Description
Enjoy these light and fluffy lemon vanilla cupcakes, perfect for any occasion. They feature a tender vanilla cake infused with fresh lemon zest and topped with a smooth, sweet lemon-vanilla buttercream.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup powdered sugar, for dusting (optional)
- For the Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the buttercream: In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the milk, beating until smooth and fluffy. Stir in the vanilla extract, lemon juice, and lemon zest.
- Once the cupcakes are completely cool, frost them with the lemon-vanilla buttercream. Dust with powdered sugar if desired.
Notes
- Ensure your butter, eggs, and buttermilk are at room temperature for the best cake texture.
- Do not overmix the batter once the dry ingredients are added.
- Adjust the amount of lemon zest and juice in the buttercream to your preference.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 300-350
- Sugar: Approximately 30-40g
- Sodium: Approximately 100-150mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-50g
- Fiber: Approximately 1-2g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 50-70mg