These lemon cupcakes have a soft, tender texture with a fresh, fragrant lemon zest aroma that's totally addictive. The flavor is a well-balanced sweet-tart, perfect as an afternoon snack or a treat for a small get-together. This recipe is super simple, the ingredients are easy to find, and it's practically foolproof for beginners.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams medium-protein all-purpose flour
- 150 grams granulated sugar
- 2 eggs
- 115 grams unsalted butter, melted
- 80 ml milk
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp grated lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla powder
- 100 grams cream cheese, for topping
- 50 grams powdered sugar, for topping
- 30 grams unsalted butter, room temperature, for topping
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F). Prepare a muffin/cupcake pan and line it with paper liners; set aside.
- 2 Sift the flour, baking powder, baking soda, and salt together into one bowl; set aside.
- 3 In another bowl, whisk the eggs and granulated sugar with a whisk or mixer on medium speed for 2-3 minutes, until the sugar has slightly dissolved and the mixture is lightly aerated.
- 4 Pour the melted butter, milk, lemon juice, lemon zest, and vanilla powder into the egg mixture. Stir well with a whisk.
- 5 Gradually fold the flour mixture into the wet batter, stirring gently with a spatula until no flour lumps remain. Don't overmix so the cupcakes stay soft.
- 6 Pour the batter into the cupcake liners, filling each about 2/3 full, using an ice cream scoop or a small ladle.
- 7 Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 8 Remove the cupcakes from the oven and let them cool on a wire rack for at least 30 minutes before frosting.
- 9 For the topping, beat the cream cheese and room-temperature butter until smooth, then add the powdered sugar a little at a time, beating until well combined and slightly thick.
- 10 Spread or pipe the cream cheese frosting onto the fully cooled cupcakes. Garnish with a little extra grated lemon zest on top, then serve.
💡 Tips
• Make sure the cupcakes are completely cool before frosting them—if they're still warm, the cream cheese frosting will melt and look messy.
• Use organic lemons or wash them thoroughly before zesting so the zest isn't bitter and is free of wax.
• Don't overmix the batter once the flour is added, so the cupcakes stay soft and don't turn dense.
• Store frosted cupcakes in the fridge and take them out 15 minutes before serving for the best flavor.
📊 Nutrition Facts / serving
220
Calories (kcal)
3 g
Protein
11 g
Fat
28 g
Carbs
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