Step-by-Step Instructions
Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Combine dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs and flavorings: Beat in the eggs, one at a time, until well incorporated. Mix in the fresh lemon zest, lemon juice, and vanilla extract until smooth.
Alternate additions: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a smooth batter forms. Be careful not to overmix.
Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Lemon Cream Cheese Frosting
Top off your lemon cupcakes with a tangy and creamy lemon cream cheese frosting for an extra burst of flavor. Here’s how to make it:
Ingredients:
8 oz (226g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Instructions:
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the fresh lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Decorating Tips
Once the cupcakes have cooled completely, frost them with a generous swirl of lemon cream cheese frosting using a piping bag fitted with a decorative tip. For an extra touch of elegance, garnish each cupcake with a twist of lemon zest or a small slice of fresh lemon.
Serving Suggestions
Serve your lemon cupcakes as a refreshing dessert at summer gatherings, bridal showers, or brunch parties. Pair them with a cup of hot tea or iced lemonade for a delightful citrusy treat.
Storage and Shelf Life
Store any leftover lemon cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best taste and texture.
Conclusion
With their bright citrus flavor and moist texture, these lemon cupcakes are sure to brighten up any occasion. Whether you’re celebrating a special milestone or simply craving a taste of sunshine, these delightful treats are sure to be a hit with family and friends.
Frequently Asked Questions (FAQs)
Can I use bottled lemon juice instead of fresh lemon juice?
While bottled lemon juice may work in a pinch, fresh lemon juice will provide the best flavor and aroma for these cupcakes.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes in advance and store them unfrosted in an airtight container at room temperature for up to 2 days. Frost them with lemon cream cheese frosting just before serving for the freshest taste.
Can I make these cupcakes gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour in this recipe. Just be sure to check that all of your other ingredients are gluten-free as well.
Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container before freezing. Thaw them in the refrigerator overnight before frosting and serving.
How can I adjust the sweetness of the cupcakes?
Feel free to adjust the amount of sugar in the recipe to suit your taste preferences. Start with the amounts listed and add more or less sugar as desired.
