Lemon Cupcakes
Delightful and protein-packed lemon cupcakes with a moist and fluffy texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Creates a light and fluffy texture.
- 1 tsp Baking powder Helps the cupcakes rise beautifully.
- 1/2 tsp Baking soda Balances the acidity of the lemon for a perfect bake.
- 1/4 tsp Salt Enhances the sweetness and depth of flavor.
Wet Ingredients
- 1/2 cup Unsalted butter Adds richness and moisture.
- 1/4 cup Vegetable oil Keeps cupcakes extra moist and fluffy.
- 1 cup Sugar Sweetens the cupcakes.
- 2 large Eggs Binds the ingredients together.
- 1 tsp Vanilla extract Adds warmth.
- 1 tbsp Fresh lemon zest Intensifies the lemon flavor.
- 1/2 cup Milk Improves moisture and texture.
- 1/4 cup Fresh lemon juice Gives a refreshing citrus zing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream the unsalted butter and vegetable oil until smooth and creamy, about 3 minutes.
- Gradually add sugar to the butter mixture, beating well after each addition.
- Add the eggs one at a time, mixing well after each egg, followed by the vanilla extract and fresh lemon zest.
Baking
- Start by alternating between adding the dry flour mixture and the milk into the wet ingredients, beginning and ending with the flour mixture.
- Gently mix in the fresh lemon juice until well combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving
- Prepare the lemon buttercream frosting by beating the room temperature butter until creamy.
- Gradually add the powdered sugar, mixing until smooth; then add the lemon juice and lemon zest.
- Frost your cupcakes generously with lemon buttercream using a spatula or piping bag.
- Decorate with additional lemon zest or a slice of lemon.
- Enjoy your delicious Lemon Cupcakes instantly or store them for later!
Notes
Use room-temperature ingredients for a smoother batter. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. These cupcakes freeze well for up to 3 months.