Lemon desserts are at once tangy, sweet, salty, tart and delicious. And these lemon cupcakes are a perfect amalgamation of everything you’d expect from a lemony dessert. So follow this quick dessert recipe and create a magical, impressive dessert for your next party or gathering.
Ingredients:
- 113 gm unsalted butter, softened to room temperature
- 200 gm granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 188 gm all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 120 ml whole milk
- 1 and 1/2 Tablespoons lemon zest
- 80 ml fresh lemon juice
- topping: vanilla buttercream and additional lemon slices
For the vanilla buttercream:
- 226 gm unsalted butter, softened to room temperature
- 600 gm confectioners’ sugar
- 60 ml heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- salt, to taste
Directions:
- Preheat the oven to 350°F or 177°C.
- Line a muffin pan with cupcake liners. Set aside.
- In a bowl, add the butter and sugar and beat with a handheld mixer or a stand mixer with a paddle attachment on high speed. Scrape down the sides of the bowl and put them back in the middle so that it all mixes in evenly. Then add the eggs and vanilla extract and beat again until everything is fully incorporated.
- In another bowl, add the flour, baking powder, and salt, and whisk well.
- Now pour the dry ingredients into the wet ingredients a little at a time. Then add the milk, lemon juice, and lemon zest. Once everything is well mixed, turn off the mixer. You don't want to overmix.
- Pour the batter into the cupcake liners, filling them ⅔ full. Bake for about 20 minutes, although the exact time may differ depending on the machine you're using. You’ll know it's done once you insert a toothpick in the middle and it comes out clean. If you're making mini cupcakes, they need to bake for about 12 minutes. Then remove from the oven and set aside to cool.
- In the meantime, make the vanilla buttercream. In a bowl, with a handheld mixer or a paddle attachment, beat the butter until soft and smooth. Then add the sugar and beat again until fully combined. Then add the heavy cream and vanilla extract and continue to beat until soft peaks form. If it's too sweet, add some salt. If it's too thick, add some heavy cream. And if it's too thin, add some more sugar. Once you have the desired consistency, place it in the fridge to cool for at least 30 minutes.
- Once the cupcakes have cooled, frost with the buttercream. You can use the back of a spoon to level some frosting on the cupcakes or use a piping bag with a shaped nozzle to get patterns and special shapes. If you are creating mini cupcakes, remember to have a smaller nozzle to pipe on the frosting.
- Top each cupcake with lemon zest or a lemon slice.
- Serve cool.
- Leftover cupcakes can be stored in the fridge for 3 days. If you're making ahead, the cupcakes and frosting can both be made a day before and then stored - the cupcakes at room temperature and the frosting in the fridge. Cupcakes can also be frozen in the freezer for upto 3 months. Thaw overnight in the fridge before using.
Notes, tips and tricks:
- It's best to use whole, full-fat milk. But if that’s not available, a low-fat or skimmed variety will also do. If you have dietary restrictions, even a non-dairy milk like almond milk, oats milk or some other variety works. But the taste and texture will differ slightly if you're not using whole milk.
- Don't skimp on the lemon zest and juice. You want a strong tangy flavor that will stand strong against the sweetness of the cupcakes. We estimate you will need about 3 lemons for all the uses mentioned.
- Instead of lemon slices, you can also decorate the cupcakes with sprinkles, white chocolate chips, crushed hard lemon candies, a crumble of cake, or any other topping that you think will go well with the cupcakes.
- You can easily double or halve this recipe, depending on how much you're making.