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When it comes to desserts, lemon-flavored treats hold a special place in the hearts of many. Their unique blend of tartness and sweetness can elevate any occasion, making them a favorite among dessert enthusiasts. One such delightful treat is the Zesty Lemon Cupcake. These cupcakes are not only light and refreshing, but they also embody the essence of spring and summer, bringing a burst of sunshine to your palate with every bite.

Lemon Cupcakes with Cream Cheese Frosting

Bring a burst of sunshine to your dessert table with these delightful Zesty Lemon Cupcakes! Perfect for any occasion, these light and refreshing treats feature a creamy cream cheese frosting and a hint of lemon zest that will leave your guests craving more. Follow our step-by-step guide to create these airy beauties right in your kitchen. Discover the joy of baking with this easy recipe! #LemonCupcakes #Baking #Dessert #SweetTreats #CupcakeRecipe #SpringBaking #BakingFun
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Ingredients
  

For the Cupcakes:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

          Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Start and finish with the dry ingredients. Mix until just combined. Fold in the lemon zest.

            Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Allow the cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

                  Make the Frosting: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Add the lemon juice, lemon zest, and vanilla extract. Beat until light and fluffy.

                    Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.

                      Garnish and Serve: Optionally, decorate with additional lemon zest or a slice of lemon on top. Enjoy your delicious lemon cupcakes!

                        Prep Time: 20 mins | Total Time: 1 hr | Servings: 12 cupcakes