Zingy Homemade Lemon Cupcakes with Vanilla Frosting Recipe

Crafting delectable lemon cupcakes brings pure joy to any kitchen adventure.

Sweet citrus notes dance across your taste buds with each delightful bite.

Soft, fluffy textures melt smoothly against creamy vanilla frosting.

Our simple recipe transforms basic ingredients into an extraordinary dessert.

Zesty lemons add bright, refreshing complexity to classic cupcake perfection.

A touch of love and careful mixing create magic in every single serving.

You’ll want to savor these sunshine-inspired treats right from the first magical moment.

Bake these irresistible cupcakes and watch smiles bloom around your table.

Homemade Lemon Cupcakes – A Zesty, Sweet Celebration

• Crowd-Pleasing Comfort Food: A hearty meatloaf casserole that brings everyone together with its rich, satisfying flavors and cheesy goodness.
• Customize with Ease: Swap ingredients like ground turkey for beef, add different herbs, or experiment with cheese varieties to make the recipe uniquely yours.
• One-Pan Wonder: Simplifies cooking by combining protein, potatoes, and toppings in a single baking dish, minimizing cleanup and maximizing deliciousness.
• Family-Friendly Feast: Packed with familiar flavors kids and adults adore, making mealtime a stress-free and enjoyable experience for the whole family.

What Goes In Homemade Lemon Cupcakes With Frosting

• Flour: A crucial base that provides structure and texture to the cupcakes.
• Baking Powder, Baking Soda: Leavening agents that help the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcake batter.

• Butter: Adds richness and helps create a tender crumb in the cupcakes.
• Sugar: Provides sweetness and contributes to the cupcakes' soft texture.
• Eggs: Bind the ingredients together and add moisture to the batter.
• Sour Cream, Milk: Contribute to the cupcakes' moisture and create a tender crumb.
• Lemon Zest, Lemon Juice: Provide bright, citrusy flavor and aroma to the cupcakes.
• Vanilla Extract: Adds depth and enhances the overall flavor profile.

• Butter: Creates a creamy base for the frosting.
• Powdered Sugar, Vanilla Extract, Heavy Cream: Combine to make a smooth, sweet, and spreadable frosting.

• Cupcake Liners: Prevent the cupcakes from sticking and make serving easier.

Making Homemade Lemon Cupcakes With Fluffy Frosting

Step 1: Prepare the Oven and Baking Gear

Crank up your oven to 350F (175C) and dress your muffin tin with cheerful cupcake liners. This sets the stage for cupcake magic!

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Give it a good mix and set aside for later.

Step 3: Create the Cupcake Base

In a large mixing bowl, cream butter and sugar until they transform into a light, fluffy cloud.

• Sour cream
• Milk
• Lemon zest
• Lemon juice
• Vanilla extract

Blend until everything is harmoniously mixed.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients. Stir gently until just combined – don’t overmix!

You want tender, melt-in-your-mouth cupcakes.

Step 5: Bake the Cupcakes

Distribute the batter evenly among the cupcake liners.

Slide the tray into the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick – it should come out clean.

Let the cupcakes cool completely.

Step 6: Craft the Vanilla Frosting

Beat butter until it becomes creamy and dreamy.

• Powdered sugar
• Vanilla extract
• Heavy cream

Whip until smooth and spreadable. Once cupcakes are cool, generously frost each one with this heavenly topping.

Little Secrets To Lemon Cupcakes With Vanilla Frosting

• Zest fresh lemons for maximum citrusy flavor and avoid using bottled lemon juice to ensure a bright, authentic taste.
• Bring ingredients like eggs and butter to room temperature before mixing to create a smoother, more consistent batter.
• Use an ice cream scoop for perfectly even cupcake sizes and consistent baking results.
• For a gluten-free version, replace all-purpose flour with a 1: 1 gluten-free baking flour blend and check ingredient labels carefully.
• Allow cupcakes to cool completely before frosting to prevent melting and ensure a clean, professional-looking decoration.

