This uncomplicated lemon cupcake recipe is the ideal light-weight dessert for spring and summer time! Lemon cupcakes manufactured from scratch with fresh new lemon juice and lemon zest for a fresh new lemon taste.
For more cupcakes manufactured from scratch, consider chocolate carrot cake cupcakes, streusel pound cake cupcakes, s’mores cupcakes or blue velvet cupcakes.
Quick Lemon Cupcake Recipe
There are couple of flavors that I enjoy more than fresh new lemon — from lemonade and lemon meringue pie to lemon bars (and I use lemon critical oil often, far too!).
These uncomplicated lemon cupcakes have equally fresh new squeezed lemon juice and fresh new lemon zest for an added punch of lemon-y tartness. These are absolutely sure to remember to at an Easter potluck or child shower! You may even be equipped to pass them off as balanced adequate for uncomplicated brunch fare 😉 specially if you pair them with these lemon waffles or lemon poppyseed muffins!
We frosted our lemon cupcakes with whipped cream and topped with blueberries for the ideal chunk!
How to Make Lemon Cupcakes from Scratch
Building lemon cupcakes from scratch with fresh new lemon is uncomplicated!
- Commence by whisking jointly the dry substances: flour, baking powder, salt.
- In a separate bowl, cream the butter and sugar. Receiving this mixture light-weight and fluffy makes the cupcakes the ideal texture!
- Conquer the eggs ingo the creamed butter and sugar mixture, one at a time, and then incorporate the lemon zest and vanilla.
- Blend in the dry mixture alternately with the buttermilk and lemon juice.
Then just bake and get pleasure from!
Can I make my have buttermilk?
Yes, if you don’t have buttermilk on hand, or don’t want to purchase an overall carton, you can make your have buttermilk substitution by mixing normal cow’s milk with a little bit of lemon juice or vinegar.
Blend 1 tablespoon vinegar or lemon juice with 1 scant cup (just a lot less than a cup) of milk. Let the mixture stand for 5-10 minutes to thicken, then use in your recipe.
Alternately, you can slim yogurt, sour cream, or kefir with a little bit of milk as a substitute for buttermilk. It is important to have equally the dairy and the acid components for the texture and leavening of the cupcakes.
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How do I zest and juice a lemon?
There are lots of techniques and equipment for zesting and juicing lemons, but we choose a wonderful grater or lemon zester like this and then a simple juicer like this.
Serves 24 cupcakes Prep Time: 10 minutes Cook dinner Time: fifteen-twenty minutes
- 3 cups all-function flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks) home temperature
- 2 cups white granulated sugar
- 4 large eggs home temperature
- 3 tablespoons lemon zest from about 3 lemons
- 2 tablespoons fresh new lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Preheat oven to 350 degrees and fill cupcake pan with liners
In a medium bowl, whisk jointly the flour, baking powder and salt. Established apart
In a mixing bowl, cream the butter and sugar until light-weight and fluffy
Add eggs one at a time, beating right after each individual addition, scrape down the sides of the bowl
Conquer in the zest and vanilla extract
Add dry mixture alternating with buttermilk and lemon juice, beating just until combined right after each individual addition.
Divide batter into cupcake liners
Bake at 350 degrees F for fifteen-twenty minutes or until a toothpick inserted in the heart will come out clean
Amazing on wire rack
Frost with fresh new whip cream or frosting of your decision
Additional lemon dessert recipes: