Lemon Cupcakes With Lemon Frosting

Lemon Cupcakes
Lemon Cupcakes. Diana Rattray
    35 mins
Ratings

These amazing cupcakes are the perfect snack for a weekend, a party, or any spring event or family treat.

Spread the frosting or pipe it to make the cupcakes look like they came from the local bakery.

What You'll Need

  • 8 ounces (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs, room temperature
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • finely grated zest of 1 lemon
  • 2 teaspoons pure lemon extract
  • 2 cups all-purpose flour, Spoon and Sweep Method
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Frosting
  • 3 1/2 to 4 cups confectioners' sugar
  • 4 ounces (1/2 cup) butter, softened
  • 1 teaspoon pure lemon extract
  • finely grated zest of 1 lemon
  • 4 to 5 tablespoons lemon juice

How to Make It

  1. Heat oven to 375 degrees F. Line 18 muffin cups with paper cupcake liners.
  2. In a mixing bowl with electric mixer, cream 1 cup butter with 1 1/2 cups of sugar until light and fluffy, about 2 minutes.
  3. Add the eggs, one at a time, blending after each addition. Beat in the milk, vanilla, zest, and 2 teaspoons lemon extract.
  4. In another bowl, combine the flour, baking powder, and salt; whisk to blend well. Add to the batter and beat on low speed until blended. Continue beating on medium speed for about 2 minutes.
  1. Fill the cupcake papers about 1/2 to 2/3 full. Bake for 15 to 18 minutes, until a wooden pick or cake tester comes out clean when inserted in the center of a cupcake.
  2. Cool in pan on a rack for about 5 minutes, then remove the cupcakes and cool completely on the rack before frosting.

Frosting

  1. In a mixing bowl combine 1/2 cup of butter with 3 1/2 cups of confectioners' sugar.
  2. Add the lemon extract, zest, and 4 tablespoons of lemon juice. Beat on low speed until smooth.
  3. Increase mixer speed to medium and continue beating for about 2 minutes.
  4. Add more confectioners' sugar, if needed for spreading consistency.

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