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Lemon Cupcakes

Delightful Lemon Cupcakes that bring joy to any occasion with their bright, zesty flavors.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-Purpose Flour Provides structure. For gluten-free options, use a gluten-free flour blend.
  • 1 teaspoon Baking Powder Helps the cupcakes rise beautifully.
  • 1 teaspoon Baking Soda Helps the cupcakes rise beautifully.
  • 1 pinch Salt Balances sweetness.
Wet Ingredients
  • 1/2 cup Unsalted Butter Adds richness. Use unsalted to control salt level.
  • 1/4 cup Vegetable Oil Ensures a tender crumb.
  • 1 cup Sugar Sweetens the batter; less sugar can be used for a less sweet dessert.
  • 2 large Eggs Incorporate one at a time into the batter.
  • 1 cup Milk Keeps the cupcakes moist. Use low-fat or dairy-free alternatives for a lighter option.
  • 1/4 cup Fresh Lemon Juice Essential for flavor; always opt for fresh over bottled for the best taste.
  • 1 tablespoon Fresh Lemon Zest Enhances the lemon flavor.
  • 1 teaspoon Vanilla Extract Adds a layer of flavor.
Buttercream Frosting
  • 1/2 cup Unsalted Butter Should be at room temperature for the frosting.
  • 2 cups Powdered Sugar Adjust the amount for desired sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C) and prepare your cupcake pan with liners.
  2. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a larger mixing bowl, cream the unsalted butter, vegetable oil, sugar, and vanilla extract for 1.5 to 2 minutes until light and fluffy.
  4. Crack in the eggs one at a time, mixing well after each addition, and scrape down the bowl as needed.
Baking
  1. Gradually add half of the flour mixture into the wet ingredients. Combine milk and lemon juice separately and add to the mix along with lemon zest. Finish with the remaining flour and stir until just combined.
  2. Fill each cupcake liner about 3/4 full with the batter and bake in the oven for 15-18 minutes, or until a toothpick comes out clean.
Cooling and Frosting
  1. Remove from the oven and let the cupcakes cool on a rack while preparing the frosting.
  2. Beat room temperature butter for the frosting until smooth. Gradually mix in half of the powdered sugar, then stir in vanilla, lemon juice, and lemon zest, followed by the remaining sugar until smooth.
  3. Pipe the frosting onto cooled cupcakes and serve.

Notes

Avoid overmixing the batter to prevent dense cupcakes. Garnishing with extra lemon zest or fresh berries adds a nice touch.