Print

Lemon Vanilla Cupcakes

A close-up of a delicious Lemon Vanilla Cupcake with fluffy, swirled frosting and a sprinkle of lemon zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these tender vanilla cupcakes bursting with fresh lemon zest, topped with a creamy lemon buttercream. A perfect treat for any occasion!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • For the Lemon Buttercream:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, combine the milk, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the buttercream. In a large bowl, beat the softened butter until creamy.
  11. Gradually add the powdered sugar, alternating with the lemon juice, until smooth and fluffy. Stir in the vanilla extract and lemon zest.
  12. Once the cupcakes are completely cool, frost them with the lemon buttercream.

Notes

  • For a stronger lemon flavor, you can add an extra teaspoon of lemon zest to the cupcake batter.
  • Ensure your butter is at room temperature for both the cupcakes and the buttercream for the best texture.
  • You can store frosted cupcakes in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://spoonsprout.com/lemon-vanilla-cupcakes/