Description
These Refreshing Citrus Lemonade Cupcakes are a zesty treat that combines the bright flavors of lemon with a moist cupcake base, topped with a creamy lemon buttercream.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 tbsp lemon zest (from 2 lemons)
- 2 tbsp fresh lemon juice
- ½ cup (120 ml) buttermilk (or milk + ½ tsp lemon juice, rested 5 min)
- 1 tsp vanilla extract
- 1 cup (230 g) unsalted butter, softened (for the Lemon Buttercream)
- 3 ½ cups (420 g) powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp heavy cream or milk (for consistency)
- Thin lemon slices or wedges (for garnish)
- Extra lemon zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 yellow cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined (don’t overmix).
- Divide batter evenly among liners (about ⅔ full).
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before frosting.
- Beat butter until creamy for the Lemon Buttercream.
- Gradually add powdered sugar, 1 cup at a time.
- Mix in lemon juice, zest, and cream until smooth and fluffy. Adjust consistency as needed.
- Pipe or spread frosting generously on cooled cupcakes.
- Garnish with thin lemon wedges and a sprinkle of zest for a refreshing look.
Notes
- Ensure the butter is softened for easy creaming.
- For a more intense lemon flavor, add more lemon zest to the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg