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Lemon Cupcakes

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These Luscious Lemon Cupcakes with Zesty Lemon Buttercream are a true celebration of flavors. The cupcakes themselves are light and fluffy, with a delightful lemon zest that brings a fresh and zingy taste. The lemon buttercream frosting adds a creamy and tangy layer, perfectly complementing the cupcakes. The vibrant yellow hue of the frosting makes these cupcakes not only a treat for the taste buds but also a feast for the eyes.

Whether you’re hosting a party, looking for a special dessert, or just want to indulge in a little baking therapy, these lemon cupcakes are sure to impress. They’re easy enough for beginners but offer a flavor complexity that will satisfy even the most discerning palates. Enjoy the burst of lemon in every bite, and watch these cupcakes become a new favorite in your recipe collection.

Lemon Cupcakes Recipe

Ingredients

For Lemon Cupcakes:

  • 1 ½ cups (187 g) of plain flour
  • 2 tsp of baking powder
  • ½ tsp of kosher salt
  • ½ cup (113 g) of unsalted butter at room temperature
  • 1 cup (200 g) of granulated sugar
  • 2 large eggs at room temperature
  • 1 ½ tsp of vanilla essence
  • 1 ½ tbsp of grated lemon zest
  • ½ cup (122.5 g) of whole milk at room temperature, split into portions
  • 4 tbsp of freshly squeezed lemon juice, divided

For Lemon Buttercream Frosting:

  • 6 tbsp of unsalted butter at room temperature
  • 1-3 tsp of lemon extract, adjust to taste
  • 2 tsp of whole milk, or more if needed
  • 5 drops of yellow food coloring, adjust as desired
  • 2 cups (250 g) of icing sugar, or more if needed

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Instructions

For Baking Lemon Cupcakes:

  1. Begin by preheating your oven to 375°F (190°C). Prepare your cupcake tin by lining it with 12 cupcake liners.
  2. Take a medium-sized bowl and sift together your all-purpose flour, baking powder, and kosher salt. Once sifted, set this bowl aside for later use.
  3. In a larger bowl, cream the unsalted butter and granulated sugar using a hand mixer. Aim for a light and airy texture, which should take about 2 minutes.
  4. Now, one at a time, add the eggs, ensuring each is fully incorporated into the mixture before adding the next. Follow this by stirring in the vanilla extract and lemon zest for a fragrant touch.
  5. Gradually fold in about a third of your dry ingredients into the butter mixture. Alternate this with adding half of the milk and lemon juice. Continue this process, ending with the last portion of the flour mixture. Mix until just combined, taking care not to overbeat.
  6. Fill each cupcake liner with the batter, about three-quarters full. Bake in the preheated oven for 15 to 17 minutes. Check for doneness with a toothpick inserted into the center of a cupcake—it should come out mostly clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For Preparing Lemon Buttercream Frosting:

  1. In a large mixing bowl, combine room temperature unsalted butter, lemon extract, and milk. Beat these together with a hand mixer on a medium setting until the mixture is smooth and well-combined. If you wish, add yellow food coloring to achieve your desired hue.
  2. Gradually add the icing sugar to the butter mixture, beating at a low speed. Continue to add sugar until you reach your preferred frosting consistency.
  3. Once the cupcakes are completely cool, use this lemon buttercream to frost them.

Your Lemon Cupcakes with Lemon Buttercream Frosting are now ready to be enjoyed!

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Lemon Cupcakes FAQS

The Secret to Fluffy Cupcakes:

The fluffiness of cupcakes often comes down to how you mix the batter. Overmixing can lead to dense cupcakes, so it’s important to mix just until the ingredients are combined. Another key factor is the use of leavening agents like baking powder or baking soda, which create air bubbles in the batter, making it rise and become fluffy. Room temperature ingredients, particularly eggs and butter, also contribute to a lighter texture as they emulsify better and create a smoother batter.

What Makes Cupcakes Moist:

Moisture in cupcakes is typically achieved through the use of ingredients like butter, oil, eggs, and milk. Oil-based cupcakes tend to be moister than butter-based ones, as oil remains liquid at room temperature, contributing to a softer texture. Additionally, ingredients like sour cream, yogurt, or buttermilk can add moisture and create a tender crumb. The key is to balance the dry and wet ingredients properly and avoid overbaking, which can dry out cupcakes.

How to Make Lemon Buttercream à la Mary Berry:

While I don’t have Mary Berry’s specific recipe for lemon buttercream, a typical approach in her style would involve beating softened unsalted butter until it’s light and fluffy, then gradually adding sifted icing sugar and a few tablespoons of lemon juice for flavor. Mary Berry is known for her straightforward and traditional baking methods, so the process would be simple yet effective, focusing on the quality of ingredients and the right balance of sweetness and lemon flavor.

Calories in a Lemon Cupcake with Icing:

The calorie content in a lemon cupcake with icing can vary widely depending on the recipe and the size of the cupcake. On average, a standard-sized lemon cupcake with buttercream icing can contain anywhere from 200 to 400 calories. The exact count depends on factors like the amount of sugar, butter, and the type of icing used. For a more accurate calorie count, you would need to look at the specific recipe and calculate based on the ingredients used.

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Lemon Cupcakes with Lemon Buttercream

Bring a ray of sunshine to your day with our Sun-Kissed Lemon Delight Cupcakes! A zesty treat that’s irresistibly delicious! ????????????

  • Total Time: 35 minutes

Ingredients

Scale

Ingredients for Lemon Cupcakes:

  1. 1 ½ cups (187 g) of plain flour
  2. 2 tsp of baking powder
  3. ½ tsp of kosher salt
  4. ½ cup (113 g) of unsalted butter at room temperature
  5. 1 cup (200 g) of granulated sugar
  6. 2 large eggs at room temperature
  7. 1 ½ tsp of vanilla essence
  8. 1 ½ tbsp of grated lemon zest
  9. ½ cup (122.5 g) of whole milk at room temperature, split into portions
  10. 4 tbsp of freshly squeezed lemon juice, divided

Ingredients for Lemon Buttercream Frosting:

  1. 6 tbsp of unsalted butter at room temperature
  2. 13 tsp of lemon extract, adjust to taste
  3. 2 tsp of whole milk, or more if needed
  4. 5 drops of yellow food coloring, adjust as desired
  5. 2 cups (250 g) of icing sugar, or more if needed

Instructions

Steps for Baking Lemon Cupcakes:

  1. Begin by preheating your oven to 375°F (190°C). Prepare your cupcake tin by lining it with 12 cupcake liners.
  2. Take a medium-sized bowl and sift together your all-purpose flour, baking powder, and kosher salt. Once sifted, set this bowl aside for later use.
  3. In a larger bowl, cream the unsalted butter and granulated sugar using a hand mixer. Aim for a light and airy texture, which should take about 2 minutes.
  4. Now, one at a time, add the eggs, ensuring each is fully incorporated into the mixture before adding the next. Follow this by stirring in the vanilla extract and lemon zest for a fragrant touch.
  5. Gradually fold in about a third of your dry ingredients into the butter mixture. Alternate this with adding half of the milk and lemon juice. Continue this process, ending with the last portion of the flour mixture. Mix until just combined, taking care not to overbeat.
  6. Fill each cupcake liner with the batter, about three-quarters full. Bake in the preheated oven for 15 to 17 minutes. Check for doneness with a toothpick inserted into the center of a cupcake—it should come out mostly clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Steps for Preparing Lemon Buttercream Frosting:

  1. In a large mixing bowl, combine room temperature unsalted butter, lemon extract, and milk. Beat these together with a hand mixer on a medium setting until the mixture is smooth and well-combined. If you wish, add yellow food coloring to achieve your desired hue.
  2. Gradually add the icing sugar to the butter mixture, beating at a low speed. Continue to add sugar until you reach your preferred frosting consistency.
  3. Once the cupcakes are completely cool, use this lemon buttercream to frost them.
  • Author: Valerie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Keywords: lemon cupcakes, lemon buttercream frosting, baking, dessert, sweet treat, citrus flavor, homemade cupcakes, all-purpose flour, baking powder, kosher salt, unsalted butter, granulated sugar, eggs, vanilla extract, lemon zest, whole milk, fresh lemon juice, lemon extract, yellow food coloring, confectioners’ sugar, oven-baked, creamy frosting, light and fluffy, afternoon tea, party dessert

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