Get ready to experience pure citrus bliss with these Fluffiest Lemon Cupcakes. This recipe delivers incredibly light and tender cupcakes bursting with bright lemon flavor, perfect for any occasion.
Key Ingredients for Fluffiest Lemon Cupcakes
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk (whole milk recommended for richness)
- ¼ cup (60ml) fresh lemon juice (from about 1-2 lemons)
- 1 tablespoon lemon zest (from about 1-2 lemons)
- For the Lemon Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
How to Make Fluffiest Lemon Cupcakes
These Fluffiest Lemon Cupcakes are surprisingly simple to bring to life, making them an ideal treat for beginners and seasoned bakers alike. The secret lies in a few key techniques that ensure an unbelievably light and airy crumb, making each bite a burst of sunshine. Expect these delightful treats to be ready in approximately 40 minutes of active prep and baking.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Liquids: In a small bowl or liquid measuring cup, whisk together the milk, fresh lemon juice, and lemon zest.
- Alternate Dry and Wet: With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial for a tender crumb.
- Make the Frosting: While the cupcakes cool, prepare the lemon cream cheese frosting. In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until incorporated. Increase the speed to medium-high and beat until light and fluffy.
- Adjust Consistency: Add the fresh lemon juice, 1 tablespoon at a time, until the frosting reaches your desired consistency. Stir in the extra lemon zest if using.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting. You can use a piping bag for a beautiful presentation or a simple spatula.
Why You’ll Love This Fluffiest Lemon Cupcakes
You’ll absolutely adore these Fluffiest Lemon Cupcakes for their unparalleled lightness and vibrant, true lemon flavor. Unlike denser lemon cakes, these bake up incredibly airy and moist, creating a melt-in-your-mouth experience that’s simply divine. Plus, whipping up a batch at home is far more economical than buying specialty cupcakes, allowing you to enjoy this little luxury without breaking the bank. The zesty punch of fresh lemon, amplified by the tangy cream cheese frosting, makes them a sophisticated yet approachable treat.
Imagine the bright, sunshine-yellow cakes topped with swirls of creamy, tangy frosting – it’s a sensory delight! These are perfect for brightening any day, from casual gatherings to special celebrations, and they stand out amongst other baked goods with their distinct citrus character. If you’re a fan of lemon bars, you’ll find these cupcakes offer a similar delightful flavor profile in a wonderfully portable and shareable form. So, go ahead and treat yourself and your loved ones to a batch of these irresistible cupcakes – you won’t regret it!
Storing and Reheating Tips
- Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Refrigerated: Frosted cupcakes are best stored in an airtight container in the refrigerator for up to 3-4 days. This is especially important for cream cheese frosting to maintain its texture.
- Bringing to Room Temperature: If refrigerated, allow frosted cupcakes to sit at room temperature for about 30 minutes before serving to soften the frosting and bring the cake to its optimal texture.
- Freezing Unfrosted Cupcakes: You can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap, then in aluminum foil or place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator, then bring to room temperature before frosting.
- Freezing Frosted Cupcakes: It is generally not recommended to freeze cupcakes with cream cheese frosting as the texture can be compromised upon thawing.
Final Thoughts
These Fluffiest Lemon Cupcakes are a guaranteed crowd-pleaser, effortlessly delivering a burst of sunshine in every bite. Gather your ingredients and give this recipe a try – you’ll be rewarded with a truly delightful homemade treat.
Fluffiest Lemon Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the milk, fresh lemon juice, and lemon zest.½ cup milk, ¼ cup fresh lemon juice, 1 tablespoon lemon zest
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to 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 or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial for a tender crumb.
- While the cupcakes cool, prepare the lemon cream cheese frosting. In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.8 ounces cream cheese, softened, ½ cup unsalted butter, softened
- Gradually add the sifted powdered sugar, beating on low speed until incorporated. Increase the speed to medium-high and beat until light and fluffy.3 cups powdered sugar, sifted
- Add the fresh lemon juice, 1 tablespoon at a time, until the frosting reaches your desired consistency. Stir in the extra lemon zest if using.2-3 tablespoons fresh lemon juice, 1 teaspoon lemon zest (optional, for extra flavor)
- Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting. You can use a piping bag for a beautiful presentation or a simple spatula.