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Lemony Spring Cupcakes

This light and lemony flavored cupcake is a perfect sweet bite.  

Course Dessert
Cuisine American
Keyword Easter dessert, lemon cupcakes, lemon dessert, spring dessert
Servings 12 cupcakes

Ingredients

  • 2 sticks butter, unsalted and at room temperature
  • 1 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 2 lemons zest & juice of two lemons
  • Vanilla Buttercream Frosting
  • garnish sprinkle and or lemon wedges

Instructions

  1. Preheat oven to 350° and line a 12 count muffin/cupcake pan with paper/foil liners.   

  2. Cream the butter and granulated sugar using a stand mixer with a paddle attachment or a hand held mixer for 2-3 minutes.  Make sure you scrape down the sides of the bowl.   

  3. Add eggs (one at a time) and vanilla extract.  Scrape down the sides of the bowl to ensure you mix all ingredients.  Mix for 2-3 minutes on medium speed. 

  4. In a separate bowl, mix together the dry ingredients - all-purpose flour, baking powder and salt.  Whisk together to evenly distribute the dry ingredients.  

  5. With the mixer on low speed, slowly add the dry ingredients to the creamed butter mixture in three parts, alternating with the milk  and finishing with dry.   Mixing only to combine and scraping the sides as you go.  Lastly, add the zest and lemon juice just to combine.  Do not over mix batter.  

  6. Using a 2-inch wide ice cream scoop, drop one scoop in each of the liners.   Bake for 20-22 minutes.  

    Since each oven varies slightly, test by inserting a tooth in the center of a cupcake.  If it comes out clean, it's done.  If it comes out with batter, give it another minute or two.  I baked for 20 minutes in my oven.  

  7. Cool completely on a wire rack.  Frost and garnish as desired.