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!
Servings: 12
Calories: 373kcal
Equipment
- Cupcake pan with liners
- Mixer
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Spatula or pipping bag
Ingredients
For the cupcakes:
- 1 1/2 cup self-rising flour if using all-purpose flour, add 1 1/2 tsp of baking powder
- 1 cup white granulated sugar
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup milk
- 2 large eggs
- 1 tbsp fresh lemon juice or 1/2 tbsp of lemon extract
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the frosting:
- 2 cup heavy cream
- 3/4 cup powdered sugar
- 1 tbsp fresh lemon juice or 1/2 tablespoon of lemon extract
- 1 lemon wedge optional for garnishing
- 1 mint sprig optional for garnishing
Instructions
To make the lemon cupcakes:
- Preheat your oven to 375°F (190°C) and line a 12-cup cupcake with liners.
- In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy (for about 2 to 3 minutes).
- Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- In a small bowl, stir together the wet ingredients: vanilla extract, lemon juice, and salt.
- In another bowl, whisk together the dry ingredients: flour and baking powder.
- With the mixer on low, slowly add the dry ingredients to the butter mixture in batches, alternating with half the milk and half of the lemon juice mixture. Scrape down the sides of the bowl between each addition. Repeat until everything is fully combined.
- Divide the batter evenly among the cupcake liners (3/4 full). Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
To make the lemon 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.
- Optional: Add a small mint sprig and a fresh lemon wedge for garnishing, or even sprinkles!
Nutrition
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