These Easy Lemon Cupcakes have a heavenly light and fluffy texture with the perfect sunshiny citrus flavor. They're then topped with a silky smooth sweet lemon buttercream frosting. You're sure to be making these on repeat this summer!
Prep Time15 minutesmins
Cook Time15 minutesmins
Cooling Time20 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Lemon Cupcakes
Servings: 12
Calories: 299kcal
Author: Garnish and Glaze
Ingredients
For the Cupcakes:
1 1/4cupall-purpose flour
1cupsugar
2teaspoonslemon zest
1 1/2teaspoonsbaking powder
1/4teaspoonsalt
1largeegg
1/3cupmilk
1/4cupvegetable oil
2tablespoonslemon juice
1/2teaspoonlemon extract
1/2cupboiling water
For the Frosting:
1/2cupunsalted butter, room temperature
1 3/4cuppowdered sugar
1teaspoonheavy whipping cream
1/2teaspoon lemon extract
pinch of salt
lemon zest, for garnish
lemon slices, for garnish
Instructions
For the Cupcakes:
Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
In a mixing bowl, whisk together the flour, sugar, zest, baking powder, and salt. Push mixture to the outside of the bowl, creating a well.
Add the egg, milk, vegetable oil, lemon juice, and extract. Mix until everything is combined. Add the boiling water and whisk until smooth.
Pour batter into paper liners (I like to use a 1/4 measuring cup or large trigger ice cream scoop). Bake for 15-18 minutes until toothpick come out clean. Remove cupcakes from tin and allow to cool on a wire rack . Frost when cool.
For the Frosting:
In the bowl of a stand mixer (with paddle attachment), beat the butter for 2 minutes on medium-high until light and fluffy.
Set the mixer to low speed and slowly add in the powdered sugar followed by the cream, extract, and salt. Increase speed to medium and beat for about 5 minutes or pale in color.
Frost cupcakes, sprinkle with zest, and top with half a lemon slice.