🍋 Soft Butter Lemon Cupcakes
If you’re looking for a dessert that’s light yet indulgent, these soft butter lemon cupcakes are the perfect choice. Made with fresh lemon juice and zest, they offer a bright citrus flavor balanced with a rich, buttery crumb. Topped with smooth lemon buttercream, they’re perfect for any occasion.
💛 Why You’ll Love These Cupcakes
- Bright lemon flavor from fresh juice and zest
- Soft, buttery, and fluffy texture
- Smooth, creamy lemon frosting
- Great for birthdays, brunch, or everyday treats
🧁 Ingredients
- 1 ½ cups (192g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter (room temperature)
- 1 cup (200g) sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup (118ml) milk (room temperature)
👩🍳 Instructions
1. Prep
Preheat oven to 175°C (350°F). Line a muffin tin with 12 cupcake liners.
2. Dry Ingredients
Whisk flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (about 3 minutes).
4. Add Eggs & Flavor
Mix in eggs one at a time. Add vanilla, lemon zest, and lemon juice.
5. Combine
Add half the dry ingredients, then milk, then remaining dry ingredients.
Mix gently until just combined.
6. Bake
Fill liners ¾ full. Bake 18–22 minutes until a toothpick comes out clean.
7. Cool
Cool completely before frosting.
🍰 Lemon Buttercream Frosting
Ingredients:
- 1 cup (227g) butter (soft)
- 3 ½ cups (392g) powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
- Pinch of salt
Instructions:
- Beat butter until smooth
- Add sugar gradually
- Mix in lemon juice, zest, vanilla, and salt
- Beat until light and fluffy
Frost cooled cupcakes as desired.
✨ Tips
- Use fresh lemon juice and zest for best flavor
- Always use room temperature ingredients
- Don’t overmix the batter
🧊 Storage
- Room temperature: 2–3 days
- Refrigerated (frosted): bring to room temp before serving
- Freeze (unfrosted): up to 2 months
❓ FAQs
Can I use bottled lemon juice?
Yes, but fresh gives better flavor.
Why are my cupcakes dense?
Overmixing or cold ingredients.
How to boost lemon flavor?
Use both zest and juice.
Can I make them gluten-free?
Yes, with a 1:1 gluten-free flour blend
