Lemon Cupcakes

Lemon Cupcakes

Ingredients:

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup buttermilk

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract

Instructions:

Prepare the Cupcakes:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Add the lemon juice, lemon zest, and vanilla extract, and beat until well combined.
Assemble the Cupcakes:

Once the cupcakes are completely cool, frost them with the cream cheese frosting.
Garnish with additional lemon zest or decorative sprinkles if desired.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 300 kcal | Servings: 12 cupcakes