Lemon Cupcakes With Lemon Frosting Recipe
Easy and moist lemon cupcakes topped with lemon flavor frosting and garnished with lemon wedges for a delicious citrus pairing!
For the cupcakes:
- 1 1/2 cup self-rising flour if using all-purpose flour, add 1 1/2 tsp of baking powder
- 1/2 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp fresh lemon juice or 1/2 tbsp of lemon extract
For the frosting:
- 2 cup heavy cream
- 3/4 cup powdered sugar
- 1 tbsp fresh lemon juice or 1/2 tablespoon of lemon extract
- Mint sprig and lemon wedges for garnishing
For the cupcakes:
Preheat the oven to 375 degrees F and fill your cupcake pan with liners.
In a large bowl, combine the butter and sugar with an electric mixer until light and fluffy. Then, beat in the eggs one at a time before adding the next.
Combine the vanilla extract, lemon juice, and salt in a separate small bowl.
Slowly fold in the self rising flour (and baking powder if using all purpose flour instead) in the mixer. Slowly alternate in with half the milk and half the lemon juice combination. Scrape down the sides of the bowl between each addition. Continue until the flour, milk, and lemon juice combination are fully combined with the whisked eggs.
Once the batter is fully mixed, spoon it into the cupcake liners until each one is 3/4 full.
Bake for 17-20 minutes. A toothpick inserted in the center of the cupcake that comes out clean will indicated that the cupcakes are done.
Remove the cupcake pan and let them cool completely on a cooling rack. Make sure that the cupcakes are at room temperature before icing or the icing will melt!
To make the frosting:
In a medium bowl, mix the heavy cream with an electric mixer on low until it begins to thicken. Then, slowly add the confectioners' sugar and lemon juice until fully combined.
Once you've added all of the ingredients into the mixer, increase the speed and whisk until the icing forms soft peaks. This should take about 5 minutes or so.
Spread or pipe your finished icing onto the room temperature cupcakes and freeze or refrigerate any extra.
Add a small mint sprig and a fresh lemon wedge for garnishing, or even sprinkles!
Calories: 373kcal | Carbohydrates: 38g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 80mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 876IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg