Lemon Cupcakes Recipe
Lemon Cupcakes are a delightful, airy treat that perfectly embodies the essence of spring with their zesty citrus flavor. These light and fluffy cupcakes are incredibly moist, thanks to real lemons, making them an irresistible indulgence for birthdays, gatherings, or simply a sweet afternoon snack. Easy to whip up from scratch, this recipe is perfect for bakers at any skill level. Whether topped with creamy frosting or enjoyed plain, these lemon cupcakes are sure to brighten anyone’s day!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup oil (canola/vegetable)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ⅓ cup fresh lemon juice (about 2 lemons)
- 4 tsp lemon zest (about 2 lemons)
- ½ cup buttermilk
- 8 oz cream cheese (cold)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- heavy cream
Instructions
- Preheat your oven to 375°F and line cupcake pans with liners.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, mix oil and sugar until combined; add eggs one at a time. Stir in lemon juice and zest.
- Gradually add dry ingredients alternately with buttermilk until just combined. Fill liners two-thirds full.
- Bake for 15–20 minutes until a toothpick inserted comes out clean. Cool completely before frosting.
- For the frosting, beat cream cheese until smooth; mix in powdered sugar and vanilla. Gradually add heavy cream until fluffy.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://recipesamanda.com/lemon-cupcakes-recipe/