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

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 oven to 350 degrees Fahrenheit and fill cupcake pan with liners.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating after each addition, scrape down the sides of the bowl.
Beat in the zest and vanilla extract.
Add dry mixture alternating with buttermilk and lemon juice, beating just until combined after each addition.
Divide batter into cupcake liners.
Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire rack.

For the Lemon Buttercream Frosting:

Combine the buttercream ingredients with a paddle attachment. First, beat the butter until light and fluffy.
Add the powdered sugar one cup at a time, beating well after each addition. Add the lemon juice, milk, vanilla extract and beat until fluffy.
Pipe the frosting onto the lemon cupcakes.
Optionally, garnish with lemon slices before serving. Then the cupcakes ready to slice, serve and enjoy!

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