These moist Lemon Cupcakes with Lemon Cream Cheese Frosting are completely delicate and fluffy with great taste!
Lemon desserts are all the time a preferred selection within the spring and summer season months, and this recipe is our new go-to for lemon cupcakes! You’ll love them.
Desk of Contents
Why we Love these Cupcakes
- They’re extremely moist and delicate with tender crumb
- Topped with Creamy Lemon Cream Cheese Frosting
- Excellent for spring and summer season birthdays, showers, potlucks, or simply as a result of
- Assured to please the lemon lovers in your life
The way to Make Lemon Cupcakes
This recipe is predicated partially on our Lemon Buttermilk Cake Recipe which we love!
You could find the total, printable recipe card additional down on this publish. Here’s a fast rundown of our steps!
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Put aside
- In one other bowl, add the buttermilk, vegetable oil and lemon extract and lemon juice. Put aside.
- Within the bowl of your electrical mixer, add the butter and blend at medium velocity till clean. If utilizing a stand mixer, use the paddle attachment. Progressively add the sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in coloration and fluffy.
- Add the room temperature eggs one by one mixing after every till the yellow of the yolk is mixed.
- With the mixer on low velocity, alternately add the cake flour combination and buttermilk combination, starting and ending with the dry substances (3 additions of dry substances and a pair of of liquid).
- Combine simply till included. Watch out to not over-mix.
- Scoop about ¼ cup bake batter into every cupcake liner (within the cupcake pans)
- Bake at 350 levels for 16 minutes or till a toothpick inserted within the middle comes out clear or with simply few crumbs connected. Take away instantly from the pans to forestall over-baking.
For the Lemon Cream Cheese Frosting
There are lots of frostings that may style wonderful with lemon cupcakes (from strawberry frosting to coconut frosting, lemon buttercream, and extra).
As we speak, we have chosen our Lemon Cream Cheese Frosting- it’s one among our favorites! This clean and creamy frosting is so easy to make and tastes wonderful.
It’s a easy mixture of softened cream cheese, confectioners’ sugar, lemon extract, and lemon juice.
Adorning the Cupcakes
Beautify the cooled cupcakes nevertheless you want! We used a big French piping tip 869.
When frosting cupcakes on this approach, merely hover over the floor of the cupcake holding the piping bag vertically. As you pipe, the frosting will fan out to cowl the highest.
So fairly and easy!
We topped the cupcakes with small slices of recent lemon.
Incessantly Requested Questions
Sure! These cupcakes could be frozen for as much as three months. We want to freeze the cupcakes earlier than frosting. Bake the cupcakes, enable them to chill, then line them up on a cake board.
Cowl the tops of the cupcakes with a sheet or two of plastic wrap, adopted by a tightly wrapped layer of aluminum foil. Into the freezer they go!
Thaw (nonetheless wrapped) in a single day within the fridge, then unwrap and produce to room temperature the following day. Frost as standard.
Sure, these lemon cupcakes needs to be refrigerated due to the Lemon Cream Cheese Frosting.
For greatest taste and texture, take away the cupcakes 1-2 hours earlier than serving. It will enable the cupcakes time to heat and soften.
This recipe makes 32 cupcakes
Extra Lemon Cake Recipes
We have made many Lemon Cake recipes over time! Listed below are just some of our favorites:
Benefit from the Recipe!
Thanks a lot for stopping by! We hope that you just benefit from the lemon cupcakes. In case you give them a attempt, we’d love so that you can go away a remark and picture beneath!
For the Lemon Cream Cheese Frosting
For the Lemon Cupcakes
-
Preheat the oven to 350 levels, add paper cupcake liners to cupcake pan(s)
-
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Put aside
-
In one other bowl, add the buttermilk, oil and lemon extract and lemon juice. Put aside..
-
Within the bowl of your mixer, add the butter and blend at medium velocity till clean. Progressively add the sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in coloration and fluffy.
-
Add the eggs one by one, mixing after every till the yellow of the yolk has blended.
-
With the mixer on low velocity, alternately add the flour combination and buttermilk combination, starting and ending with the dry substances (3 additions of dry substances and a pair of of liquid).
-
Combine simply till included. Watch out to not over-mix.
-
Scoop about ¼ cup bake batter into every cupcake liner (within the cupcake pans)
-
Bake at 350 levels for 15-18 minutes or till a toothpick inserted within the middle comes out clear or with simply few crumbs connected. Take away instantly from the pans to forestall over-baking. Baking occasions can differ relying on pan & oven- test at quarter-hour to be on the protected aspect.
-
Makes 32 cupcakes
For the Lemon Cream Cheese Frosting
-
Add the softened butter to the bowl of your mixer, combine till clean.
-
Reduce the softened cream cheese into items and add to the butter, mixing till blended.
-
Add the lemon juice and lemon zest. 1 teaspoon lemon extract, for a stronger lemon taste.
-
Progressively add powdered sugar and beat till effectively blended.
-
This frosting will pipe greatest if used whereas nonetheless chilled. You can also make it prematurely, refrigerate and when prepared to make use of let it soften barely and remix. Don’t microwave to melt. If the frosting turns into too delicate whereas utilizing simply refrigerate the piping bag or bowl for a short time to agency it up.
Substitution for Cake Flour: Utilizing all function flour (plain in UK) to make Cake Flour: For every cup of flour in a recipe, take away 2 Tablespoons of flour and substitute with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all function flour, take away 6 Tablespoons and substitute with 6 Tablespoons cornstarch, whisk to mix
Recipe makes roughly 7 ½ cups batter.
