style butter for richer flavor.
  • 2 large eggs Or substitute with applesauce (1/4 cup per egg) for a vegan option.
  • 0.5 cups milk Use almond milk for a dairy-free option.
  • 1 zest of lemon
  • 0.25 cups lemon juice Freshly squeezed for best flavor.
  • 1.5 teaspoons baking powder Ensure it is fresh for optimal rise.
  • 0.25 teaspoons salt
Lemon Buttercream Frosting
  • 2 cups powdered sugar Add more until desired thickness is achieved.
  • 0.5 cups unsalted butter, softened
  • 2 tablespoons lemon juice Adjust according to taste; be cautious of consistency.
  • 1 zest of lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add in the eggs, lemon zest, and lemon juice, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Whisk until just combined.
  6. Fill cupcake liners about 2/3 full with batter.
Baking
  1. Bake for 18-22 minutes or until a toothpick comes out clean.
  2. Let the cupcakes cool completely before frosting.
Frosting
  1. For the lemon buttercream, beat together the softened butter and powdered sugar until smooth.
  2. Add in the lemon juice and zest, and mix until creamy.
  3. Pipe or spread the frosting onto the cooled cupcakes.

Notes

These cupcakes are perfect for summer picnics or tea parties. They can be frozen for up to 3 months when unfrosted. Revive them by reheating in a preheated oven at 300°F (150°C) for 5-7 minutes.