Lemon Cupcakes
Looking for an easy and delicious dessert recipe that will delight your taste buds? Try these simple Lemon Cupcakes, a perfect combination of tart and sweet flavors that will brighten up your day. This easy Lemon Cupcakes recipe is perfect for beginners and experienced bakers alike, and yields the best lemon cupcakes you’ll ever taste.
Ingredients
For the lemon cupcakes:
- 1⅔ cup all-purpose flour 213g
- 1 cup granulated sugar 200g
- 2 tbsp lemon zest zest of two lemons
- ¼ tsp baking soda
- 1½ tsp baking powder
- ¼ tsp kosher salt
- ¾ cup unsalted butter melted 170g
- 2 eggs room temperature
- ½ cup sour cream room temperature 120mL
- ¼ cup whole milk warm 60mL
- ¼ cup lemon juice 60mL
For the Buttercream:
- 1 cup butter 226g
- 4½ cups powdered sugar 540g
- ¼ tsp salt
- ¼ cup lemon juice
- 2 tbsp lemon zest
- Prep Time - 20 min.
- Cook Time - 17 min.
- Total Time 37 minutes
- Servings 14 cupcakes
- Author John Kanell
How to make lemon cupcakes?
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1. To make Lemon Cupcakes, preheat your oven to 375°F and line a cupcake tin with papers.
2. In a food processor, pulse sugar and lemon zest until the sugar turns pale yellow.
3. Next, sift flour, baking soda, baking powder, and salt into a bowl and whisk together.
4. In a separate bowl, whisk together the eggs, milk, melted butter, lemon juice, sour cream, and sugar until everything is at room temperature. If the mixture clumps up, microwave the bowl for 30 seconds and mix again.
5. Then, add the wet ingredients to the dry mixture and mix until just combined.
6. Fill cupcake papers about 3/4 of the way up and bake for 5 minutes at 375°F. Reduce the temperature to 350°F and bake for an additional 10-12 minutes or until the cupcakes are springy to the touch.
Enjoy your delicious homemade lemon cupcakes!
For the Buttercream:
1. To make the buttercream, begin by creaming together the butter, salt, and lemon zest for a few minutes.
2. Then, add the powdered sugar in a few batches, making sure to mix thoroughly in between each addition.
3. Scrape down the sides of the bowl as needed.
4. With the mixer on low, pour in the lemon juice and mix until combined. Give the bowl one final scrape, then transfer the buttercream to a piping bag and use it to decorate your cooled cupcakes.
Tips for making lemon cupcakes:
- Accurately measure your flour as adding too much flour is a common mistake. The best way to measure flour is by using a scale. In the absence of one, use a spoon to fluff the flour, sprinkle it into your measuring cup, and level it off with a knife.
- If your frosting has a runny consistency, add more powdered sugar a cup at a time until it thickens up to the desired consistency.
- Mix your frosting well before use to ensure the best results.
- Avoid using bottled lemon juice as it can significantly alter the taste. It’s best to use freshly squeezed lemon juice.
- Whole milk yogurt can be used as a substitute for sour cream if desired. This substitution does not significantly affect the taste.
- If you plan to use lemon zest as a garnish, add it just before serving as it tends to dry out quickly.
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Lemon cupcakes video recipe
Author of video content: Preppy Kitchen
Easy Lemon Cupcakes recipe for a Citrusy Treat
The citrus flavor in these cupcakes comes from the use of fresh lemon juice and lemon zest, which add a zingy and refreshing taste to the cake. The simple recipe calls for basic ingredients that are likely already in your pantry, making it a convenient choice for any occasion.
These easy Lemon Cupcakes are perfect for any time of year, from summer picnics to winter gatherings. You’ll love the soft and fluffy texture of the cake, and the tangy sweetness of the frosting. Whether you’re a fan of citrus cupcakes or just looking for a simple and delicious dessert, these easy Lemon Cupcakes are sure to become a new favorite. Give this easy lemon cupcakes recipe a try and impress your friends and family with your baking skills.
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