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.
Notes
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in an airtight container in the refrigerator for up to 3-4 days. If refrigerated, allow frosted cupcakes to sit at room temperature for about 30 minutes before serving.
