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Lemonade Cupcakes from Scratch

Zesty Lemonade Cupcakes from Scratch that Brighten Your Day

These Lemonade Cupcakes from Scratch are a joyful celebration of sunshine, bringing the refreshing tang of lemonade straight to your kitchen.
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Prep Time 15 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 41 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Unsalted Butter softened
  • 1.5 cups Sugar
  • 3 large Eggs room temperature
  • 1 teaspoon Vanilla Extract pure recommended
  • 2 cups All-Purpose Flour do not substitute with cake flour
  • 2 teaspoons Baking Powder ensure it is fresh
  • 0.5 teaspoon Sea Salt do not omit
  • 1 cup Whole Milk can substitute with non-dairy option
  • 2 Lemons (zest and juice) use fresh lemons
For the Frosting
  • 4 cups Powdered Sugar optional alternatives available
  • 1 cup Heavy Whipping Cream can be replaced with milk
  • 1 teaspoon Lemon Extract optional but recommended

Equipment

  • Stand mixer
  • Cupcake tin
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cupcake tin with paper liners.
  2. In a stand mixer, cream together softened unsalted butter and sugar until light and fluffy, about 3–5 minutes.
  3. Add eggs one at a time, mixing well after each, then add vanilla extract and blend until smooth.
  4. Whisk together flour, baking powder, and sea salt in a separate bowl and set aside.
  5. Gradually incorporate the dry mixture into the wet ingredients until just combined, avoiding over-mixing.
  6. Mix in whole milk, freshly squeezed lemon juice, and zest until well combined with the batter.
  7. Fill lined cupcake tins about 2/3 full with batter for uniform baking.
  8. Bake for approximately 21 minutes or until a toothpick inserted comes out clean.
  9. Allow cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  10. In a stand mixer, combine frosting ingredients and beat until smooth and fluffy.
  11. Pipe the lemon buttercream frosting onto cooled cupcakes and garnish if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Use fresh ingredients for best results and allow cupcakes to cool completely before frosting to prevent melting.

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