Why You’ll Love This Recipe
These cupcakes are light and refreshing, with the perfect combination of tart lemon and smooth cream cheese frosting. They’re ideal for any occasion, whether it’s a party, holiday, or just a treat for yourself. Easy to make and irresistible, these cupcakes are a must-try for any lemon lover!
Ingredients
For the cupcakes:
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1 ½ cups cake flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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½ cup whole milk
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¼ teaspoon vanilla extract
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1 tablespoon lemon zest
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¼ cup lemon juice
For the cream cheese frosting:
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½ cup unsalted butter, softened
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8 ounces cream cheese, softened
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4 cups sifted powdered sugar
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1 teaspoon vanilla extract
Directions
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Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a large bowl, whisk together cake flour, baking powder, and salt. Set aside.
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In a stand mixer, beat butter and sugar until creamy, about 2 minutes. Add eggs, one at a time, mixing well after each.
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Gradually mix in half of the dry ingredients, then half of the milk, vanilla, lemon zest, and lemon juice. Add the remaining dry ingredients and milk, mixing until smooth.
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Spoon the batter into the cupcake liners, filling about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat butter and cream cheese together, then slowly add powdered sugar and vanilla until smooth. Frost the cooled cupcakes and serve.
Servings and Timing
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Servings: 12 cupcakes
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Prep Time: 15 minutes
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Cook Time: 18-22 minutes
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Total Time: 35-40 minutes
Variations
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For a stronger lemon flavor in the frosting, add extra lemon zest and juice.
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If you don’t have cake flour, use a homemade substitute by replacing 3 tablespoons of all-purpose flour with cornstarch.
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Add candied lemon slices or lemon sprinkles for a decorative touch.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, but bring them to room temperature before serving for the best flavor.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but for a lighter texture, replace 3 tablespoons of flour with cornstarch.
Can I make these cupcakes ahead of time?
Yes, bake and frost them a day ahead. Just store them in an airtight container.
Can I freeze these cupcakes?
Yes, freeze them without frosting for up to 3 months. Thaw and frost before serving.
Conclusion
These Lemon Cupcakes with Cream Cheese Frosting are an easy, refreshing treat that’s perfect for any occasion. With their soft texture and tangy flavor, they’re sure to impress your guests and leave them craving more. Enjoy!
Lemon Cupcakes with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 35–40 minutes
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes, Spring & Summer Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Cupcakes with Cream Cheese Frosting are light, tender, and bursting with fresh lemon flavor. Made from scratch with cake flour, lemon zest, and freshly squeezed lemon juice, they’re perfect for spring or summer celebrations. Topped with rich, tangy cream cheese frosting, these cupcakes strike the ideal balance of sweet and tart, making them irresistible for any occasion.
Ingredients
For the Cupcakes:
1 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup whole milk
¼ teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup lemon juice
For the Cream Cheese Frosting:
½ cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups sifted powdered sugar
1 teaspoon vanilla extract
Instructions
-
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. -
Prepare Dry Ingredients:
In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside. -
Mix Wet Ingredients:
In a stand mixer, beat the butter and sugar together until creamy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. -
Combine Wet and Dry Ingredients:
Gradually mix in half of the dry ingredients, then half of the milk, vanilla, lemon zest, and lemon juice. Add the remaining dry ingredients and milk, mixing until smooth. -
Fill Cupcake Liners:
Spoon the batter into the cupcake liners, filling them about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. -
Prepare Frosting:
In a stand mixer, beat the butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract until the frosting is fluffy and smooth. -
Frost the Cupcakes:
Frost the cooled cupcakes with the cream cheese frosting. Serve and enjoy!
Notes
Variations:
Stronger Lemon Flavor: Add more lemon zest and juice to the frosting for a more intense lemon flavor.
No Cake Flour? Make a substitute by replacing 3 tablespoons of all-purpose flour with cornstarch.
Decorative Touch: Top the cupcakes with candied lemon slices or lemon sprinkles for an extra special touch.
Storage/Reheating:
Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days.
Refrigeration: You can refrigerate for longer storage, but be sure to bring them to room temperature before serving for the best flavor.
Freezing: Freeze the cupcakes without frosting for up to 3 months. Thaw and frost before serving.
