Go Back
–+ servings
lemon cupcakes with chocolate frosting

Lemon Cupcakes With Chocolate Frosting

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 3 Mixing bowls
  • 1 handheld or stand mixer
  • 2 rubber spatulas
  • 1 Whisk
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 microplane or fine grater
  • 1 wire cooling rack
  • 1 piping bag or 1 offset spatula

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 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
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon zest finely grated
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk room temperature
  • 1/2 cup unsalted butter softened
  • 2 1/4 cup powdered sugar sifted
  • 1/3 cup unsweetened cocoa powder sifted
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 3–4 tablespoons heavy cream or milk

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, and salt and set aside.
  • In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract and lemon zest.
  • Stir the lemon juice into the milk.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the lemon milk in two additions, beginning and ending with the dry ingredients and mixing on low just until combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 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.
  • Remove the cupcakes from the pan and let them cool completely on the wire rack, about 25 minutes.
  • While the cupcakes cool, beat the softened butter for the frosting in a medium bowl until creamy.
  • Sift together the powdered sugar, cocoa powder, and salt, then add them to the butter in two additions, mixing on low until incorporated.
  • Add the vanilla and 3 tablespoons of heavy cream, then beat the frosting on medium-high until light, smooth, and fluffy, adding the remaining cream if needed for a spreadable consistency.
  • Once the cupcakes are completely cool, transfer the chocolate frosting to a piping bag or use an offset spatula to frost the tops of the cupcakes.

Notes

For best flavor, use fresh lemons and fine zest to avoid bitterness, and be careful not to overmix the batter after adding the flour to keep the cupcakes tender. Ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and rises evenly. Let the cupcakes cool fully before frosting or the butter-based frosting will melt and slide. If your frosting seems too thick, add cream a teaspoon at a time; if too thin, add a little more powdered sugar. Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days, or refrigerate for slightly longer keeping in mind that chilling will firm the frosting.
Tried this recipe?Let us know how it was!