Fluffy and Fresh Lemon-Flavored Cupcakes

Lemon cupcakes are ideal for anyone who enjoys a more refreshing, less sweet twist on the classic cupcake. The zesty lemon flavor adds a natural tang that beautifully balances the sweetness of vanilla buttercream. Instead of overwhelming your taste buds with sugar, lemon brings a refreshing lightness. These moist lemon cupcakes are ideal for a warm summer day when you’re craving something light and fresh, yet still want to indulge in a sweet treat.

These delicious lemon cupcakes are topped with a classic vanilla buttercream. I personally adore vanilla buttercream, but if you find it a bit too sweet, you could opt for a tangy vanilla cream cheese frosting or a light, whipped buttercream instead.

You can easily adjust the amount of lemon in these cupcakes to suit your taste. In the recipe below, I have balanced the lemon flavor to create good contrast to the sweet buttercream, but if you want an even more vibrant flavour, feel free to add more lemon.

Best Tips for Baking Lemon Cupcakes

Here are my top tips for baking perfect lemon cupcakes:

• Use organic lemons for the best, strongest and most natural lemon flavor.
• Don’t overmix the batter once the dry ingredients are added. Overmixing can make your cupcakes dense rather than light and fluffy.
• Adjust the sweetness –if you prefer a more tart cupcake, you can reduce the amount of sugar slightly and increase the lemon.
• Insert a toothpick into the centre of a cupcake to check if they’re done. They’re ready when it comes out clean, with no batter sticking to it.

Recipe

Lemon Cupcakes with Vanilla Buttercream

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Easy, fluffy, and tangy lemon cupcakes topped with a velvety vanilla buttercream. The perfect balance of sweet and tart!

Time: 1 hour hr

Difficulty: Moderate

Yield: 18 cupcakes

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• Muffin pan
• Cupcake liners
• Wilton 1M or 2D piping tip
• Piping bags

Ingredients

1x2x3x

Lemon Cupcakes:

• 200 g butter (softened)
• 200 g sugar
• 2 eggs
• 200 g flour
• 1 tsp baking powder
• 2 lemons (zest, finely grated)
• 4 tbsp lemon juice

Vanilla Buttercream:

• 1 batch of my vanilla buttercream

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Instructions

Lemon Cupcakes:

• Beat the butter with a stand mixer or hand mixer until light and airy. Add the sugar and eggs, and beat until well combined.
  200 g butter, 200 g sugar, 2 eggs
• Add the flour, baking powder, lemon zest, and lemon juice. Mix until the batter comes together, but avoid overmixing.
  200 g flour, 1 tsp baking powder, 2 lemons, 4 tbsp lemon juice
• Divide the batter evenly into cupcake liners, filling each about 3/4 full.
• Bake the lemon cupcakes at 180 °C (356 °F) for 15-18 minutes. Allow them to cool completely on a wire rack.

Vanilla Buttercream:

• Prepare the buttercream according to the recipe instructions.
  1 batch of my vanilla buttercream
• Transfer the buttercream to a piping bag fitted with a nozzle and pipe onto the cooled lemon cupcakes.

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