Lemon Cupcakes With Vanilla Frosting
This delightful lemon cupcakes recipe creates perfectly moist and fluffy cupcakes bursting with bright citrus flavor. The combination of fresh lemon juice and zest delivers an authentic lemony taste that’s both invigorating and satisfying, making these cupcakes ideal for any occasion from casual gatherings to special celebrations.
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Large mixing bowls
- Whisk
- Wire cooling rack
- Measuring cups and Spoons
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter melted
- 1 large egg
- 1 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine melted butter, egg, milk, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh lemons for the best flavor rather than bottled lemon juice.
- Don’t overmix the batter to guarantee tender cupcakes.
- Cupcakes can be stored covered at room temperature for up to 3 days.
- These cupcakes freeze well for up to 3 months when properly wrapped.