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Lemon Cupcakes

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Moist and tender lemon cupcakes infused with fresh citrus flavor and topped with a creamy lemon buttercream frosting.

Ingredients

  • 1¼ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup whole milk
  • 1½ Tbsp lemon zest
  • ⅓ cup lemon juice
  • ¾ cup unsalted butter (for buttercream)
  • 3½ cups powdered sugar
  • 2 Tbsp lemon juice (for buttercream)
  • 3 Tbsp whole milk or heavy cream
  • Optional: Lemon slices
  • Optional: Edible flowers

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin pan with liners.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. In a mixer, cream butter and sugar until smooth, then beat in eggs one at a time, mixing until pale and fluffy.
  4. Add dry ingredients on low speed until just combined.
  5. Mix in milk, lemon juice, and zest on low until batter is uniform.
  6. Fill liners about two-thirds full and bake for 18–21 minutes, or until a toothpick comes out clean.
  7. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: cream butter until smooth, then gradually beat in powdered sugar.
  9. Add lemon juice and milk, then beat on high for 5 minutes until light and fluffy.
  10. Pipe buttercream onto cooled cupcakes, then garnish with lemon slices or edible flowers if desired.

Notes

  • Use fresh lemons for best flavor—zest and juice make a big difference.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
  • Customize by adding berries, citrus zest variations, or filling with lemon curd.

Nutrition

Find it online: https://lauracooks.com/lemon-cupcakes/