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Lemon Cupcakes

Lemon Cupcakes
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Indulge in light and fluffy Lemon Cupcakes topped with creamy lemon frosting—an irresistible treat that’s sure to brighten your day!

Ingredients

Scale
  • 1 1/4 cups (163g) all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cups (155g) sugar
  • 1/4 tsp vanilla extract
  • 2 large eggs
  • 6 tbsp (90ml) milk
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1 cup (224g) unsalted butter, room temperature (for frosting)
  • 4 cups (460g) powdered sugar
  • 1/2 tsp vanilla extract (for frosting)
  • 4–5 tbsp lemon juice (for frosting)
  • 1 tsp lemon zest (for frosting)
  • Salt, to taste

Instructions

  1. Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
  2. In one bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate larger bowl, cream together room-temperature unsalted butter, vegetable oil, sugar, and vanilla until light and fluffy.
  4. Add eggs one at a time to the creamed mixture until fully incorporated.
  5. Mix milk and fresh lemon juice in another bowl; gradually add to the batter along with dry ingredients.
  6. Fold in lemon zest until just combined; be careful not to over-mix.
  7. Fill cupcake liners about two-thirds full and bake for 15-20 minutes or until a toothpick comes out clean.
  8. Allow cupcakes to cool completely before frosting with lemon buttercream.

Nutrition

Find it online: https://kitchenmealplan.com/lemon-cupcakes/