Description
Delicious lemon-flavored cupcakes topped with creamy lemon buttercream.
Ingredients
Scale
- 1 1/4 cups (163g) all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (60ml) vegetable oil
- 3/4 cups (155g) sugar
- 1/4 tsp vanilla extract
- 2 large eggs
- 6 tbsp (90ml) milk
- 1/4 cup (60ml) fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 cup (224g) unsalted butter, room temperature (for frosting)
- 4 cups (460g) powdered sugar
- 1/2 tsp vanilla extract (for frosting)
- 4–5 tbsp lemon juice (for frosting)
- 1 tsp lemon zest (for frosting)
- Salt, to taste (for frosting)
Instructions
- Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes.
- Add the eggs one at a time, mixing until mostly combined after each.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Combine the milk and lemon juice, then slowly add to the batter along with the lemon zest and mix until well combined.
- Add the remaining dry ingredients and mix just until smooth.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick comes out clean.
- Remove cupcakes from the oven and place on a cooling rack.
- Make the buttercream: Beat the butter until smooth.
- Add half of the powdered sugar and mix until smooth.
- Add vanilla extract, 3-4 tablespoons of lemon juice, and lemon zest and mix until combined.
- Add remaining powdered sugar and salt, mixing until smooth. Adjust consistency with additional lemon juice if needed.
- Pipe frosting onto the cupcakes.
Notes
- Makes 12-14 cupcakes.
- Store well covered and eat within 2-3 days.
- Can be left at room temperature for about 24 hours, then refrigerated.
- Serve at room temperature.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 44.9 g
- Sodium: 80.8 mg
- Fat: 21.2 g
- Carbohydrates: 54.8 g
- Protein: 2.5 g
- Cholesterol: 70.3 mg
Keywords: Lemon Cupcakes