Description
Enjoy these bright and tender Lemon Vanilla Cupcakes topped with a silky lemon-vanilla buttercream. This recipe is designed for ease and deliciousness, perfect for any sweet tooth.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the milk, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a bowl until creamy.
- Gradually add the powdered sugar, milk, vanilla extract, and lemon zest. Beat until smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the lemon-vanilla buttercream.
Notes
- Ensure your butter and eggs are at room temperature for the best cupcake texture.
- For a stronger lemon flavor, you can add an additional teaspoon of lemon zest to the cupcake batter.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 300
- Sugar: Approx. 35g
- Sodium: Approx. 100mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 50mg