Lemon Cupcakes

Like a perfectly moist lemon cake—in adorable cupcake form—this recipe more than satisfies a sweet tooth. (Even total chocolate devotees will be asking for another.) The dessert comes together in exactly an hour, and that’s by design. We devised a from-scratch batter and icing that are both simple enough to whip up on a weeknight. You’ll use an electric mixer to make the dough, then pour it into 12 lined muffin cups. The mini cakes bake in 20 minutes, and after they cool completely, you’ll ice them with a creamy and tart concoction of butter, confectioners’ sugar and lemon zest and juice.

lemon-cupcakes
Photo by Charles Masters
Lemon Cupcakes 3.2 494 5 1
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  • Makes 12 cupcakes
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  • Nutritional Information
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    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
Like a perfectly moist lemon cake—in adorable cupcake form—this recipe more than satisfies a sweet tooth. (Even total chocolate devotees will be asking for another.) The dessert comes together in exactly an hour, and that’s by design. We devised a from-scratch batter and icing that are both simple enough to whip up on a weeknight. You’ll use an electric mixer to make the dough, then pour it into 12 lined muffin cups. The mini cakes bake in 20 minutes, and after they cool completely, you’ll ice them with a creamy and tart concoction of butter, confectioners’ sugar and lemon zest and juice.

Ingredients

  1. Check For the cupcakes:
  2. Check cups all-purpose flour, spooned and leveled
  3. Check 1 tablespoon finely grated lemon zest
  4. Check teaspoons baking powder
  5. Check ¼ teaspoon kosher salt
  6. Check ½ cup (1 stick) unsalted butter, at room temperature
  7. Check ¾ cup granulated sugar
  8. Check 2 large eggs
  9. Check 1 teaspoon pure vanilla extract
  10. Check ½ cup whole milk
  11. Check For the frosting:
  12. Check ½ cup (1 stick) unsalted butter, at room temperature
  13. Check cups confectioners’ sugar
  14. Check 2 teaspoons finely grated lemon zest plus 2 teaspoons fresh lemon juice
  15. Check ¼ teaspoon 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.