Lemon Cupcakes
Are you looking for a sweet treat that’s both refreshing and delightful? These lemon cupcakes are the perfect answer! With a light, fluffy texture and a zesty lemon flavor, they are sure to impress your family and friends. Whether it’s a sunny afternoon or a special occasion, these cupcakes will add a touch of brightness to your dessert table. Let’s get started on this easy and delicious recipe!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 20 minutes, with an additional 20 minutes for baking.
Nutritional Value
Each serving (1 cupcake) contains approximately 200 calories, 8g of fat, 28g of carbohydrates, and 2g of protein. This is based on a standard cupcake size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
Alternative Ingredients
If you prefer a healthier option, you can substitute all-purpose flour with whole wheat flour or almond flour. For a dairy-free version, use coconut oil instead of butter and almond milk instead of regular milk.
Serving and Pairings
These lemon cupcakes pair wonderfully with a cup of tea or lemonade. You can also serve them with fresh berries or a light fruit salad for a refreshing dessert.
Storage and Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can freeze them for up to 2 months; just ensure they are well-wrapped.
Cooking Mistakes
- Not measuring ingredients accurately can lead to dry or dense cupcakes.
- Overmixing the batter will result in tough cupcakes.
- Not preheating the oven can cause uneven baking.
- Using cold eggs or butter can affect the batter consistency.
- Skipping the cooling step before frosting can cause melting.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let the cupcakes cool completely for easier frosting.
- Consider adding a lemon glaze on top for extra zing.
- Store cupcakes in a cool, dry place to maintain freshness.
FAQs
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the other ingredients for gluten content.
How can I make these cupcakes more lemony?
You can increase the amount of lemon zest or add lemon extract to enhance the flavor.
Can I freeze lemon cupcakes?
Absolutely! Just make sure they are well-wrapped to prevent freezer burn.
What frosting works best with lemon cupcakes?
A cream cheese frosting or a light buttercream with lemon zest complements the cupcakes beautifully.
How do I know when my cupcakes are done?
Insert a toothpick into the center; if it comes out clean, your cupcakes are ready.
Conclusion
Lemon cupcakes are a delightful treat that brings a burst of flavor to any occasion. With their light texture and zesty frosting, they are sure to be a hit at your next gathering. Enjoy baking and sharing these delicious bites with loved ones!
Lemon Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
