Lemon cupcakes
Lemon cupcakes are a delightful blend of tangy lemon zest and sweet cake, topped with a zesty lemon glaze. Perfect for any occasion, these cupcakes are easy to make and sure to brighten your day.
Cook time 17 min
Prep time 10 min
Ingredients:
1/2 cup butter1/2 cup sugar
2 tbsp lemon zest
2 eggs
1/3 cup milk (1% fat)
1 cup all-purpose white wheat flour
1 tsp baking powder
1 tsp salt
1 cup powdered sugar
2 tbsp lemon juice
Lemon cupcakes are a delightful treat that combines the tangy zest of lemon with the gentle sweetness of cake. Perfect for parties, gatherings, or just as a delicious dessert, these cupcakes are sure to brighten your day.
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tin.
- In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy. This should take about 2-3 minutes.
- Add the lemon zest into the butter-sugar mixture and mix until it is well incorporated.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture into the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed just until combined. Be careful not to overmix the batter.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, whisk together the powdered sugar and lemon juice in a small bowl until you have a smooth, pourable glaze. If the glaze is too thick, you can add a bit more lemon juice; if it’s too thin, add a little more powdered sugar.
- Once the cupcakes are completely cool, drizzle the lemon glaze over the top of each one. You can use a spoon or a small piping bag to control the glaze. Let the glaze set for a few minutes before serving.
- Your lemon cupcakes are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to 3 days.
These lemon cupcakes are not only easy to prepare but also bursting with flavor. With their moist texture and zesty frosting, they are sure to become a favorite. Enjoy them with a cup of tea or as a delightful dessert after dinner.
Lemon cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
You will need a standard 12-cup muffin tin to bake these lemon cupcakes.
Store any leftover lemon cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
Yes, you can use a dairy-free milk alternative instead of 1% milk, and for a healthier option, you might replace some of the butter with applesauce. However, these substitutions may alter the texture.
To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with just a few crumbs attached.
Cooking Tips:
- Use fresh lemons: For the best flavor, use fresh lemons for the zest and juice. The freshness really makes a difference in the final product.
- Room temperature ingredients: Ensure that the butter, eggs, and milk are at room temperature before mixing. This helps the batter to combine more smoothly and leads to fluffier cupcakes.
- Do not overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
- Frosting variation: For a creamier frosting, you can blend the powdered sugar and lemon juice with a little softened butter. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Baking time: Keep an eye on the cupcakes as they bake. Ovens can vary, so check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they're ready.
Nutrition Facts
6 ServingsCalories 410kcal
Protein 5g
Carbohydrates 60g
Fiber 0.63g
Sugar 44g
Fat 18g
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