For an extra burst of lemon flavor, brush the cooled cupcakes with a simple syrup made from equal parts lemon juice and sugar. Ensure your butter and eggs are at room temperature for a smoother batter. Do not overmix the batter; this will result in tough cupcakes. Mix until just combined. Chilling the bowl and beaters before whipping the cream will help it whip up faster and hold its shape better.
Lemon Cupcakes
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PREP TIME45 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 25 mins
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SERVING30 People
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VIEWS1.6K
Indulge in these ethereal lemon cupcakes, a delicate balance of sweet and tart that will transport your taste buds to a sun-drenched citrus grove. Each bite is a cloud of lemony bliss, enhanced by a luscious lemon cream icing. These cupcakes are perfect for any occasion, bringing a touch of sunshine to every celebration.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol64 mg
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Fiber0 g
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Protein3 g
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Saturated Fat8 g
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Sodium260 mg
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Sugar17 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners. (5 minutes)
02 Step
Recipe View In a bowl, sift together flour and salt. (2 minutes)
03 Step
Recipe View In another bowl, beat butter and sugar together with an electric mixer until light and fluffy. (5 minutes)
04 Step
Recipe View Add eggs one at a time, beating after each addition. Mix in lemon zest and vanilla. (3 minutes)
05 Step
Recipe View Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix. (8 minutes)
06 Step
Recipe View Fill the prepared cupcake liners with batter, 3/4 full, and bake until a toothpick inserted in the center comes out clean. (17 minutes)
07 Step
Recipe View Let the cupcakes cool in the pans before removing them to finish cooling on a rack. (10 minutes)
08 Step
Recipe View To make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. (3 minutes)
09 Step
Recipe View Add confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. (5 minutes)
10 Step
Recipe View Increase the mixer speed to high and beat until the icing forms soft peaks. (5 minutes)
11 Step
Recipe View Spread icing on cooled cupcakes. Refrigerate leftovers. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Abbie Rolfson
Mar 1, 2025The cupcakes were a hit at our bake sale! We sold out in an hour.
Savion Dietrich
Sep 7, 2024Next time, I will try adding some poppy seeds to the batter for added texture.
Lavon Hickle
Aug 16, 2024I halved the recipe and it worked perfectly for a smaller batch.
Ceasar Croninconn
May 20, 2023I added a bit of lemon extract to the batter for an extra zing. Delicious!
Reggie Wuckert
Nov 10, 2022My icing didn't quite form stiff peaks, but they still tasted amazing!
Dawson Cummerata
Aug 15, 2022These were so easy to make and everyone loved them! The lemon flavor is perfect.
Addison Tillman
Jul 17, 2022These are now my go-to recipe for lemon cupcakes. Thank you!
Mozelle Olson
Dec 29, 2021Excellent recipe! Clear instructions and great results.