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Lemon Cupcakes with Lemon Frosting

Delicious Lemon Cupcakes with Lemon Frosting You’ll Love

These Easy Lemon Cupcakes with Lemon Frosting are a perfect dessert that brings joy and brightness to any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 3/4 cups all-purpose flour Don't use self-rising or cake flour for the best texture.
  • 2 teaspoons baking powder Make sure it’s fresh for optimum results.
  • 1/2 teaspoon baking soda Works in harmony with lemon juice.
  • 1/2 teaspoon salt Enhances overall flavor balance.
  • 1 cup granulated sugar Sweetens the batter.
  • 2 tablespoons lemon zest Always opt for fresh zest.
  • 1/2 cup unsalted butter Use at room temperature for easy creaming.
  • 2 large eggs Make sure they're at room temperature.
  • 1/4 cup fresh lemon juice Avoid bottled juice for the best taste.
  • 1/2 cup milk Can be whole or low-fat, at room temperature.
For the Lemon Frosting
  • 3 cups confectioners’ sugar Always sift for the best results.
  • 1/2 cup unsalted butter Ensure it’s softened for easy blending.
  • 2 tablespoons fresh lemon juice Fresh is best!
  • cup optional additional milk Adjust frosting's consistency as needed.

Equipment

  • Muffin tin
  • Mixing Bowl
  • electric mixer
  • Piping Bag

Method
 

Step-by-Step Instructions for Lemon Cupcakes with Lemon Frosting
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a mixing bowl, combine sugar and lemon zest, then cream with butter until light and fluffy.
  4. Mix in eggs one at a time and then add lemon juice until well combined.
  5. Gradually add dry ingredients alternating with milk; mix until just combined.
  6. Fill each muffin cup about three-quarters full with batter.
  7. Bake in preheated oven for 20–22 minutes; cool in the pan for 5 minutes.
  8. Beat softened butter for frosting, then gradually add confectioners’ sugar and lemon juice.
  9. Once cool, frost the cupcakes with the lemon buttercream and garnish if desired.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 250IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

For a delightful dessert combo, consider pairing with fresh berries or a lemon oatmeal crumble.

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