Lemon Cupcakes Lemon Cream Cheese Frosting
Moist and bright lemon cupcakes with a delicious homemade lemon buttercream frosting are the perfect summer dessert! !
Nothing says summer like fresh homemade lemonade and watermelon. For summer desserts that are both sweet and savory, lemon cupcakes are a must!
bright lemon flavor
I’ve always loved lemons and who doesn’t love a good cupcake, right? ! The cupcakes are easy to put together and have the perfect lemon flavor without being too tart. We really like how the lemon buttercream frosting turned out. Doesn’t it look delicious?
The batter alone was delicious and we found ourselves licking the bowl a lot. They baked to perfection and we’re so glad we tried it – so good!
Sometimes a sweet, fluffy cupcake is the best treat you can have! ! In summer, a delicious lemon cake is even better. While the batter for this recipe is great, we still think the creamy, fluffy lemon frosting is the best. Add a little lemon zest and it’s perfect! ! !
How to Make Lemon Cupcakes
Prepare. Preheat oven to 375°F (190°C). Line 30 cupcake pans with cup liners.
wet ingredients. Sift the flour and salt into a bowl together. In a separate bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat one egg at a time. Combine vanilla extract and 2 TB lemon zest.
dry ingredients. In 2 portions, lightly beat the flour mixture into the butter mixture, alternating between half the milk and half the lemon juice after each addition of flour. Beat until just combined; do not overmix.
bake. Fill 30 cupcake liners ¾ with batter and bake at 375 degrees for 15-17 minutes. Cool the cupcakes in the pan for about 10 minutes, then remove and finish cooling on a wire rack.
Shaved ice: In a freezer bowl, beat cream with an electric mixer on low until it begins to thicken. Add the powdered sugar and lemon juice, a little at a time, until combined. Increase mixer speed to highest and beat for an additional 5 minutes, until icing forms soft peaks. Spread over cooled cupcakes. Refrigerate leftovers.
Recipe Tips + Variations
if you only have all-purpose flour – Do not worry! The difference between cake flour and all-purpose flour is the protein content. All-purpose flour has a higher protein content than cake flour. Since cake flour is lower in protein, it produces a softer and fluffier cake. That’s why it’s preferred in this recipe. If you only have all-purpose flour, we recommend:
- To make your own homemade cake flour for this recipe, measure out 3 cups all-purpose flour, then remove 6 tablespoons.
- Next, you’ll need to add 6 tablespoons of cornstarch to the flour.
- Sift them together twice, then measure out your 3 cups of flour. (Sifting will add some air, sometimes giving you more than 3 cups).
These cupcakes can use a number of different flavors of frosting:
Easy Marshmallow Frosting
Berry Buttercream Frosting
Cream Cheese Frosting
shop Lemon cupcakes that you make at room temperature in an airtight container. These cupcakes will keep for about a week at room temperature, or in the refrigerator.
freeze After these lemon cakes are baked. Make sure they cool completely before freezing. You can freeze them whether they are frosted or not, but freezing the frosting alone will give you the best results. The best way to freeze them is to wrap them individually in plastic wrap to keep them fresh. Then store them all in an airtight container in the refrigerator for up to 6 months.
For more delicious cupcakes, check out:
Prep time 20 minutes
Cook Time 16 minutes
Total time 36 minutes
Serving Size 16
Calories 361 kcal
by Lil’ Luna
- 1 3/4 cups flour
- 2/3 cup sugar
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup oil
- 1/2 cup sour cream
- 2 eggs
- 1/4 cup lemonade
- 2 lemon zest
Lemon Buttercream Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 1/8 teaspoon salt
- 2 1/2 cups powdered sugar, sifted
- 2 tablespoons lemon juice
Preheat oven to 350 degrees. Line the cupcake pans with paper liners.
In a large bowl combine flour, sugar, baking soda, baking powder and salt.
In another bowl, whisk together butter, oil, sour cream, eggs, lemonade, and lemon zest. Add dry ingredients and beat until creamy.
Use a large cookie scoop to fill cupcake liners about 2/3 full.
Bake for 16-18 minutes.
Whisk cream cheese, butter, lemon zest, and salt in a medium bowl to make frosting. Add the powdered sugar and lemon juice and beat until smooth.
Once the cupcakes are cool, pipe the frosting and sprinkle some frosting if desired.
Adapted from Allrecipes.com