Lemon Cupcakes
These Easy Lemon Cupcakes with Lemon Buttercream bring a zesty lemon punch to both the cupcakes and the creamy buttercream, delivering a sweet and tangy combo that’ll make your taste buds dance! And if you’re in the mood for a fruity twist, don’t miss my Strawberry Lemon Cupcakes, where that same lemony goodness meets the sweet embrace of strawberry buttercream. Dive into all my cupcake recipes to explore a world of delightful flavors!
Lemon Cupcakes
Description
Done and dusted in no time, these delightful lemon cupcakes are perfect for newcomers to baking or anyone with a truly zesty and tangy flavour!
Ingredients
Lemon Icing
Instructions
-
Preheat oven to 375°F / 180°C. Line a 12-count cupcake tin with cupcake liners.
-
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
-
In a separate large mixing bowl, add the butter and sugar. Using a hand mixer, beat on medium-high speed until light and fluffy, about 2 minutes.
-
Add in the eggs one at a time, beating each egg until fully incorporated after each addition. Add vanilla and lemon zest. Beat until combined.
-
To the butter mixture, add about ⅓ of the flour mixture. Next, add half of the milk and lemon juice. Repeat the steps, ending with the flour mixture. Beat until just combined, making sure not to over mix.
-
Fill the prepared cupcake liners about ¾ full. Bake for about 15 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
Lemon Icing
-
While the cupcakes are cooling, prepare the icing - cream the butter after softening in the microwave until it’s light and fluffy.
-
Sift the icing sugar and add it very gradually to the butter.
-
Mix in lemon zest and lemon juice.
-
Now decorate as desired! Be warned, these cupcakes are sharp, very sweet but oh so delicious!
