This quick lemon cupcake recipe is the excellent gentle dessert for spring and summer time! Lemon cupcakes produced from scratch with fresh lemon juice and lemon zest for a fresh lemon flavor.
For more cupcakes produced from scratch, try chocolate carrot cake cupcakes, streusel pound cake cupcakes, s’mores cupcakes or blue velvet cupcakes.
Easy Lemon Cupcake Recipe
There are couple of flavors that I enjoy more than fresh lemon — from lemonade and lemon meringue pie to lemon bars (and I use lemon important oil typically, also!).
These quick lemon cupcakes have both of those fresh squeezed lemon juice and fresh lemon zest for an further punch of lemon-y tartness. These are guaranteed to you should at an Easter potluck or newborn shower! You might even be in a position to pass them off as nutritious enough for quick brunch fare 😉 specially if you pair them with these lemon waffles or lemon poppyseed muffins!
We frosted our lemon cupcakes with whipped product and topped with blueberries for the excellent chunk!
How to Make Lemon Cupcakes from Scratch
Generating lemon cupcakes from scratch with fresh lemon is quick!
- Commence by whisking with each other the dry substances: flour, baking powder, salt.
- In a different bowl, product the butter and sugar. Finding this mixture gentle and fluffy can make the cupcakes the excellent texture!
- Beat the eggs ingo the creamed butter and sugar mixture, a person at a time, and then include the lemon zest and vanilla.
- Combine in the dry mixture alternately with the buttermilk and lemon juice.
Then just bake and appreciate!
Can I make my personal buttermilk?
Yes, if you really don’t have buttermilk on hand, or really don’t want to get an complete carton, you can make your personal buttermilk replacement by mixing frequent cow’s milk with a bit of lemon juice or vinegar.
Combine 1 tablespoon vinegar or lemon juice with 1 scant cup (just less than a cup) of milk. Permit the mixture stand for 5-10 minutes to thicken, then use in your recipe.
Alternately, you can skinny yogurt, sour product, or kefir with a bit of milk as a substitute for buttermilk. It is significant to have both of those the dairy and the acid elements for the texture and leavening of the cupcakes.
This submit incorporates affiliate links. Learn more and go through our total disclosure policy in this article.
How do I zest and juice a lemon?
There are numerous solutions and instruments for zesting and juicing lemons, but we favor a good grater or lemon zester like this and then a very simple juicer like this.
Serves 24 cupcakes Prep Time: 10 minutes Cook Time: 15-20 minutes
- three cups all-objective flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (two sticks) space temperature
- two cups white granulated sugar
- 4 massive eggs space temperature
- three tablespoons lemon zest from about three lemons
- two tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Preheat oven to 350 degrees and fill cupcake pan with liners
In a medium bowl, whisk with each other the flour, baking powder and salt. Set aside
In a mixing bowl, product the butter and sugar right until gentle and fluffy
Insert eggs a person at a time, beating right after just about every addition, scrape down the sides of the bowl
Beat in the zest and vanilla extract
Insert dry mixture alternating with buttermilk and lemon juice, beating just right until merged right after just about every addition.
Divide batter into cupcake liners
Bake at 350 degrees F for 15-20 minutes or right until a toothpick inserted in the center will come out cleanse
Amazing on wire rack
Frost with fresh whip product or frosting of your selection
Much more lemon dessert recipes: