Lemon Cupcakes
An easy Lemon Cupcake recipe. The perfect soft cupcakes with a lemony taste. Add a creamy whipped cream Lemon Frosting. Lemon lovers will love these!
Servings: 12 cupcakes
Calories: 289kcal
Ingredients
FOR THE CUPCAKES
- 1 1/2 cups all purpose flour (190 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup salted butter (softened) (105 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs (room temperature)*
- 1/2 teaspoon vanilla
- 1 tablespoon lemon zest (zest of 1 medium lemon)
- 1/2 cup milk 2% or whole (room temperature)* (120 grams)
- 1 1/2 tablespoons lemon juice
*Remove from the fridge 45 minutes before using.
FOR THE FROSTING
- 1 cup whipping cream (cold) (240 grams)
- 1/4 cup + 2 tablespoons icing / powdered sugar (45 grams)
- 1 tablespoon lemon juice
Instructions
FOR THE CUPCAKES
- Pre-heat oven to 350F (180C). Line a 12 cup muffin tin with cupcake liners.
- In a medium bowl sift together the flour, baking powder and salt.
- In a large bowl beat on medium speed the butter and sugar until creamy (2-3 minutes).
- Beat in the eggs one at a time. Add the vanilla and zest and best to combine.
- Add the flour and beat just to combine. Do not over beat.
- Add the lemon juice and the milk alternately, beating just until combined (just until the batter is smooth). Again do not over beat.
- Fill the prepared muffin / cupcake tin 3/4 full and bake for about 20 minutes. Let cool 5-10 minutes in the pan then move to cool completely on a wire rack before frosting.
FOR THE FROSTING
- In a medium bowl add the cream and whip until soft peaks appear, continue beating on medium speed while adding half the sugar and lemon juice combine, then add the remaining sugar and lemon juice increase speed to high and beat until thick.
Nutrition
Calories: 289kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 142mg | Potassium: 109mg | Fiber: 1g | Sugar: 20g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg