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.
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
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
