Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in lemon juice and lemon zest.
- Divide batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- For the Lemon Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Once cupcakes are completely cool, drizzle with lemon glaze.
Notes
- Do not overmix the batter to ensure light and fluffy cupcakes.
- Adjust lemon juice in the glaze to achieve desired consistency.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 30g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg