These lemon cupcakes are light, fluffy, and bursting with fresh lemon flavor. Perfect for any occasion, they are topped with a creamy lemon frosting that adds a delightful tangy sweetness.
Preparation time
20min
Cooking time
20min
Ingredients
12 Servings
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 2 eggs
- 60 milliliters fresh lemon juice
- 200 grams granulated sugar
- 2 tablespoons lemon zest
- 0.5 teaspoon salt
- 115 grams unsalted butter
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3
In a large bowl, beat the butter and sugar until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Step 5
Add the dry ingredients to the butter mixture in three additions, alternating with the lemon juice and milk. Begin and end with the dry ingredients.
Step 6
Divide the batter evenly among the prepared muffin cups.
Step 7
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.