This easy lemon cupcake recipe is the best light dessert for spring and summer season! Lemon cupcakes made from scratch with clean lemon juice and lemon zest for a clean lemon flavor.
For additional cupcakes made from scratch, consider chocolate carrot cake cupcakes, streusel pound cake cupcakes, s’mores cupcakes or blue velvet cupcakes.
Easy Lemon Cupcake Recipe
There are few flavors that I love additional than clean lemon — from lemonade and lemon meringue pie to lemon bars (and I use lemon essential oil usually, much too!).
These easy lemon cupcakes have the two clean squeezed lemon juice and clean lemon zest for an excess punch of lemon-y tartness. These are confident to make sure you at an Easter potluck or infant shower! You may even be ready to pass them off as healthy more than enough for easy brunch fare 😉 specifically if you pair them with these lemon waffles or lemon poppyseed muffins!
We frosted our lemon cupcakes with whipped product and topped with blueberries for the best bite!
How to Make Lemon Cupcakes from Scratch
Earning lemon cupcakes from scratch with clean lemon is easy!
- Get started by whisking collectively the dry elements: flour, baking powder, salt.
- In a different bowl, product the butter and sugar. Receiving this mixture light and fluffy helps make the cupcakes the best texture!
- Defeat the eggs ingo the creamed butter and sugar mixture, just one at a time, and then include the lemon zest and vanilla.
- Combine in the dry mixture alternately with the buttermilk and lemon juice.
Then just bake and appreciate!
Can I make my have buttermilk?
Yes, if you really do not have buttermilk on hand, or really do not want to get an entire carton, you can make your have buttermilk alternative by mixing regular cow’s milk with a bit of lemon juice or vinegar.
Combine one tablespoon vinegar or lemon juice with one scant cup (just a lot less than a cup) of milk. Allow the mixture stand for five-10 minutes to thicken, then use in your recipe.
Alternately, you can slender yogurt, bitter product, or kefir with a bit of milk as a substitute for buttermilk. It’s important to have the two the dairy and the acid factors for the texture and leavening of the cupcakes.
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How do I zest and juice a lemon?
There are a lot of approaches and resources for zesting and juicing lemons, but we like a great grater or lemon zester like this and then a uncomplicated juicer like this.
Serves 24 cupcakes Prep Time: 10 minutes Cook Time: 15-20 minutes
- three cups all-purpose flour
- one tablespoon baking powder
- ½ teaspoon salt
- one cup unsalted butter (two sticks) place temperature
- two cups white granulated sugar
- 4 significant eggs place temperature
- three tablespoons lemon zest from about three lemons
- two tablespoons clean lemon juice
- one teaspoon vanilla extract
- one cup buttermilk
Preheat oven to 350 degrees and fill cupcake pan with liners
In a medium bowl, whisk collectively the flour, baking powder and salt. Established apart
In a mixing bowl, product the butter and sugar right until light and fluffy
Add eggs just one at a time, beating soon after every addition, scrape down the sides of the bowl
Defeat in the zest and vanilla extract
Add dry mixture alternating with buttermilk and lemon juice, beating just right until put together soon after every addition.
Divide batter into cupcake liners
Bake at 350 degrees F for 15-20 minutes or right until a toothpick inserted in the heart will come out clear
Interesting on wire rack
Frost with clean whip product or frosting of your decision
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