Lemon Cupcakes

4.80 from 5 votes

This Lemon Cupcakes Recipe is the perfect dessert for Spring or Summer. The lemon flavor is so light and refreshing making the cupcakes a tasty treat.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Lemon Cupcakes

Servings:

Calories: 354kcal

Author: Carrie Barnard

Cost: $16.16, $0.67 per serving.

Ingredients

For the Cupcakes:

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup 2 sticks unsalted butter, room temperature
2 cups white granulated sugar
4 large eggs room temperature
3 tablespoons lemon zest from about 3 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk

For the Lemon Buttercream Frosting:

1 cup unsalted butter room temperature
4 cups powdered sugar
2 Tablespoons lemon juice
2 Tablespoons whole milk
1 teaspoon vanilla extract (clear)

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Instructions

For the Cupcakes:

Preheat the oven to 350°F and line two standard muffin pans with 24 cupcake liners.
In a medium bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside.
In a large mixing bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy, about 2 to 3 minutes.
Add 4 large eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Mix in 3 tablespoons lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until combined.
Alternate adding the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until incorporated after each addition. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Lemon Buttercream Frosting:

In a large mixing bowl, beat 1 cup unsalted butter until smooth and creamy.
Gradually beat in 4 cups powdered sugar, adding about 1 cup at a time.
Add 2 tablespoons lemon juice, 2 tablespoons whole milk, and 1 teaspoon clear vanilla extract. Beat for 2 to 3 minutes, or until the frosting is light and fluffy.
Pipe or spread the frosting onto the cooled cupcakes. If desired, garnish with fresh lemon slices or additional lemon zest before serving.

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