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Lemon Cupcakes

Delightful lemon cupcakes that are moist, zesty, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake pan with paper liners.
  3. In a mixing bowl, cream together the butter and sugar until fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in the lemon juice and zest.
  6. In another bowl, mix together flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, alternating with milk.
  8. Pour the batter into the cupcake liners, filling each about 2/3 full.
  9. Bake for 18–20 minutes or until a toothpick comes out clean.
  10. Let the cupcakes cool before frosting.

Notes

For extra flavor, consider topping with lemon buttercream or a simple dusting of powdered sugar. These cupcakes can be stored in an airtight container for 3-4 days, or frozen for up to 3 months. Room temperature ingredients yield the best results.