Delightful Lemon Cupcakes Recipe

Lemon cupcakes are a delightful treat that brings a burst of citrusy freshness to any occasion. Whether it’s a cheerful afternoon tea or a celebratory gathering, these zesty cupcakes are sure to be a hit. The recipe below will guide you through creating these moist and flavourful lemon cupcakes topped with a luscious lemon cream cheese frosting.

Ingredients:

For the Lemon Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk

For the Lemon Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Lemon slices or zest, for garnish (optional)

Instructions:

For the Lemon Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set the dry ingredients aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the lemon zest and lemon juice to the wet mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until everything is combined. Avoid over-mixing to keep the cupcakes tender.
7. Fill each cupcake liner with batter, filling them about two-thirds full.
8. Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
9. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the Lemon Cream Cheese Frosting:

1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in the lemon zest and fresh lemon juice until the frosting is smooth and well combined.

Assembly:

1. Once the cupcakes have cooled completely, frost them generously with the lemon cream cheese frosting using a spatula or a piping bag.
2. For an extra touch of lemony goodness, garnish each cupcake with a thin slice of lemon or a sprinkle of lemon zest.
3. Serve the lemon cupcakes and watch your friends and family indulge in the delightful tangy flavour!

Storage:

These lemon cupcakes can be stored in an airtight container at room temperature for up to three days. If you want to make them in advance, you can store them in the refrigerator for up to five days, but make sure to bring them to room temperature before serving to enjoy the best texture and flavour.