Lemon Cupcakes Buttercream Zest (Print Version)

Zesty cupcakes topped with creamy lemon buttercream. Ideal for dessert lovers seeking a fresh, bright treat.

# Components:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - Zest of 1 large lemon
08 - 2 tablespoons fresh lemon juice
09 - 1/2 teaspoon vanilla extract
10 - 1/2 cup whole milk

→ Lemon Buttercream

11 - 1/2 cup unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1–2 tablespoons fresh lemon juice
14 - Zest of 1/2 lemon
15 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl with a mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and mix until just combined. Pour in whole milk, blend, then add the remaining dry mixture. Mix gently until smooth, avoiding over-mixing.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter until smooth, then gradually add powdered sugar. Mix in lemon juice, lemon zest, and a pinch of salt. Continue beating until light and fluffy.
09 - Once cupcakes are fully cooled, decorate with lemon buttercream using a piping bag or spatula.

# Expert Advice:

01 -
  • Uses simple pantry and fridge staples you probably already own
  • Ready in under 40 minutes for instant gratification
  • Unbelievably soft texture and a real lemon punch in both cake and frosting
  • Perfect for birthdays and potlucks since they travel and store well
02 -
  • Vegetarian friendly dessert
  • Kid approved and perfect for birthdays baby showers or any celebration
  • High in vitamin C from real lemon juice and zest
03 -
  • Always zest the lemon before cutting it for juice since it is easier to handle that way
  • Let your eggs and milk come fully to room temperature for a perfectly silky batter
  • Beat the butter and sugar mixture longer than you think for the fluffiest cupcake crumb
  • Pipe frosting with a wide tip for bigger swirls or just use a knife for a homemade look

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