Lemon Cupcakes

Dawn NoltAuthorDawn NoltCategory, Tags, , DifficultyIntermediateRating

Cupcake lovers will love our lemon cupcakes! The frosting, made with whipping cream and real lemon juice, is so light and airy and perfectly lemon!

Yields30 Servings
Cook Time15 mins

 1 cup butter, room temperature
 2 cups white sugar
 4 Nature's Yoke eggs, at room temperature
 1 tsp vanilla extract
 2 tbsp lemon zest
 3 cups all-purpose flour
 1 tbsp baking powder
 ½ tsp salt
 1 cup whole milk, divided
 2 ½ tbsp fresh lemon juice, divided
Lemon Cream Icing
 2 cups heavy whipping cream
 ¾ cup powdered sugar
 1 ½ tbsp fresh lemon juice
 yellow food coloring (optional)

1

Preheat oven to 375 F. Line 30 cupcake pan cups with liners.

2

In a mixing bowl, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating until each egg is incorporated. Mix in vanilla and lemon zest.

3

Combine flour, baking powder and salt together in a separate bowl. Gently beat flour mixture into butter mixture, a little at a time, alternating with the milk and lemon juice. Beat just until combined; do not over mix.

4

Fill the prepared cupcake liners 3/4 full with batter. Bake in preheated oven for 17 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool before icing.

To Make the Icing
5

Beat the cream on LOW speed, in a chilled bowl, until cream begins to thicken. Add the powdered sugar and lemon juice a little at a time, beating after each addition.

6

Increase mixer speed to HIGH and beat until the icing forms soft peaks. If using yellow food coloring, stir drops in to desired color. Pipe onto cooled cupcakes. Refrigerate leftovers.

Ingredients

 1 cup butter, room temperature
 2 cups white sugar
 4 Nature's Yoke eggs, at room temperature
 1 tsp vanilla extract
 2 tbsp lemon zest
 3 cups all-purpose flour
 1 tbsp baking powder
 ½ tsp salt
 1 cup whole milk, divided
 2 ½ tbsp fresh lemon juice, divided
Lemon Cream Icing
 2 cups heavy whipping cream
 ¾ cup powdered sugar
 1 ½ tbsp fresh lemon juice
 yellow food coloring (optional)

Directions

1

Preheat oven to 375 F. Line 30 cupcake pan cups with liners.

2

In a mixing bowl, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating until each egg is incorporated. Mix in vanilla and lemon zest.

3

Combine flour, baking powder and salt together in a separate bowl. Gently beat flour mixture into butter mixture, a little at a time, alternating with the milk and lemon juice. Beat just until combined; do not over mix.

4

Fill the prepared cupcake liners 3/4 full with batter. Bake in preheated oven for 17 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool before icing.

To Make the Icing
5

Beat the cream on LOW speed, in a chilled bowl, until cream begins to thicken. Add the powdered sugar and lemon juice a little at a time, beating after each addition.

6

Increase mixer speed to HIGH and beat until the icing forms soft peaks. If using yellow food coloring, stir drops in to desired color. Pipe onto cooled cupcakes. Refrigerate leftovers.

Lemon Cupcakes
2018-10-10T16:55:35+00:00June 11th, 2018|

About the Author:

Dawn Nolt
Dawn Nolt is a mother of four. Like you, she prepares meals every day for her growing family. Healthy cooking is a lifeskill that was passed down from her mother, who published a cookbook when Dawn was a girl. She enjoys photography and capturing the beauty and texture of food through the lens.

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