Irresistible Lemon Cupcakes: 5 Secrets to Perfect Lemon Buttercream!
This recipe offers a burst of tangy flavor with every bite. These lemon cupcakes, topped with a smooth lemon buttercream, are perfect for a summer gathering.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 3 large eggs at room temperature
- 2 tablespoons lemon zest fresh
- 0.75 cup lemon juice freshly squeezed
- 0.75 cup whole milk
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a small bowl, mix flour, baking powder, baking soda, and salt.
- In a larger bowl, beat butter and sugar until creamy. Add eggs one at a time, mixing well.
- Mix in lemon zest and lemon juice to the butter mixture. Alternately add flour mixture and milk, beginning and ending with flour mixture.
- Fill lined muffin cups two-thirds full and bake for 18 minutes or until a toothpick comes out clean.
- Cool cupcakes on a wire rack.
Notes
Ensure cupcakes are completely cool before frosting to prevent buttercream from melting.