Lemon Cupcakes
There is something about these Lemon Cupcakes that I cannot resist. I don’t know if it’s the light and airy cream cheese frosting, the soft moist cupcake, or the slightly sweet lemony deliciousness, but I could eat one after every meal.
This recipe is easy, so don’t go buy when you can DIY. Head to the kitchen and whip up these lemon cupcakes for your next gathering or to celebrate a special day (like Friday!) Any occasion will do!
Delicious Lemon Cupcakes
Lemon Cupcakes Cake
Gather your Ingredients from the list below. Preheat oven to 350° and line cupcake trays with liners.
Beat butter and sugar in a large bowl for about three minutes until it’s light and fluffy. Add in lemon juice, zest, and vanilla extract, and beat for one more minute until combined.
In a separate medium bowl, sift cake flour, baking powder, and salt. In another small bowl, use a whisk to mix together the egg whites, oil and buttermilk.
Slowly add a little of the flour mixture to the butter mixture, add a little of the buttermilk mixture. Switch off between adding the flour and buttermilk mixture, ending with the buttermilk mixture.
Beat for 2 minutes to combine all the ingredients thoroughly. Fill the liners 3/4 of the way and bake for 20 minutes.
Lemon Frosting
Your next step to making these lemon cupcakes is to prepare the frosting from the ingredients below.
Add all of the ingredients into a stand up mixing bowl and mix until combined. I’ve bought a couple of mixers and I’m convinced that there’s a reason why KitchenAid is the best. There is always something I don’t like about other mixers!
If the frosting is too thick add in 1 tbsp of heavy whipping cream. If the frosting is too thin add in powdered sugar, 1/4 cup at a time. Once you have the right consistency, pipe onto cupcakes. I love this frosting kit.
Lemon Chiffon Cupcakes
Ingredients
- Cupcake Ingredients
- 1 1/2 C sugar
- 1/2 C softened unsalted sweet cream butter
- 2 tsp lemon juice 1 tblsp lemon zest
- Cupcake Ingredients
- 1 tsp vanilla extract
- 2 1/4 C cake flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 1 C buttermilk
- 1/2 C oil
- 4 large egg whites
- 1 tsp Yellow food coloring
- Frosting Ingredients
- 1 C unsalted sweet cream butter softened
- 1 C softened cream cheese
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1-3 tbs heavy whipping cream
- 3 C powdered sugar + 1/2 cup extra
Instructions
- Cupcakes
- Preheat oven to 350
- Line cupcake trays with liners.
- Beat butter and sugar in a large bowl for 3 minutes until light and fluffy.
- Add in lemon juice, zest, and vanilla extract, beat for one more minute until combined.
- In a separate medium bowl, sift cake flour, baking powder and salt.
- In another small bowl, use a whisk to mix together the egg whites, oil and buttermilk.
- Slowly add a little of the flour mixture to the butter mixture, add a little of the buttermilk mixture. Switch off between adding the flour and buttermilk mixture, ending with the buttermilk mixture.
- Beat for 2 minutes to combine all the ingredients thoroughly.
- Fill the liners 3/4 of the way and bake for 20 minutes.
- Frosting
- Add all of the ingredients into a stand up mixing bowl and mix until combined.
- If the frosting is too thick add in 1 tbsp of heavy whipping cream.
- If the frosting is too thin add in powdered sugar, 1/4 cup at a time.
- Pipe onto cupcakes.
More Lemon Recipes
Looking for more lemon recipes? Try this Lemon Poke Cake with blueberries. For a refreshing beverage, make a pitcher of Triple Berry Lemonade. For an easy one-pan meal, make this Lemon Lime Cilantro Cast Iron Chicken.
Watching your weight? This Lemon and Herb Shrimp is one of the most popular recipes on my site. For dessert, check out these Weight Watchers Cupcakes!
If you love cupcakes and get to the Orlando area of Florida, you’ve got to visit Blue Bird Bakery in Winter Park! The cupcakes are amazing and the savory pop tarts are out of this world! Let me know if you go!
