Cupcakes with Lemon Frosting offer a delightful and refreshing twist on the classic cupcake, infusing the moist and tender cake with the bright and zesty flavors of lemon. Topped with a creamy and tangy lemon buttercream frosting, these cupcakes are a perfect treat for any occasion, from afternoon tea to special celebrations.

The history of cupcakes dates back to the 19th century when small individual cakes were baked in cups or ramekins. The term “cupcake” was coined due to the cakes being baked in cups and became widely popular, especially in the United States, during the early 20th century.

Lemon cupcakes, like many other cupcake variations, emerged as bakers and home cooks experimented with different flavors and fillings to create unique and delightful treats. The addition of lemon zest and juice to the cupcake batter not only adds a bright and refreshing flavor but also enhances the cake’s light and airy texture.

Lemon buttercream frosting is a natural pairing for lemon cupcakes, as it complements the citrusy flavors of the cake while providing a smooth and creamy finish. The combination of sweet and tangy elements in the frosting perfectly balances the cupcake, creating a harmonious and delightful dessert.

INGREDIENTS

Lemon Cupcakes:

• 1 1/3 cups (185g/6.5 oz.) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (200g/7 oz.) granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup (1 stick/113g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup plus 2 tablespoons (90 ml) whole milk
• 2 tablespoons (30ml) freshly squeezed lemon juice

Lemon Buttercream Frosting:

• 1/2 cup (1 stick/113g) unsalted butter, softened
• 1 1/2 – 2 1/2 cups (180g-280g) powdered sugar, sifted
• 1 tablespoon heavy cream or whole milk
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons lemon zest

INSTRUCTIONS

Lemon Cupcakes:

1. Preheat the oven to 350F/180C and line a muffin tin with cupcake liners.
2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. In a separate small bowl, toss together the granulated sugar and lemon zest until combined.
3. Using a mixer fitted with the paddle attachment, beat together the softened butter and lemon-sugar mixture on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as necessary.
4. On medium speed, beat in the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
5. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then, add the milk and freshly squeezed lemon juice and beat until combined. Finally, add the other half of the dry ingredients and beat slowly until just combined.
6. Divide the cupcake batter evenly between the cupcake liners, filling them about 3/4 full.
7. Bake the cupcakes for 15-20 minutes (or 8-10 minutes for mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Allow the cupcakes to sit in the muffin tin for 10 minutes, then remove them and let them cool completely on a wire rack.

Lemon Buttercream Frosting:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth, creamy, and the consistency is similar to mayonnaise (about 2 minutes).
2. Add 3/4 cup (90g) of powdered sugar and beat well until smooth. Add the heavy cream, lemon juice, and lemon zest, and beat until combined and smooth.
3. Beat in more powdered sugar as needed until you reach the desired consistency (thick enough to pipe).

Cupcake Assembly:

1. Frost the cooled cupcakes with the lemon buttercream frosting, creating a lovely swirl or design on top.
2. Optional Lemon Curd Filling: 13. If desired, once the cupcakes have cooled, cut a 1/2-inch (1.5cm) hole in the center of each cupcake using a spoon or melon baller. Spoon about a teaspoon of lemon curd into the hole and then proceed to frost the cupcakes.
3. Enjoy these delightful Cupcakes with Lemon Frosting as a light and citrusy treat that will brighten your day with every bite. Whether enjoyed at brunch, a garden party, or as a sweet indulgence after dinner, these cupcakes are sure to be a hit among lemon lovers and cupcake enthusiasts alike.