Lemon Cupcakes
These Lemon Cupcakes are soft, fluffy, and bursting with fresh citrus flavor—perfect for any occasion. With a light lemon glaze and the perfect balance of sweetness and tang, these cupcakes are an easy-to-make dessert that’s guaranteed to brighten your day. Ideal for lemon lovers, parties, and everyday treats!
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35-40 minutes
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup milk
- For the glaze:
- 1 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla.
- Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just combined.
- Fill cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick comes out clean.
- While baking, mix glaze ingredients (confectioners’ sugar and lemon juice) until smooth.
- Let cupcakes cool completely before drizzling glaze over the top.
Notes
- Swap the glaze for lemon buttercream for a richer cupcake.
- Add fresh blueberries to the batter for a fruity variation.
- Use plant-based butter and flax eggs for a vegan version.
- Store at room temperature for 3 days or refrigerate for up to a week.
- These freeze well—wrap individually and store up to 3 months.
Find it online: https://chocolatecoveredamy.com/lemon-cupcakes/
