Lemon Cream Cupcakes
Bright, zesty, and irresistibly creamy, these Lemon Cream Cupcakes are a delightful treat that strikes the perfect balance between tart and sweet. Featuring a soft, tender crumb infused with fresh lemon zest and juice, each bite bursts with refreshing citrus flavor. Topped with a luscious cream cheese frosting enhanced by a touch of lemon and vanilla, these cupcakes are as indulgent as they are refreshing. Easy to make with simple pantry staples, they are ready in just under 40 minutes, making them a perfect dessert for celebrations, casual gatherings, or a weekend baking project. Garnish with a small lemon slice or extra zest for an elegant finishing touch. Whether you're a lemon lover or just looking for a light, flavorful dessert, these cupcakes are sure to impress.
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Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 0.5 cup whole milk (room temperature)
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened, for frosting)
- 2.5 cups powdered sugar
- 2 tablespoons fresh lemon juice (for frosting)
- 0.5 teaspoons vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice until combined.
Step 5
On low speed, alternate adding the dry ingredients in three additions and the milk in two additions, beginning and ending with the dry ingredients. Mix until the batter is just combined. Do not overmix.
Step 6
Divide the batter evenly among the prepared muffin tins, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
To make the frosting, beat together the cream cheese and butter in a large bowl until smooth and creamy, about 2 minutes.
Step 10
Gradually add the powdered sugar, 1/2 cup at a time, and beat on low speed until combined. Mix in the lemon juice and vanilla extract until the frosting is smooth and fluffy.
Step 11
Once the cupcakes are completely cooled, frost them generously with the lemon cream frosting using a piping bag or an offset spatula.
Step 12
Optional: Garnish each cupcake with a small lemon slice or zest for decoration before serving.
Nutrition Facts
| Serving size | (1461.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5345.3 |
| Total Fat 286.7g | 0% |
| Saturated Fat 175.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1151.8mg | 0% |
| Sodium 2208.9mg | 0% |
| Total Carbohydrate 668.3g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 511.2g | |
| Protein 50.5g | 0% |
| Vitamin D 277.3IU | 0% |
| Calcium 514.6mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 864.1mg | 0% |
Source of Calories