Zesty Lemon Cupcakes
Fresh lemon zest and juice go into both the cupcake batter and the frosting, giving these treats a bright, tart flavor from top to bottom. They bake in about 20 minutes and are a good fit for spring gatherings, showers, or any time you want something light and citrusy.
Equipment
- Muffin tin
- Cupcake Liners
- Electric Mixer
- Large Mixing Bowl
- Zester or grater
- Ice cream scoop or spoon
- Cooling Rack
Ingredients
- 1.5 cups all-purpose flour preferably unbleached
- 1 cup granulated sugar
- 0.5 cup unsalted butter room temperature
- 2 large eggs room temperature
- 2 tablespoons lemon zest from organic lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract pure
- 0.5 cup milk any milk of choice
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line the muffin tin with cupcake liners.
- In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 4 minutes. Look for a pale, creamy texture.
- Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract, lemon zest, and lemon juice, mixing until well combined. The mixture will have a fresh, citrus aroma.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix. The batter should be smooth and slightly thick.
- Use an ice cream scoop or spoon to divide the batter evenly into the prepared muffin tins, filling each about 2/3 full.
- Bake in the preheated oven for about 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be just starting to turn golden brown.
- Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
Lori’s Tips:
- For an extra lemony flavor, consider adding a lemon glaze on top of the cooled cupcakes.
- If you're avoiding dairy, substitute the butter and milk with plant-based alternatives for a vegan-friendly option.
- To achieve fluffier cupcakes, ensure your baking powder is fresh and sift the flour to add more air into the batter.
Nutrition
Calories: 209kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 185mgPotassium: 52mgFiber: 1gSugar: 17gVitamin A: 299IUVitamin C: 3mgCalcium: 63mgIron: 1mg
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