The Best Lemon Cupcakes Ever Recipes

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LEMON CUPCAKES



Lemon Cupcakes image

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Provided by friedbluetomato

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 12

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g

EXTRA MOIST LEMON CUPCAKES



Extra Moist Lemon Cupcakes image

Make and share this Extra Moist Lemon Cupcakes recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons butter, softened
2/3 cup sugar
2 large eggs, lightly beaten
1 tablespoon ground lemon zest
2 tablespoons lemon juice
1/2 cup yogurt
1/4 teaspoon lemon extract
3 tablespoons granulated sugar
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
  • To make the batter:.
  • whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
  • In medium bowl, beat the butter till light and fluffy --
  • With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
  • Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
  • Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
  • to make the syrup.stir lemon juice and sugar in small cup --
  • Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
  • Handle the cakes very gently.they will be tender and sticky.
  • Bake cakes about 20 minutes -- .

Nutrition Facts : Calories 176.7, Fat 7, SaturatedFat 4.2, Cholesterol 47.6, Sodium 135.3, Carbohydrate 26, Fiber 0.5, Sugar 15, Protein 2.9

LEMON CUPCAKES WITH LEMON FROSTING



Lemon Cupcakes with Lemon Frosting image

The best lemon cupcake topped with a sweet lemon frosting.

Provided by AngelaD

Categories     Desserts     Frostings and Icings     Lemon

Time 30m

Yield 12

Number Of Ingredients 12

¾ cup white sugar, or more to taste
½ cup butter, softened
2 eggs
2 teaspoons lemon extract
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour
⅔ cup cold milk
3 tablespoons butter, softened
2 teaspoons lemon extract
1 teaspoon milk, or more as needed
1 cup confectioners' sugar, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
  • Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
  • Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 35.6 g, Cholesterol 60.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 161.4 mg, Sugar 23.5 g

LEMON CREAM CUPCAKES



Lemon Cream Cupcakes image

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 18

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
FROSTING:
3 tablespoons butter, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1 to 2 tablespoons 2% milk
Additional lemon zest, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.

Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

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