Homemade Lemon Cupcakes – Ways To Make Them Unique

• Lavender Lemon Cupcakes: Infuse the batter with dried lavender flowers and add a subtle lavender extract to create a floral, aromatic version of the classic lemon cupcake.
• Blueberry Lemon Cupcakes: Fold fresh or frozen blueberries into the batter and top with a blueberry-swirled vanilla frosting for a fruity, summery treat.
• Coconut Lemon Cupcakes: Mix shredded coconut into the batter and sprinkle toasted coconut flakes on top of the frosting for a tropical, textured experience.
• Limoncello Lemon Cupcakes: Brush cooled cupcakes with limoncello liqueur and add a splash to the frosting for an adult-friendly, boozy version of the classic recipe.

Tasty Pairings With Lemon Cupcakes And Frosting

• Zesty Lemon Picnic Delight: Pack these cupcakes in a cute basket with fresh berries and mint leaves. Wrap individually in parchment paper for a charming outdoor treat that screams summer freshness.
• Afternoon Tea Elegance: Serve on delicate china plates with a side of lavender tea. Garnish with candied lemon peels and edible flowers to create a sophisticated dessert perfect for refined gatherings.
• Dessert Bar Extravaganza: Arrange cupcakes on tiered stands with different heights. Mix lemon cupcakes with other flavor variations like blueberry or raspberry to create a colorful and tempting dessert display that guests will adore.

Save Lemon Cupcakes With Vanilla Frosting For Later

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving to enjoy the best texture and flavor.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature and frost before serving.
• Keep unfrosted cupcakes in a sealed container at room temperature for 1-2 days. Ensure the container is placed in a cool, dry spot away from direct sunlight.
• Store vanilla frosting in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before using to restore its creamy consistency.

FAQs

• How do I get the best lemon flavor in these cupcakes?

Use fresh lemon zest and freshly squeezed lemon juice. The zest contains essential oils that provide intense citrus flavor, while fresh juice ensures a bright, tangy taste that enhances the overall cupcake profile.

• Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving to maintain the frosting’s freshness and texture.

• What if my batter looks curdled when mixing wet ingredients?

Don’t worry – this is normal. Continue mixing, and the batter will come together smoothly. The slight curdling happens when cold eggs and dairy meet, but it won’t affect the final cupcake texture.

Homemade Lemon Cupcakes with Vanilla Frosting Recipe

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4.8 from 29 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Delightful homemade lemon cupcakes with vanilla frosting bring zesty citrus charm to classic desserts. Perfectly balanced flavors and creamy texture invite you to savor each sweet, tangy bite.

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Ingredients

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• 1.5 cups (360 ml) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 0.5 cup (113 g) unsalted butter (room temperature)
• 0.25 cup (60 ml) sour cream
• 0.25 cup (60 ml) whole milk
• 2 lemons (zest and juice)
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 tsp pure vanilla extract

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Instructions

1. Prepare the oven at 350°F (175°C) and arrange cupcake liners in a muffin tin.
2. Combine flour, leavening agents, and salt in a mixing bowl, then set aside.
3. Cream butter and sugar until the mixture becomes airy and pale, incorporating eggs individually.
4. Blend in sour cream, milk, zesty lemon essence, citrus juice, and vanilla extract into the butter mixture.
5. Fold dry ingredients into the wet ingredients, stirring gently until just incorporated.
6. Distribute batter evenly across cupcake liners, filling each about two-thirds full.
7. Bake for 18-22 minutes, checking doneness with a toothpick that should emerge clean when inserted.
8. Allow cupcakes to cool completely on a wire rack before frosting.
9. Whip butter until smooth and creamy for the frosting base.
10. Gradually incorporate powdered sugar, vanilla extract, and heavy cream, blending until the frosting reaches a silky, spreadable consistency.
11. Generously spread or pipe the vanilla frosting onto the cooled cupcakes.

Notes

• Check ingredient temperatures by letting butter, eggs, and sour cream sit at room temperature for even mixing and better texture.
• Zest lemons carefully to avoid bitter white pith, using only the bright yellow outer layer for maximum citrus flavor.
• Avoid overmixing batter to prevent tough cupcakes, stop mixing once dry ingredients are just incorporated.
• Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210 kcal
• Sugar: 15 g
• Sodium: 120 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 45 mg