Lemon Cupcakes

Here is a lemon cupcake recipe I use for beautifully delicious treats. Ideally, you’d use buttercream frosting to top the cupcakes, but I tried these with lemon cream icing for a less buttery option, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Nutrition Facts (per serving)

232	Calories
13g	Fat
27g	Carbs
3g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 30 servings

Cupcakes:

• 3 cups self-rising flour
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 large eggs, at room temperature
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 cup whole milk, divided
• 2 ½ tablespoons fresh lemon juice, divided

Lemon Cream Icing:

• 2 cups chilled heavy cream
• ¾ cup confectioners’ sugar
• 1 ½ tablespoons fresh lemon juice

Directions

1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
2. Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.
3. Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.
4. Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes.
5. Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.
6. Spread icing on cooled cupcakes. Refrigerate leftovers.