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Lemon cupcakes

Lemon Cupcakes

Lemon cupcakes with tangy cream cheese frosting offer a bright, citrusy treat, perfect for any occasion.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 32
Author: Jessica Harmon

Ingredients

  • 3 eggs room temperature
  • 1 ½ sticks 170g unsalted butter, softened and easily indented when pressed
  • 2 cups 400g sugar
  • 3 cups 342g cake flour, spooned and leveled – refer to substitution options in Notes below if cake flour is unavailable
  • ½ teaspoon 3g salt
  • 2 teaspoons 8g baking powder
  • ½ teaspoon 3g baking soda
  • 1 ¼ cups 296g buttermilk, or see Notes for an easy buttermilk substitute
  • ¼ cup 57g freshly squeezed lemon juice
  • 1 Tablespoon 10g lemon extract
  • ⅓ cup 68g vegetable oil, canola oil recommended
  • Zest of two lemons

For the Lemon Cream Cheese Frosting

  • 2 sticks 226g unsalted butter, softened but slightly cool
  • 16 oz 453g full-fat cream cheese, softened – two 8 oz packages
  • 2 teaspoons 8g lemon juice
  • 1 teaspoon 4g lemon extract
  • Zest from 1 lemon optional – approximately 1 ½ teaspoons (3g)
  • 6 to 6 ½ cups 690g - 747g powdered sugar, starting with 6 cups and adjusting to desired sweetness

Instructions

For the Lemon Cupcakes

  • Preheat your oven to 350°F (175°C). Line the cupcake pans with paper liners to prepare for baking.
  • In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest. This blending of dry ingredients is essential to evenly disperse the leavening agents and zest. Set the mixture aside.
  • In a separate bowl, combine the buttermilk, oil, lemon juice, and lemon extract, stirring lightly to blend. Set aside this mixture for later use.
  • Using a stand or hand mixer, beat the softened butter on medium speed until it reaches a smooth and creamy consistency. Gradually add the sugar, continuing to mix for 3 to 5 minutes. The mixture should appear light and fluffy, signaling that the butter and sugar are well aerated.
  • Add the eggs one at a time, mixing thoroughly after each addition until each yolk has fully incorporated into the batter.
  • With the mixer on low, add the flour mixture and buttermilk mixture in alternating steps. Begin and end with the dry ingredients, adding the dry mixture in three portions and the liquid mixture in two. Be careful not to over-mix to ensure tender cupcakes.
  • Spoon approximately ¼ cup of batter into each lined cupcake cavity.
  • Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean, with only a few moist crumbs attached. Begin checking for doneness around the 15-minute mark to prevent over-baking. Once baked, remove cupcakes from the pan immediately and place on a wire rack to cool.
  • Makes about 32 cupcakes.

For the Lemon Cream Cheese Frosting

  • In a large mixing bowl, cream the softened butter until smooth.
  • Cut the softened cream cheese into small pieces and add to the butter. Blend on medium speed until the mixture is completely combined and creamy.
  • Add lemon juice, lemon zest, and lemon extract for an extra punch of citrus flavor.
  • Gradually incorporate the powdered sugar, beating until the frosting reaches your desired sweetness and consistency. For the best texture when piping, use the frosting while it’s still cool from the refrigerator. If needed, you can chill it briefly to firm it up during use. Avoid microwaving to soften, as it may alter the frosting’s consistency.
  • This frosting can be prepared in advance; store it in the refrigerator and let it soften slightly at room temperature before piping or spreading.