Description
These Lemon Vanilla Cupcakes are soft, moist, and bursting with bright citrus flavor. Topped with a creamy vanilla frosting, they’re perfect for birthdays, celebrations, or afternoon treats. The combination of fresh lemon juice and zest with rich vanilla creates a delightful bite every time.
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup milk
Vanilla Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to incorporate fully, then add the vanilla extract, fresh lemon juice, and lemon zest for bright, fresh flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk into the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter and tough cupcakes.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising without spilling.
- Bake: Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, indicating they are cooked through.
- Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then blend in the vanilla extract and heavy cream, beating until the frosting is smooth and spreadable.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the vanilla frosting and serve immediately or store appropriately.
Notes
- Fresh lemon juice and zest provide the best and most vibrant citrus flavor for the cupcakes.
- For an attractive presentation, garnish the frosted cupcakes with extra lemon zest or thin lemon slices.
- Ensure cupcakes are fully cooled before frosting to prevent melting the frosting.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and more tender crumb.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
