Description
These lemon cupcakes with vanilla frosting are a delightful treat that brings together the tanginess of lemon with the smooth sweetness of vanilla. Made with fresh ingredients like lemon zest and butter, these cupcakes are moist, tender, and topped with a creamy homemade vanilla frosting. Perfect for birthdays, gatherings, or any sweet craving, these cupcakes are easy to bake and will leave everyone asking for more.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup whole milk
- For the vanilla frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, then mix in vanilla extract, lemon zest, and lemon juice.
- Gradually mix in dry ingredients, alternating with milk, until combined.
- Divide batter evenly into cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting, beat butter until smooth. Gradually add powdered sugar, vanilla, and heavy cream until smooth and fluffy.
- Frost the cooled cupcakes and serve.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Adjust the consistency of the frosting by adding more heavy cream for a creamier texture or more powdered sugar for a thicker frosting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 27 g
- Sodium: 160 mg