Lemon Cupcakes Recipe

These cupcakes are zesty and bright with the use of real lemons to bring out the zippy flavor of cheeriness. By also using buttermilk, we will really bring out a tangy and pleasant flavor of this happy little fruit. This is an easy recipe that packs a big punch of flavor!

Prepare: 10

Bake: 20

Total Time: 30

Servings: 12

Ingredients

Cupcakes

1 ¼ cup (187.5g) flour
½ cup (120mL) buttermilk
⅔ cup (133g) sugar
½ cup (113g) softened butter or margarine
2 large (100g) eggs
1 tbs (15mL) lemon juice
1 tsp (1g) lemon zest
½ tsp (3g) baking soda
½ tsp (2g) baking powder
¼ tsp (1.25g) salt

Frosting

2 cups (250g) powdered sugar
½ cup (113g) softened butter
1-2 tbs (15-30mL) lemon juice

Instructions

For the Cupcakes

Preheat oven to 325F (160C.)
Rinse and pat dry a lemon under cool running water. Zest and juice into separate containers. Set aside.
In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream butter, sugar, lemon zest and juice. Beat in eggs, one at a time until batter is light and fluffy. Add in 1/4 of the flour mixture and combine. Next, mix in 1/3 the buttermilk. Alternate 1/4 of the flour mixture and 1/3 of the buttermilk until all ingredients have been combined. Do not over mix.
Divide equally into a muffin tin greased and floured or lined with cupcake liners.
Bake 16 - 22 minutes or until toothpick inserted in center comes out clean. Center should read between 200F (93C) and 210F (99C.)
Let sit in pan for 5 minutes; remove to a wire rack to cool completely before frosting.

For the Frosting

In a large bowl, beat butter until creamy. Slowly add powdered sugar, 1 spoonful at a time so the sugar has time to dissolve. Beat in lemon juice 1 tsp (5mL) at a time until desired taste and consistency. Spread or pipe frosting onto cooled cupcakes.

Notes

If desired, a small amount of the lemon zest can be reserved for the frosting or for decoration.

You can substitute bottled lemon juice in place of fresh lemons if you cannot find lemons in season.

Margarine can be used in place of butter in equal amounts. Vegetable spread is not recommended.

Nutrition