Description
These Lemon Cupcakes are a delightful treat bursting with fresh lemon flavor in every bite. Moist, tender cupcakes are layered with a luscious lemon buttercream frosting, perfect for spring gatherings, teatime, or anytime you crave a citrusy sweet indulgence. The combination of butter and vegetable oil ensures a light texture, while fresh lemon juice and zest brighten every morsel.
Ingredients
Cupcake Batter
- 1 1/4 cups (163g) all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (60ml) vegetable oil
- 3/4 cups (155g) sugar
- 1/4 tsp vanilla extract
- 2 large eggs
- 6 tbsp (90ml) milk
- 1/4 cup (60ml) fresh lemon juice
- 1 tbsp fresh lemon zest
Lemon Buttercream Frosting
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1/2 tsp vanilla extract
- 4-5 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt, to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt to ensure even distribution of rising agents and seasoning.
- Cream Butter and Sugar: In a large mixer bowl, beat the room temperature butter, vegetable oil, sugar, and vanilla extract for 1 1/2 to 2 minutes until the mixture becomes light in color and fluffy, ensuring a tender crumb.
- Add Eggs: Incorporate eggs one at a time into the creamed mixture, mixing after each addition until mostly combined. Scrape down the bowl sides to maintain uniform batter.
- Add Half the Dry Ingredients: Add half of the dry flour mixture to the wet ingredients and mix until just combined to avoid overworking the gluten.
- Combine Milk and Lemon: Mix the milk with the fresh lemon juice; slowly add this mixture along with the lemon zest to the batter, blending well to infuse bright citrus flavor.
- Add Remaining Dry Ingredients: Add the rest of the dry ingredients and gently mix just until smooth. Be careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the batter into the liners filling about 3/4 full to give room for the cupcakes to rise without spilling over.
- Bake: Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool: Remove cupcakes from the oven and transfer to a cooling rack to cool completely before frosting.
- Make Buttercream Base: Beat the room temperature butter in a large bowl until smooth and creamy, preparing for the addition of sugar.
- Add Powdered Sugar (First Half): Add half the powdered sugar and beat until smooth and combined.
- Add Flavorings: Stir in the vanilla extract, 3-4 tablespoons of lemon juice, and lemon zest into the frosting to infuse it with fresh lemon flavor.
- Add Remaining Sugar and Salt: Incorporate the rest of the powdered sugar and a pinch of salt, mixing until the frosting is smooth and has a spreadable consistency. Add more lemon juice if needed to adjust flavor and texture.
- Pipe Frosting: Using a piping bag fitted with Ateco tip 844, pipe the lemon buttercream generously onto each cooled cupcake for a professional finish.
- Storage and Serving: Store cupcakes well covered; they are best enjoyed within 2-3 days. Keep them at room temperature for up to 24 hours, then refrigerate. Serve at room temperature for optimal flavor and texture.
Notes
- Do not overmix the batter to keep cupcakes light and tender.
- Cupcakes should be completely cool before frosting to prevent the buttercream from melting.
- If fresh lemon juice is too sour, adjust the amount used in frosting to taste.
- Use room temperature butter for both batter and frosting for best texture and ease of mixing.
- These cupcakes keep well refrigerated but should be brought back to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
