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Lemon Cupcake Recipe

Lemon Cupcake Recipe

Make these Easy Lemon Cupcakes that can also be made gluten-free too! Grab this simple recipe for spring.

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 serving

Calories: 226 kcal per serving

Ingredients

  • 3 Cups - All-Purpose Flour or Gluten-Free All-Purpose Flour
  • 1 Tbsp - Baking Powder
  • ½ Tsps - Salt
  • 1 Cup - Room Temp
  • 2 Cups - White Granulated Sugar
  • 4 - Eggs
  • 3 Tbsps - Lemon Zest
  • 2 Tbsps - Fresh Lemon Juice
  • 1 Tsp - Vanilla Extract
  • 1 Cup - Buttermilk
  • Frosting or Fresh Whipped Cream
  • Lemon
  • 1 Pint - Heavy Whipping Cream
  • 8 Tbsps - Powdered Sugar
  • ½ Tsps - Vanilla Extract

Instructions

  1. Preheat the oven to 350°F and fill a cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating after each addition, scrape down the sides of the bowl.
  5. Beat in the zest and vanilla extract.
  6. Add dry mixture alternating with buttermilk and lemon juice, beating just until combined after each addition.
  7. Divide the batter into cupcake liners.
  8. Bake at 350°F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool on a wire rack after cook time.
  10. Frost with fresh whip cream or frosting of your choice.
  11. If you are making the whipped cream in this recipe, add the whipping cream, powdered sugar, and vanilla into a mixing bowl. Whip this on high for about 3 minutes until the whipped cream is formed.
  12. Place the whipped cream into a decorator's bag with the Wilton 1M tip and frost the cupcakes.
  13. Garnish with Lemon Slices.

Nutrition

Energy: 226 kcal | Total Fat: 16 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 76 mg | Total Carbs: 35 g | Fiber: 1 g | Sugars: 23 g | Proteins: 4 g | Sodium: 78 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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