Description
A delightful treat that perfectly balances sweetness with a burst of zesty citrus flavor. Light and fluffy cupcakes topped with creamy lemon buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (for frosting), softened
- 2 cups powdered sugar
- 2–4 tablespoons fresh lemon juice (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in buttermilk, fresh lemon juice, lemon zest, and vanilla extract until combined.
- Whisk together flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- Beat 1/2 cup of softened butter until creamy, then gradually add 2 cups of powdered sugar.
- Incorporate 2-4 tablespoons of fresh lemon juice and beat until smooth.
- Frost the cooled cupcakes generously with lemon buttercream.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Allow them to reach room temperature before serving for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg