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Lemon Cupcakes
Lemon Cupcakes
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
85 minutes
Homemade lemon cupcakes with fluffy whipped cream icing - a tangy, light and irresistible treat!
Ingredients:
  • 3 cups self-rising flour
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4 large eggs, at room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, divided
  • 2.5 tablespoons fresh lemon juice, divided
  • 2 cups chilled heavy cream
  • 0.75 cup confectioners' sugar
  • 1.5 tablespoons fresh lemon juice
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line 30 cupcake pan cups with paper liners.
  • For the cupcakes, start by sifting flour and salt in a bowl. In a separate bowl, beat butter and sugar together with an electric mixer until light and fluffy. Then, add eggs one at a time, beating well after each addition. Finally, mix in lemon zest and vanilla.
  • Incorporate flour mixture into butter mixture in 3 additions, alternating with milk and lemon juice. Mix until just combined; avoid overmixing.
  • Fill the cupcake liners 3/4 full with batter and bake in the preheated oven until a toothpick comes out clean when inserted in the center, around 17 minutes. Allow the cupcakes to cool in the pans for about 10 minutes before transferring to a rack to finish cooling.
  • Prepare the icing: In a chilled bowl, use an electric mixer on low to beat cream until it starts to thicken. Gradually add confectioners' sugar and lemon juice, beating well after each addition. Increase speed to high and beat until soft peaks form, approximately 5 minutes.
  • Frost the chilled cupcakes with icing and store any extras in the fridge.

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