Name: Homemade Lemon Cupcakes with Vanilla Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: For the cupcakes: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, lemon zest, lemon juice, vanilla extract, milk; For the frosting: unsalted butter, powdered sugar, vanilla extract, milk

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There’s something irresistible about the combination of bright, tangy lemon and sweet, creamy vanilla frosting. These homemade lemon cupcakes are the perfect treat for any occasion, from birthdays to casual get-togethers. Their light and zesty flavor paired with the smoothness of vanilla frosting is a match made in heaven. Whether you’re an experienced baker or just starting, this easy-to-follow recipe will guide you through the process of making delicious, homemade lemon cupcakes. Read on to discover all the ingredients, steps, tips, and tricks you need to create these mouthwatering cupcakes.

What are Lemon Cupcakes?

Lemon cupcakes are a type of small, individual-sized cake that features a lemon-flavored batter. The citrusy zing of the lemon adds a fresh, lively taste to the cupcakes, making them a crowd-pleaser. These cupcakes are often topped with frosting, and in this recipe, we pair them with a rich, velvety vanilla frosting that complements the tartness of the lemon perfectly. Lemon cupcakes are versatile and can be served at parties, special events, or even as an afternoon snack with tea or coffee.

Ingredients List for Lemon Cupcakes:

To make the perfect lemon cupcakes, you'll need the following ingredients:

For the Lemon Cupcakes:

1 and ½ cups (190g) all-purpose flour – A stable base for the cupcake batter, providing structure.
1 cup (200g) granulated sugar – For sweetness and to balance the tartness of the lemon.
½ cup (115g) unsalted butter, softened – Adds richness and moisture to the cupcakes.
2 large eggs, room temperature – Helps bind the ingredients together and gives the cupcakes a tender crumb.
½ cup (120ml) milk – Contributes to the moisture and softness of the cupcakes.
2 tablespoons lemon zest (from about 2 lemons) – The zest provides concentrated lemon flavor.
¼ cup (60ml) fresh lemon juice – Gives the cupcakes their bright, tangy taste.
1 teaspoon vanilla extract – Enhances the flavor of the cupcakes.
1 teaspoon baking powder – A leavening agent to help the cupcakes rise.
¼ teaspoon salt – Balances the sweetness and enhances the lemon flavor.

Ingredients List for Vanilla Frosting:

1 cup (230g) unsalted butter, softened – The base of the frosting, providing a rich and creamy texture.
3 cups (360g) powdered sugar – Adds sweetness and helps create a smooth frosting.
2 teaspoons vanilla extract – For that classic vanilla flavor.
2-3 tablespoons heavy cream or milk – Adjusts the consistency of the frosting, making it spreadable and smooth.
Pinch of salt – Balances the sweetness and enhances the overall flavor.

Substitutions and Variations:

While this recipe is fantastic as it is, you can make a few adjustments to suit your preferences or dietary restrictions:

Substitutions:

Butter: If you want a dairy-free version, you can substitute the butter with an equal amount of plant-based butter or margarine.
Milk: Replace the milk with almond milk, soy milk, or oat milk for a dairy-free option.
Eggs: Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) to make the recipe vegan.

Variations:

Lemon-Lavender Cupcakes: Add 1 teaspoon of dried lavender to the batter for a floral twist on these lemon cupcakes.
Lemon-Coconut Cupcakes: Mix in ½ cup of shredded coconut to the batter for a tropical vibe.
Blueberry-Lemon Cupcakes: Fold in ½ cup of fresh or frozen blueberries into the cupcake batter for a fruity addition.

Step-by-Step Cooking Instructions:

Now that you have all your ingredients ready, let’s dive into the step-by-step process of making these delightful lemon cupcakes.

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This will ensure your cupcakes bake evenly and don’t stick to the pan.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the batter, helping your cupcakes rise.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the butter and sugar mixture.

Step 4: Mix in the Wet Ingredients

Add the lemon zest, lemon juice, and vanilla extract to the mixture, and mix until well combined. The lemon juice and zest give the cupcakes their signature flavor.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make your cupcakes dense.

Step 6: Fill the Cupcake Liners

Evenly divide the batter among the cupcake liners, filling each about two-thirds full. This gives the cupcakes room to rise without overflowing.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

How to Cook Lemon Cupcakes: A Step-by-Step Guide

Preheat Oven: Set your oven to 350°F (175°C) and line your muffin tin.
Cream Butter and Sugar: Mix until light and fluffy.
Add Eggs: Incorporate them one at a time.
Mix Lemon and Vanilla: Add zest, juice, and vanilla extract.
Combine Wet and Dry Ingredients: Alternate between the dry mix and milk.
Bake: Fill liners and bake for 18-20 minutes.
Cool: Let cool completely before frosting.

Common Mistakes to Avoid:

Overmixing the Batter: This can make your cupcakes dense rather than light and fluffy. Mix until just combined.
Filling the Liners Too Much: Filling the liners more than two-thirds full can cause the cupcakes to overflow and not bake evenly.
Skipping the Cooling Time: Frosting warm cupcakes will cause the frosting to melt and slide off. Always wait until they are fully cooled before frosting.

Serving and Presentation Tips:

Presentation matters, especially when serving guests or for a special occasion. Here are some serving and presentation ideas for your lemon cupcakes:

How to Serve Lemon Cupcakes:

Serve these cupcakes at room temperature for the best flavor and texture.
For a burst of freshness, serve with a cup of hot tea or a glass of lemonade.
Add a lemon slice or a small edible flower on top for a lovely garnish.

Presentation Ideas for Lemon Cupcakes:

Use a piping bag with a star tip to create a swirl of vanilla frosting on top of each cupcake.
Grate some additional lemon zest over the frosting for a pop of color and added flavor.
For a fancier look, dust the cupcakes with a light sprinkling of powdered sugar before frosting.
If you’re serving these at a party, place the cupcakes on a tiered stand for an elegant display.

Lemon Cupcake Recipe Tips:

Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before you start baking. This ensures the ingredients combine more easily, giving your cupcakes a light texture.
Fresh Lemons: Use fresh lemons for the juice and zest. Bottled lemon juice won’t give the same bright, fresh flavor.
Adjust Frosting Consistency: If your frosting is too thick, add a bit more heavy cream to thin it out. If it’s too thin, add a little more powdered sugar.

Frequently Asked Questions (FAQs):

Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature, then frost them right before serving.

Can I freeze lemon cupcakes?

Yes, these cupcakes freeze well. Freeze them unfrosted in an airtight container for up to 3 months. Thaw overnight in the fridge, then frost before serving.

How long will the frosted cupcakes last?

Frosted cupcakes will stay fresh for 2-3 days if stored in an airtight container at room temperature.

Conclusion:

These homemade lemon cupcakes with vanilla frosting are the perfect balance of tart and sweet, making them an irresistible treat for any occasion. With simple ingredients and easy-to-follow steps, you’ll be able to whip up these delightful cupcakes in no time. Whether you’re baking for a special celebration or just treating yourself, this recipe is sure to become a favorite. So, gather your ingredients, follow the steps, and enjoy the deliciousness of lemon cupcakes with creamy vanilla frosting!