Dive into the refreshing world of lemon cupcakes! These delightful treats are bursting with citrus flavor, making them a perfect dessert for any occasion. With a light and fluffy texture topped with a smooth lemon frosting, these cupcakes are sure to impress your family and friends. Follow this recipe to create the perfect balance of sweet and tart that everyone will love.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Servings and Cooking Time
This recipe yields 12 cupcakes. Preparation time is approximately 15 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each lemon cupcake (1 serving) contains approximately 210 calories, 8g fat, 32g carbohydrates, and 3g protein.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and fresh lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
- Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
- Once cooled, frost with your favorite lemon buttercream frosting.
Alternative Ingredients
If you want to make these cupcakes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free blend. You can also use coconut oil instead of butter for a dairy-free option.
Serving and Pairings
These lemon cupcakes are delightful on their own but pair wonderfully with a cup of tea or lemonade. For added flair, garnish with fresh mint leaves or a slice of lemon.
Storage and Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. They can also be frozen for up to two months; just make sure to wrap them well to prevent freezer burn.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes; mix just until combined.
- Make sure to measure your ingredients accurately for the best results.
- Don’t skip the zest; it enhances the lemon flavor significantly.
- Be careful not to overbake; check for doneness a minute or two early.
- If the cupcakes sink, it may be due to underbaking or too much liquid.
Helpful Tips
- Use room temperature ingredients for a better batter consistency.
- Let the cupcakes cool completely before frosting to avoid melting.
- For extra lemon flavor, add a touch of lemon extract to the frosting.
- Experiment with different toppings like candied lemon for decoration.
FAQs
Can I use bottled lemon juice?
Yes, bottled lemon juice can be used, but fresh lemon juice and zest provide a brighter flavor that enhances the cupcakes.
How can I make these cupcakes more moist?
Adding a bit more milk or yogurt can help make the cupcakes moister without altering the flavor significantly.
What frosting goes best with lemon cupcakes?
A lemon buttercream frosting complements the cupcakes perfectly, providing a creamy texture and additional lemon flavor.
Can I make mini lemon cupcakes?
Absolutely! Just reduce the baking time to about 10-12 minutes for mini cupcakes.
How do I know when the cupcakes are done baking?
Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Conclusion
These lemon cupcakes are a delightful treat that brings a burst of sunshine to your dessert table. Perfect for celebrations or just a sweet indulgence, they are easy to make and sure to satisfy any citrus lover’s cravings. Enjoy your baking adventure!
Lemon Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and fresh lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
- Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
- Once cooled, frost with your favorite lemon buttercream frosting.
