Can I use lemon extract instead of fresh lemon juice?

Absolutely! You can substitute fresh lemon juice with lemon extract, but it’s essential to reduce the quantity. Use about one teaspoon of extract for every tablespoon of juice.

How do I know when my cupcakes are done baking?

To test for doneness, insert a toothpick in the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done.

Can I make these cupcakes ahead of time?

Yes, you can bake lemon cupcakes a day in advance. Store them covered at room temperature, and frost them just before serving to ensure they stay fresh and moist.

What’s the best way to store lemon cupcakes?

Store your lemon cupcakes in an airtight container at room temperature for up to five days. If you need them to last longer, consider freezing them without frosting.

How can I customize the frosting?

Feel free to add food coloring or incorporate other flavors like vanilla or almond into your frosting. Experiment with different styles like a swirl or rosette for decoration.

Lemon Cupcakes That Will Brighten Your Day

Ingredients

Scale

1 zested lemon
2 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup granulated sugar
0.5 cup unsalted butter, softened
2 large eggs
0.5 cup fresh lemon juice
0.5 cup milk
0.5 cup unsifted confectioners’ sugar

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Instructions

Preheat your oven to 350°F and line a standard muffin tin with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
Combine granulated sugar and lemon zest in your mixing bowl, rubbing the zest into the sugar. Add the unsalted butter and beat until fluffy.
Mix in the eggs one at a time until fully combined. Add the fresh lemon juice and mix again.
Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix just until combined.
Divide the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 20 to 22 minutes.
Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the lemon buttercream frosting, beat unsalted butter until light and fluffy, then gradually add confectioners’ sugar and lemon juice.
Transfer frosting into a piping bag and decorate cooled cupcakes.

Notes

Use room temperature ingredients for the best rise. Allow cupcakes to cool completely before frosting to prevent melting.

Author: robert-thompson
Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg