Description
Delicate lemon cupcakes with a bright tang, soft crumb, and silky frosting, perfect for any gathering.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour, sifted
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, warmed slightly
- 2 tbsp lemon zest, finely grated
- 1/4 cup (60 ml) fresh lemon juice
- 1/3 cup (67 g) sugar (for lemon curd)
- 2 tbsp fresh lemon juice (for lemon curd)
- 1 large egg yolk (for lemon curd)
- 2 tbsp unsalted butter, cold, cut into small pieces (for lemon curd)
- 1 cup (225 g) cream cheese or mascarpone, cold
- 1/2 cup (115 g) unsalted butter, room temperature (for frosting)
- 2 cups (240 g) powdered sugar, sifted
- 1–2 tsp lemon juice (to taste)
- Finishing: thin lemon zest strips or candied lemon slices
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
- Whisk flour, baking powder, and salt in a bowl until evenly combined.
- Cream the room-temperature butter and granulated sugar until pale and airy, about 2–3 minutes. Add lemon zest halfway through creaming.
- Beat in eggs one at a time, scraping the bowl between additions.
- Alternate adding dry ingredients and warm milk in three additions, beginning and ending with the dry mix. Add lemon juice with the final addition.
- Divide batter evenly among liners, filling to about two-thirds full. Tap the pan lightly to remove large air pockets.
- Bake for 16–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
- For lemon curd: whisk sugar, lemon juice, and yolk in a small saucepan over low heat until thickened.
- For frosting: beat cold cream cheese with room-temperature butter until smooth. Gradually add sifted powdered sugar and lemon juice to taste.
- Pipe or spread frosting onto cooled cupcakes and top with a spoonful of chilled lemon curd and lemon zest.
Notes
Tip: Use room-temperature ingredients for better emulsification and a smoother batter. Store unfrosted cupcakes at room temperature for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg