Lemon Cupcakes with Vanilla Frosting Recipe
These Lemon Cupcakes with Vanilla Frosting are a delightful balance of sweet and tangy flavors. The soft, zesty cupcakes are complemented by a rich, creamy vanilla frosting. Ideal for parties, picnics, or dessert cravings, this recipe uses simple ingredients and straightforward instructions to create a crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk
- For the Vanilla Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- Prepare the batter: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by lemon juice and zest.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Scoop the batter into the prepared cupcake liners, filling them 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk, and beat until smooth.
- Frost the cupcakes using a piping bag or a spatula once they are completely cooled.
Notes
- Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- For extra lemon flavor, you can add more zest to the batter or the frosting.
- Store in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 28g
- Sodium: 110mg