Lemon Cupcakes From Scratch
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 set measuring cups
- 1 set measuring spoons
- 1 microplane or fine grater
- 1 citrus juicer (optional)
- 1 wire cooling rack
- 1 small offset spatula or piping bag with tip
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 tablespoon lemon zest finely grated
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk room temperature
- 1 1/2 cup powdered sugar sifted
- 1/2 cup unsalted butter for frosting; softened
- 2 tablespoon fresh lemon juice for frosting
- 1 teaspoon lemon zest for frosting; finely grated
- 1 1–2 tablespoons heavy cream or milk for frosting, as needed
- 1 pinch fine salt for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt, then set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
- Stir the fresh lemon juice into the milk to make a light lemon “buttermilk”-style mixture.
- Add one-third of the dry ingredients to the wet mixture and mix on low speed just until combined.
- Add half of the lemon-milk mixture and mix on low speed until just incorporated.
- Repeat with another third of the dry ingredients, then the remaining lemon-milk, and finish with the last third of the dry ingredients, mixing only until a smooth batter forms.
- Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for at least 25 minutes before frosting.
- While the cupcakes cool, prepare the frosting by beating the softened butter in a medium bowl until creamy and smooth.
- Gradually add the powdered sugar, mixing on low speed at first, then increasing to medium until the mixture is thick and fluffy.
- Add the lemon juice, lemon zest, pinch of salt, and 1 tablespoon of heavy cream or milk, then beat until smooth and spreadable, adding a bit more cream or milk as needed to reach desired consistency.
- Once the cupcakes are completely cool, use an offset spatula or piping bag to frost the tops with the lemon buttercream.
Notes
For best flavor, use fresh lemons rather than bottled juice, and zest them before juicing to make it easier to handle. Ensure all refrigerated ingredients are at room temperature so the batter emulsifies properly and the cupcakes rise evenly. Avoid overmixing once the flour is added, which can make the cupcakes dense instead of tender. If your kitchen is warm, chill the frosting for 10–15 minutes before piping so it holds its shape. You can garnish the finished cupcakes with extra lemon zest, thin lemon slices, or a few fresh berries, and they’ll keep in an airtight container at room temperature for about a day or in the refrigerator for up to three days (bring to room temperature before serving for the best texture).
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