This quick lemon cupcake recipe is the ideal light dessert for spring and summer season! Lemon cupcakes made from scratch with new lemon juice and lemon zest for a new lemon flavor.
For more cupcakes made from scratch, try chocolate carrot cake cupcakes, streusel pound cake cupcakes, s’mores cupcakes or blue velvet cupcakes.
Quick Lemon Cupcake Recipe
There are few flavors that I enjoy more than new lemon — from lemonade and lemon meringue pie to lemon bars (and I use lemon critical oil normally, much too!).
These quick lemon cupcakes have both of those new squeezed lemon juice and new lemon zest for an further punch of lemon-y tartness. These are absolutely sure to remember to at an Easter potluck or newborn shower! You may possibly even be equipped to go them off as healthful plenty of for quick brunch fare 😉 primarily 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 ideal bite!
How to Make Lemon Cupcakes from Scratch
Earning lemon cupcakes from scratch with new lemon is quick!
- Start by whisking collectively the dry components: flour, baking powder, salt.
- In a individual bowl, product the butter and sugar. Obtaining this combination light and fluffy helps make the cupcakes the ideal texture!
- Defeat the eggs ingo the creamed butter and sugar combination, one particular at a time, and then increase the lemon zest and vanilla.
- Blend in the dry combination alternately with the buttermilk and lemon juice.
Then just bake and delight in!
Can I make my personal buttermilk?
Sure, if you don’t have buttermilk on hand, or don’t want to acquire an full carton, you can make your personal buttermilk substitute by mixing common cow’s milk with a bit of lemon juice or vinegar.
Blend one tablespoon vinegar or lemon juice with one scant cup (just significantly less than a cup) of milk. Enable the combination stand for five-10 minutes to thicken, then use in your recipe.
Alternately, you can thin yogurt, bitter product, or kefir with a bit of milk as a substitute for buttermilk. It is critical to have both of those the dairy and the acid elements for the texture and leavening of the cupcakes.
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How do I zest and juice a lemon?
There are many procedures and resources for zesting and juicing lemons, but we desire a wonderful grater or lemon zester like this and then a easy juicer like this.
Serves 24 cupcakes Prep Time: 10 minutes Cook Time: 15-twenty minutes
- three cups all-goal flour
- one tablespoon baking powder
- ½ teaspoon salt
- one cup unsalted butter (2 sticks) space temperature
- 2 cups white granulated sugar
- four large eggs space temperature
- three tablespoons lemon zest from about three lemons
- 2 tablespoons new lemon juice
- one teaspoon vanilla extract
- one cup buttermilk
Preheat oven to 350 levels and fill cupcake pan with liners
In a medium bowl, whisk collectively the flour, baking powder and salt. Established aside
In a mixing bowl, product the butter and sugar until finally light and fluffy
Include eggs one particular at a time, beating immediately after every single addition, scrape down the sides of the bowl
Defeat in the zest and vanilla extract
Include dry combination alternating with buttermilk and lemon juice, beating just until finally put together immediately after every single addition.
Divide batter into cupcake liners
Bake at 350 levels F for 15-twenty minutes or until finally a toothpick inserted in the center comes out cleanse
Neat on wire rack
Frost with new whip product or frosting of your option
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