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lemon cupcakes with cream cheese

Lemon Cupcakes With Cream Cheese Icing

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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
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 fine grater or zester
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 wire cooling rack
  • 1 piping bag or 1 small 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
  • 2 teaspoon lemon zest finely grated
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice freshly squeezed
  • 1/8 teaspoon fine salt

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, then set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition.
  • Mix in the lemon zest, lemon juice, and vanilla extract until combined.
  • Add half of the dry ingredients to the wet mixture and mix on low speed just until incorporated.
  • Pour in the milk and mix on low speed until smooth.
  • Add the remaining dry ingredients and mix just until no dry streaks remain, then finish folding with a spatula.
  • Divide the batter evenly among the 12 cupcake 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.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes.
  • While the cupcakes cool, beat the cream cheese and butter together in a medium bowl until smooth and creamy.
  • Add the powdered sugar 1 cup at a time, mixing on low speed after each addition until fully incorporated.
  • Mix in the vanilla extract, lemon juice, and salt, then beat on medium speed until the icing is smooth and fluffy.
  • Once the cupcakes are completely cool, transfer the icing to a piping bag or use an offset spatula to frost each cupcake.
  • Optionally, garnish the tops with a small pinch of lemon zest or thin lemon slices before serving.

Notes

For best results, make sure all refrigerated ingredients are at room temperature so the batter and icing come together smoothly without curdling; avoid overmixing once the flour is added to keep the cupcakes tender and fluffy, and rotate the pan halfway through baking if your oven has hot spots. If the icing seems too soft to pipe, chill it for 10 to 15 minutes until slightly firm, then beat briefly to restore its texture. These cupcakes are best eaten the day they are made but can be stored covered in the refrigerator for up to 3 days; let them sit at room temperature for 15 to 20 minutes before serving for the best flavor and texture.
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