Name: Zesty Lemon Cupcakes with Smooth Buttercream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 1/4 cups (150g) all-purpose flour; 1/4 cup (30g) cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup (150g) granulated sugar; 1/2 cup (113g) unsalted butter, softened; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 cup (120ml) whole milk, room temperature; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest (from 2-3 lemons); FOR THE LEMON BUTTERCREAM:; 1 cup (226g) unsalted butter, softened; 3-4 cups (360-480g) powdered sugar, sifted; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; Pinch of salt; 1-3 tablespoons heavy cream or milk, as needed

👩‍🍳 Instructions

1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt, and granulated sugar. Set aside.
3
In a large bowl, cream the softened butter and lemon zest with an electric mixer on medium speed until light and fluffy (2-3 minutes).
4
Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Scrape down the sides of the bowl.
5
In a small bowl, whisk together whole milk and 2 tablespoons fresh lemon juice.
6
With the mixer on low speed, gradually add one-third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the milk mixture, mixing until just incorporated. Repeat, finishing with the last third of the dry ingredients. Do not overmix.
7
Divide batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
8
Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are lightly golden.
9
Let cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10
FOR THE LEMON BUTTERCREAM: In a large bowl, beat the softened butter with an electric mixer on medium-high speed for 3-4 minutes until very light and fluffy.
11
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low until combined, then increasing to medium-high. Once all sugar is added, beat for another minute.
12
Add 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, vanilla extract, and a pinch of salt. Beat on high speed for 2-3 minutes until light, creamy, and smooth.
13
If needed, add heavy cream or milk one teaspoon at a time until desired consistency is reached. Beat until well combined.
14
Once cupcakes are completely cool, frost with the lemon buttercream. Garnish with extra lemon zest or a thin lemon slice if desired.

💡 Notes

Ensure all cold ingredients (butter, eggs, milk) are at room temperature for the best texture. For ultra-smooth buttercream, always sift your powdered sugar. Cupcakes can be stored unfrosted in an airtight container for 2 days at room temp, or frozen for up to 3 months. Frosted cupcakes keep best at room temperature for 2-3 days, or refrigerated for up to 5 days.

Zesty Lemon Cupcakes with Smooth Buttercream