Lemon cupcakes
Discover the perfect balance of tangy and sweet with our Easy Lemon Cupcakes recipe. Made with fresh lemon zest, buttery richness, and a light, fluffy texture, these homemade treats are ideal for any occasion. Simple ingredients come together effortlessly to create a delightful dessert that’s sure to impress!
- 13 Mar 2024
- Cook time 17 min
- Prep time 10 min
- 6 Servings
- 10 Ingredients
Lemon cupcakes are a delightful treat that combines the tangy zest of lemon with the gentle sweetness of cake. Perfect for parties, gatherings, or just as a delicious dessert, these cupcakes are sure to brighten your day.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tin.
- In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy. This should take about 2-3 minutes.
- Add the lemon zest into the butter-sugar mixture and mix until it is well incorporated.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture into the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed just until combined. Be careful not to overmix the batter.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, whisk together the powdered sugar and lemon juice in a small bowl until you have a smooth, pourable glaze. If the glaze is too thick, you can add a bit more lemon juice; if it’s too thin, add a little more powdered sugar.
- Once the cupcakes are completely cool, drizzle the lemon glaze over the top of each one. You can use a spoon or a small piping bag to control the glaze. Let the glaze set for a few minutes before serving.
- Your lemon cupcakes are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips:
- Use fresh lemons: For the best flavor, use fresh lemons for the zest and juice. The freshness really makes a difference in the final product.
- Room temperature ingredients: Ensure that the butter, eggs, and milk are at room temperature before mixing. This helps the batter to combine more smoothly and leads to fluffier cupcakes.
- Do not overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
- Frosting variation: For a creamier frosting, you can blend the powdered sugar and lemon juice with a little softened butter. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Baking time: Keep an eye on the cupcakes as they bake. Ovens can vary, so check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they're ready.
These lemon cupcakes are not only easy to prepare but also bursting with flavor. With their moist texture and zesty frosting, they are sure to become a favorite. Enjoy them with a cup of tea or as a delightful dessert after dinner.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 0.63g | 2% |
| Sugar 44g | 44% |
| Fat | |
| Fat 18g | 20% |
| Saturated 9g | 30% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 66mg | 12% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.64mg | 1% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 1.41ug | 1% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.65mg | 6% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 80mg | 2% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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