Lemon Cupcakes
Equipment
- 1 muffin pan (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 handheld mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 microplane or fine grater
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 1 Ice cream scoop or large spoon
Ingredients
- 190 gram all-purpose flour sifted
- 8 gram baking powder
- 2 gram fine sea salt
- 150 gram granulated sugar
- 1 tablespoon lemon zest finely grated
- 115 gram unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 milliliter whole milk room temperature
- 2 tablespoon fresh lemon juice
- 120 gram unsalted butter softened; for frosting
- 220 gram powdered sugar sifted; for frosting
- 2 tablespoon fresh lemon juice for frosting
- 1 teaspoon lemon zest finely grated; for frosting
- 15 milliliter heavy cream or milk for frosting
- 1 pinch fine sea salt for frosting
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin pan with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In a large bowl rub the lemon zest into the granulated sugar with your fingertips until fragrant and slightly moist.
- Add the softened butter to the lemon sugar and beat with a mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, mixing well and scraping the bowl after each addition, then mix in the vanilla extract.
- In a small bowl combine the milk and lemon juice and stir to blend.
- Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
- Pour in half of the milk mixture and mix on low until just incorporated.
- Repeat with another third of the dry ingredients, then the remaining milk mixture, and finish with the last third of the dry ingredients, mixing only until the batter is smooth.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Carefully remove the cupcakes from the pan and place them directly on the wire rack to cool completely, about 25 minutes.
- While the cupcakes cool, beat the softened butter for frosting in a medium bowl on medium-high speed until creamy and smooth, about 1 to 2 minutes.
- Gradually add the powdered sugar, mixing on low at first, then increasing to medium speed until thick and fluffy.
- Add the lemon juice, lemon zest, cream or milk, and salt, then beat on medium-high until light, smooth, and spreadable, adjusting with a little more sugar or cream as needed.
- Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost the tops with the lemon frosting.
- Optionally garnish with a small pinch of extra lemon zest or a thin lemon slice just before serving.
Notes
For best flavor, use fresh lemons and zest them directly over the bowl so the oils fall into the batter and frosting, and avoid overmixing once the flour is added to keep the cupcakes tender. Ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and rises evenly. If your kitchen is warm, chill the frosted cupcakes for 10 to 15 minutes to help the frosting set before transporting. Store leftovers in an airtight container at cool room temperature for a day or in the refrigerator for up to three days, letting them come back to room temperature before serving for the best texture and lemon flavor.
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