Lemon Cupcakes

5 from 2 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: cupcakes, Dessert

Cuisine: American

Servings: cupcakes

Calories: 289kcal

Author: Rosemary Molloy

Ingredients

FOR THE CUPCAKES

1½ cups flour all purpose or cake and pastry flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup salted butter (softened)
1 cup granulated sugar
2 large eggs (room temperature)*
½ teaspoon vanilla
1 tablespoon lemon zest (zest of 1 medium lemon)
½ cup milk 2% or whole (room temperature)*
1½ tablespoons lemon juice

*Remove from the fridge 45 minutes before using.

FOR THE FROSTING

1 cup whipping cream (cold)
¼ cup + 2 tablespoons icing / powdered sugar (45 grams total, if you double the recipe then double this amount)
1 tablespoon lemon juice

US Customary - Metric

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 ¾ 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.

Notes

To make homemade cake/pastry flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.

How to store the cupcakes

If the cooled cupcakes are unfrosted then they can be stored in a covered cake dish for up to two days. If you are baking them in advance then this is the best method. Then frost them before serving.

If they are frosted then they should be refrigerated in an airtight container. They will keep for up to four days. Bring them to room temperature before serving.

Nutrition