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Lemon Cupcakes with Lemon Frosting That Brighten Your Day Recipe

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★★★★★

4.6 from 130 reviews

These delightful Lemon Cupcakes with Lemon Frosting are a bright and zesty treat perfect for any occasion. Moist and fluffy cupcakes infused with fresh lemon juice and zest are topped with a smooth, tangy lemon buttercream frosting, offering a perfect balance of sweetness and citrus flavor to brighten your day.

Ingredients

Scale

For the Cupcakes

  • 1 1/2 cups all-purpose flour (Do not substitute with self-rising or cake flour)
  • 2 tsp baking powder (A leavening agent)
  • 1/2 tsp baking soda (Assists in creating a light and fluffy texture)
  • 1/4 tsp salt (Balances sweetness and enhances flavor)
  • 1 cup granulated sugar (Adds sweetness and structure)
  • 1 tbsp lemon zest (Infuses a fresh citrus flavor)
  • 1/2 cup unsalted butter (At room temperature for best results)
  • 2 large eggs (At room temperature)
  • 1/4 cup fresh lemon juice (Essential for lemon flavor)
  • 1/2 cup milk (Whole or low-fat at room temperature)

For the Frosting

  • 2 cups confectioners’ sugar (Used for a smooth frosting)
  • 1/2 cup unsalted butter (Must be light and fluffy)
  • 2 tbsp fresh lemon juice (For a zesty kick)
  • 1–2 tbsp optional milk (Adjusts frosting thickness as needed)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make removal easier.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt for balanced flavor and texture.
  3. Cream Butter and Sugar with Lemon Zest: In a large bowl, rub the lemon zest into the granulated sugar to release citrus oils, then cream the mixture with the unsalted butter until light and fluffy, creating a good base for the cupcakes.
  4. Add Eggs and Lemon Juice: Add eggs one at a time to the butter-sugar mixture, beating well after each addition, then mix in the fresh lemon juice until everything is fully incorporated, infusing the batter with fresh lemon flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter and to keep the cupcakes tender.
  6. Fill Muffin Tins: Spoon the batter into the muffin tins, filling each about ¾ full to allow room for rising without spilling.
  7. Bake Cupcakes: Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean, signaling the cupcakes are fully baked.
  8. Cool Cupcakes: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them onto a wire rack to cool completely to prevent soggy bottoms and prepare for frosting.
  9. Prepare Lemon Frosting: Beat the softened unsalted butter until light and fluffy. Gradually add the confectioners’ sugar and fresh lemon juice, blending well between additions. Add 1-2 tablespoons of milk if needed to reach the desired frosting thickness.
  10. Frost Cupcakes: Once completely cooled, frost the cupcakes generously using a piping bag or spatula. Serve and enjoy the bright, creamy lemon flavor.

Notes

  • Weigh ingredients for the most accurate results and consistent cupcake texture.
  • Use fresh lemon juice and zest to maximize the lemon flavor and brightness.
  • Allow cupcakes to cool completely before frosting to maintain their shape and prevent the frosting from melting.
  • Paper liners make removal easier and keep muffins moist.
  • You can adjust frosting thickness with milk to your preferred consistency.

Keywords: lemon cupcakes, lemon frosting, lemon buttercream, citrus cupcakes, easy lemon dessert, baked lemon cupcakes

Find it online: https://mixitwitjoe.com/lemon-cupcakes-with-lemon-frosting-that-brighten-your-day-recipe/