Why You’ll Love This Recipe

Bright and Refreshing Flavor: The combination of lemon zest and freshly squeezed lemon juice infuses the cupcakes with a vibrant citrus taste that is both invigorating and satisfying.
Soft and Tender Crumb: Using cake flour ensures a delicate and tender crumb, making each bite light and airy.
Creamy Frosting: The cream cheese frosting adds a luscious, sweet contrast to the tangy lemon cupcakes, creating a harmonious blend of flavors.

Ingredients

For the Lemon Cupcakes:

1½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup whole milk
¼ teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup freshly squeezed lemon juice

For the Cream Cheese Frosting:

½ cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
Combine Wet and Dry Ingredients: Gradually add half of the dry ingredients to the butter mixture, followed by half of the milk, mixing until just combined. Repeat with the remaining dry ingredients and milk. Add the vanilla extract, lemon zest, and lemon juice, and mix until the batter is smooth and no lumps remain.
Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue to beat until the frosting is light and fluffy.
Frost Cupcakes: Once the cupcakes have cooled completely, frost them using a piping bag fitted with your preferred tip or simply spread the frosting on with a knife. For an extra touch, garnish each cupcake with a small slice of lemon or a sprinkle of lemon zest.

Servings and Timing

Servings: This recipe yields 12 cupcakes.
Preparation Time: Approximately 35 minutes.
Baking Time: 18-22 minutes.
Total Time: About 55 minutes.

Variations

Lemon Cream Cheese Frosting: Enhance the lemon flavor by adding 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the cream cheese frosting.
Berry Infusion: Fold in fresh blueberries or raspberries into the batter for a fruity twist.
Gluten-Free Option: Substitute the cake flour with a gluten-free flour blend to accommodate dietary restrictions.

Storage/Reheating

Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
Make-Ahead: The cupcakes can be baked a day in advance and stored at room temperature in an airtight container. Frost them on the day of serving for optimal freshness.

FAQs

What makes these lemon cupcakes so moist and tender?

The use of cake flour, along with the combination of butter and milk, contributes to the soft and tender crumb of these cupcakes. Additionally, the fresh lemon juice adds moisture and a bright flavor.

Can I use all-purpose flour instead of cake flour?

Yes, you can make a simple cake flour substitute by measuring out 1½ cups of all-purpose flour, removing 3 tablespoons of it, and replacing those 3 tablespoons with cornstarch. Whisk together and sift before using.

How can I intensify the lemon flavor in the cupcakes?

To enhance the lemon flavor, you can add more lemon zest to the batter or incorporate a small amount of lemon extract. Additionally, using a lemon-infused simple syrup to brush over the baked cupcakes can add extra lemony moisture.

Is it necessary to use fresh lemon juice and zest?

Fresh lemon juice and zest provide the best flavor for these cupcakes. Bott

Lemon Cupcakes

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Author: Julia
Total Time: ~55 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

These Lemon Cupcakes with Cream Cheese Frosting are soft, fluffy, and bursting with bright citrus flavor. Made with fresh lemon juice and zest, these homemade cupcakes are topped with a rich and creamy cream cheese frosting, making them a perfect dessert for any occasion.

Instructions

Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Prepare the Dry Ingredients:
- In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (about 2 minutes).
Add Eggs:
- Beat in eggs one at a time until fully incorporated.
Combine Wet and Dry Ingredients:
- Gradually mix in half of the dry ingredients, followed by half of the milk.
- Repeat with the remaining dry ingredients and milk.
- Stir in vanilla extract, lemon zest, and lemon juice until batter is smooth.
Bake the Cupcakes:
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cupcakes:
- Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat softened butter and cream cheese until smooth.
- Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.
- Mix in vanilla extract and beat until light and fluffy.
Frost the Cupcakes:
- Once cupcakes are completely cool, frost using a piping bag or spread with a knife.
- Garnish with lemon zest or a small lemon slice, if desired.

Notes

For extra lemon flavor, add 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the frosting.
For a berry twist, fold fresh blueberries or raspberries into the cupcake batter.
For gluten-free cupcakes, use a gluten-free flour blend in place of cake flour.
Unfrosted cupcakes can be frozen for up to 2 months. Thaw before frosting and serving.

Prep Time: 35 minutes
Cook Time: 18-22 minutes
Category: Dessert
Method: Baking
Cuisine: American