by Diana Rattray
These lemon cupcakes are the perfect little cakes to make for a special occasion or family treat. I used Meyer lemons, but regular yellow lemons are fine. Top them off with this brightly flavored lemon cream cheese frosting. For a lighter cupcake, dust them with powdered sugar.
How To Store Lemon Cupcakes
The cupcakes are fine at room temperature for a few days, but if you frost them with cream cheese frosting, it’s best to keep them in an airtight container in the fridge. They freeze well, too. Place them on a tray and put them in the freezer, then when they’re frozen solid, wrap them in plastic wrap and foil and transfer them to a resealable freezer bag. Label the bag with the name and date and freeze them for up to 2 to 3 months. Defrost frozen cupcakes on the counter for an hour or two.
PrintLemon Cupcakes
Lemon cupcakes offer a bright taste of spring and are perfect for early spring and summer desserts and events. Add the lemon cream cheese frosting for a sensational treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: Cupcakes, Cakes, Lemons
- Method: Bake
Ingredients
- 1 3/4 cups (220 grams) all-purpose flour
- 1/4 cup (28 grams) cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt or table salt
- 1/2 cup (113 grams) unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice plus 2 teaspoons lemon zest
- 1/3 cup whole milk
Instructions
- Position the oven rack in the center oven and heat to 350 F.
- Combine the flour, cornstarch, baking powder, and salt in a medium bowl; whisk to blend thoroughly and set aside.
- In a mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy.
- Beat the eggs into the creamed mixture one at a time, beating thoroughly after each addition.
- Beat in the vanilla.
- Add one-third of the dry ingredients and mix on low. Beat in the lemon juice, then beat another one-third of the dry ingredients. Beat in the milk and then finish with the remaining dry ingredients, beating until blended.
- Fill the prepared muffin cups 3/4 full.
- Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
A muffin tin with baked lemon cupcakes.
Lemon cupcakes on a cooling rack.
A frosted lemon cupcake.
