Welcome to the ultimate lemon cupcakes recipe! These cupcakes are light as air, bursting with zesty lemon flavor, and topped with a creamy lemon icing that melts in your mouth. Perfect for any occasion, these lemon cupcakes are sure to impress your family and friends.
Table of Contents
The Best Lemon Cupcakes Recipe
NOTES ON INGREDIENTS
To achieve the best results, use fresh and high-quality ingredients:
- Self-Rising Flour: Provides the perfect rise and texture.
- Unsalted Butter: Gives a rich flavor without extra salt.
- White Sugar: Sweetens the cupcakes just right.
- Lemon Zest and Juice: Adds the signature lemony tang.
- Vanilla Extract: Enhances the overall flavor.
- Heavy Cream and Confectioners’ Sugar: For the decadent lemon cream icing.
How to Make Lemon Cupcakes
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line 30 cupcake pan cups with paper liners.
- Mix Dry Ingredients: Sift 3 cups of self-rising flour and ½ teaspoon of salt together in a bowl.
- Cream Butter and Sugar: In another bowl, beat 1 cup of unsalted butter and 2 cups of white sugar with an electric mixer until light and fluffy.
- Add Eggs and Flavorings: Beat in 4 large eggs, one at a time. Mix in 2 tablespoons of lemon zest and 1 teaspoon of vanilla extract.
- Combine Wet and Dry: Gradually add the flour mixture to the butter mixture in thirds, alternating with ½ cup of whole milk and 1 ¼ tablespoons of fresh lemon juice after each of the first two additions of flour.
- Fill and Bake: Fill the cupcake liners ¾ full with batter and bake for about 17 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the cupcakes cool in the pans for about 10 minutes before transferring them to a rack to cool completely.
How to Make Lemon Cream Icing
- Beat the Cream: In a chilled bowl, beat 2 cups of chilled heavy cream with an electric mixer on low until it begins to thicken.
- Add Sugar and Lemon: Gradually add ¾ cup of confectioners’ sugar and 1 ½ tablespoons of fresh lemon juice, beating on high until the icing forms soft peaks, about 5 minutes.
- Ice the Cupcakes: Spread the lemon cream icing on the cooled cupcakes.
How to Serve Lemon Cupcakes
Serve these delightful lemon cupcakes at room temperature. They are perfect for afternoon tea, birthday parties, or any gathering where a sweet treat is appreciated.
How to Store Lemon Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to enjoy their full flavor and texture.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 229.58 kcal | 11% |
| Total Fat | 12.66 g | 18% |
| Carbs | 26.79 g | 10% |
| Sugars | 17.35 g | 19% |
| Protein | 2.87 g | 6% |
| Sodium | 205.55 mg | 10% |
| Fiber | 0.39 g | 1% |
| Saturated Fat | 7.72 g | 39% |
| Trans Fat | 0.2 g | – |
| Monounsaturated Fat | 3.46 g | – |
| Polyunsaturated Fat | 0.66 g | – |
| Cholesterol | 59.38 mg | 20% |
| Calcium | 69.04 mg | 9% |
| Magnesium | 5.61 mg | 1% |
| Potassium | 56.99 mg | 2% |
| Iron | 0.73 mg | 5% |
| Zinc | 0.25 mg | 2% |
| Phosphorus | 106.87 mg | 15% |
| Vitamin A | 138.14 mcg | 17% |
| Vitamin C | 1.39 mg | 2% |
| Thiamin B1 | 0.1 mg | 9% |
| Riboflavin B2 | 0.13 mg | 9% |
| Niacin B3 | 0.76 mg | 5% |
| Vitamin B6 | 0.03 mg | 2% |
| Folic Acid B9 | 42.75 mcg | 21% |
| Vitamin B12 | 0.14 mcg | 6% |
| Vitamin D | 0.48 mcg | 10% |
| Vitamin E | 0.4 mg | 3% |
| Vitamin K | 1.1 mcg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQS ABOUT Lemon Cupcakes
Can I use regular flour instead of self-rising flour?
Yes, you can. Simply add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for every cup of all-purpose flour used.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the icing. Wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw them at room temperature before icing
Can I use a different type of icing?
Absolutely! While the lemon cream icing complements the lemon flavor perfectly, you can use buttercream, cream cheese frosting, or any other icing of your choice.
The Best Lemon Cupcakes Recipe
Ingredients
Cupcakes:
- 3 cups self-rising flour
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 2 cups white sugar
- 4 large eggs at room temperature
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole milk divided
- 2 ½ tablespoons fresh lemon juice divided
Lemon Cream Icing:
- 2 cups chilled heavy cream
- ¾ cup confectioners’ sugar
- 1 ½ tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.
- Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.
- Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes.
- Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.
- Spread icing on cooled cupcakes. Refrigerate leftovers.
Enjoy these light and fluffy lemon cupcakes with their tangy lemon cream icing! They are sure to become a favorite in your dessert repertoire.