Description
These Lemon Cupcakes with Cream Cheese Frosting are the perfect balance of sweet and tangy, making them a delightful treat for any occasion. Light and fluffy lemon-infused cupcakes topped with a creamy and luscious cream cheese frosting, these cupcakes are sure to impress.
Ingredients
Scale
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
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter and sugar, then add eggs, lemon zest, lemon juice, vanilla extract, and milk. Gradually mix in the dry ingredients until just combined.
- Bake the cupcakes: Divide the batter into the cupcake liners and bake for 18–20 minutes. Cool before frosting.
- Make the cream cheese frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar. Mix in vanilla and lemon zest.
- Frost the cupcakes: Once cooled, frost the cupcakes using a piping bag or spatula.
Notes
- For extra lemon flavor, consider adding 1/2 teaspoon of lemon extract to the batter or frosting.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 70mg
