Print

Homemade Lemon Cupcakes with Vanilla Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe for homemade lemon cupcakes with vanilla frosting offers a delightful balance of tangy lemon and creamy vanilla. It's perfect for gatherings or dessert lovers looking for a sweet treat.

Ingredients

Scale

For the Lemon Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice
  • ½ cup whole milk or buttermilk

For the Vanilla Frosting:

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar (depending on sweetness preference)
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk
  • A pinch of salt (optional)

Instructions

  • Preheat oven and prepare pans:
    Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

  • Mix dry ingredients:
    In a bowl, whisk together the flour, baking powder, baking soda, and salt.

  • Cream butter and sugar:
    In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.

  • Combine wet and dry ingredients:
    Gradually add the dry ingredients into the wet mixture, alternating with the milk (or buttermilk), starting and ending with the flour mixture.

  • Bake cupcakes:
    Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.

  • Prepare the frosting:
    In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream or milk. Beat on high until light and fluffy. Add a pinch of salt if desired.

  • Frost the cupcakes:
    Once cupcakes are completely cooled, frost them with the vanilla frosting using a piping bag or spatula.

Notes

  • For an extra lemony kick, you can add a bit of lemon zest to the frosting.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://avarecipes.com/homemade-lemon-cupcakes-with-vanilla-frosting-recipe/