Lemon Cupcakes

lemon-cupcakes
Photo by Charles Masters
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Makes 12 cupcakes
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 318 calories
    • Fat 16 g
    • Sat Fat 10 g
    • Cholesterol 76 mg
    • Sodium 167 mg
    • Protein 3 g
    • Carbohydrate 40 g
    • Sugar 28 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 37 mg

Ingredients

  1. Check For the cupcakes:
  2. Check 1 1/2cups all-purpose flour, spooned and leveled
  3. Check 1tablespoon finely grated lemon zest
  4. Check 1 1/2teaspoons baking powder
  5. Check 1/4teaspoon kosher salt
  6. Check 1/2cup (1 stick) unsalted butter, at room temperature
  7. Check 3/4cup granulated sugar
  8. Check 2 large eggs
  9. Check 1teaspoon pure vanilla extract
  10. Check 1/2cup whole milk
  11. Check For the frosting:
  12. Check 1/2cup (1 stick) unsalted butter, at room temperature
  13. Check 1 1/2cups confectioners’ sugar
  14. Check 2teaspoons finely grated lemon zest plus 2 teaspoons fresh lemon juice
  15. Check 1/4teaspoon kosher salt

Directions

  1. Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, lemon zest, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the  vanilla, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to rack(s) to cool completely.
  5. Make the frosting: Using an electric mixer, beat the butter and sugar on medium-high until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, juice, and salt. Frost the cupcakes.