Lemon Cupcakes Recipe – A Cheerful little Dessert!

Lemon cupcakes is an old fashioned yet timeless recipe. . Sometimes, when a recipe is perfected, old-fashioned or not, you carry it with you for generations. The bright and cheerful flavor of lemons shines through and is complimented by the tang of buttermilk and rich buttery cake. If you don’t have access to buttermilk, you can make your own using this substitute.

However, for the best results and the truest of flavors, we highly recommend you go out and buy that wonderful buttermilk. Buttermilk not only gives a lovely, tangy taste to the cupcake, but it also creates airiness and a nice crumb structure. The substitute will do a good job, but the flavor complexities are gone. There are lots of things you can make with leftover buttermilk. From pancakes to a quick and easy chocolate cake. You could also drink it. It’s actually very delicious. And many people with lactose intolerance can enjoy a nice cold glass of buttermilk.

If you love lemon, try out this easy madeira style loaf cake. It is just and bright and cheerful as these cupcakes but with even less effort and time preparing.

Step-By-Step Instructions

Below, we will teach you how to make this cheery lemon cupcakes recipe with a few simple steps. As with all good lemon recipes, it starts with ripe lemons.

Step 1: Zest and Juice a Lemon

Wash a lemon with running cool water and dry completely. Zest the peel until it is pale yellow. If you see white, stop. That is the pith and can taste quite bitter. Next, cut the lemon in half and squeeze our the juice. Remove the seeds by running the juice through a fine strainer or pick them out.

Step 2: Mix the Dry Ingredients

In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, cream together softened butter and sugar.

Step 4: Add the Flavoring and Eggs

Add in some of the lemon zest and juice. Beat until smooth.

Add in the eggs, one at a time, beating throughly until the mixture is smooth and no longer curdled looking.

This is what the mixture will look like when it’s curdled. This is normal. Keep beating until smooth.

We add the second egg. Beat until smooth and fluffy.

Step 5: Alternate Remaining Ingredients

Pour in 1/4 of the flour mixture. You will be alternating the flour mixture and buttermilk in stages until well combined. This helps make the cupcake light and airy.

Beat in the flour until just combined.

Scrape down the sides so that all the flour is incorporated.

Beat in 1/3 of the buttermilk until well combined on a low speed.

Scrape down the sides.

Add in another 1/4 of the flour mixture.

Beat on low in until combined.

You will continue to alternate buttermilk and flour mixture.

Mixing on low between additions.

Add the remaining flour and mix on low until well blended.

The batter will be soft and fluffy in the end.

Step 6: Prepare the Cupcakes

In a cupcake tin, butter each tin or line with paper liners. We recommend liners for easier cleanup, decorating and sharing.

Divide the batter equally.

Step 7: Bake the Cupcakes

Bake the cupcakes until they are a light golden brown and the top springs back when lightly pressed.

Let the cupcakes cool for several minutes in the tin before removing to a wire rack to finish cooling.

Step 8: Prepare the Frosting

In a large bowl, beat softened butter until smooth.

Add in the lemon juice.

Beat in powdered sugar a spoonful at time until you have added all the sugar.

The frosting will look like this. Wait, we need to turn on more lights! You can also add a few drops of yellow food coloring and mix them in.

Your cupcakes are now ready to frost. We recommend using a 1M piping tip for pretty swirls.

Substitutions

Here are some common substitutions for the cupcake recipe.

• Bottle lemon juice or lemon extract can be used in place of fresh lemons. It will change the taste slightly, but they will still be wonderful.
• If using lemon extract, use 1 tsp (5mL.) For bottled use, use equal amounts.
• Margarine can be a substitute in place of the butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Instead of pecans, use walnuts or dried fruit in equal amounts.

Storage

These lemon cupcakes are best served on the same day or the very next morning since they are made with butter. Baked goods made with butter will dry out very quickly and flavor is optimal on the first day. Because butter based cakes dry out quickly, it’s always recommend that you eat them in the same day whenever possible. But don’t worry, you won’t have any trouble eating these delicious cupcakes in a flash. And whenever possible, don’t store buttered cakes in the fridge. They will only dry out faster. If you need these cupcakes to last longer, no problem! Simply swap out the butter for margarine. They will keep for days thanks to the oils present in margarine.

Store in an airtight container up to 3 days to help retain the texture and flavors. Cupcakes may be stored tightly wrapped in the freezer for up to 3 months, but it will change the crumb structure the longer they are stored. Thaw in container on the counter for several hours before serving. The buttercream can be frozen up to 4 months in an airtight container. Thaw overnight in the fridge for best results. Bring to room temperature and rewhip buttercream before frosting the cupcakes.