Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 tsp vanilla extract
- For the Vanilla Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Gradually fold in dry ingredients (flour, baking powder, salt) alternating with milk.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting, beat softened butter until smooth, then gradually add powdered sugar, vanilla, and heavy cream until fluffy.
- Pipe or spread frosting onto cooled cupcakes and enjoy!
Notes
- Use fresh lemon juice for the best citrus flavor.
- Do not overmix the batter to keep cupcakes tender.
- Store in an airtight container at room temperature for up to 3 days.
- For extra flair, garnish with lemon zest or slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg