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lemon cupcakes

Delicious homemade lemon cupcakes topped with creamy frosting, perfect for any celebration.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups cake flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup whole milk
  • 0.25 cup lemon juice
  • 0.25 tsp vanilla extract
  • 1 TBS lemon zest
  • 0.5 cups unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 4 cups powdered sugar (sifted)
  • 1 tsp vanilla extract

Method
 

Preparation Steps
  1. Preheat the oven to 350°F and line the cupcake pan with liners.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate bowl, combine milk, vanilla, lemon zest, and lemon juice. Mix well and set aside.
  4. Beat softened butter and sugar for 2 minutes until creamy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Add 1/3 of the flour mixture, then 1/2 of the milk mixture, and repeat until just combined. Scrape sides as needed.
  7. Fill cupcake liners about 2/3 full with batter.
  8. Bake for 20 minutes, then cool completely before frosting.
  9. For frosting, beat softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beating well.
  10. Frost cupcakes using a piping tip as desired.

Notes

Store cupcakes in an airtight container for up to 2 days. For longer storage, refrigerate.