Lemon Cupcake Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup buttermilk

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then the lemon juice and zest.
4. With the mixer on low speed, add the flour mixture and buttermilk alternately in three parts, beginning and ending with the flour mixture. Beat until just combined.
5. Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let cool completely before frosting.

Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 tbsp fresh lemon juice
• 1 tbsp heavy cream
• 1 tsp lemon zest

Instructions:

1. In a large bowl, beat the butter with an electric mixer until light and fluffy.
2. Gradually beat in the confectioners’ sugar until fully incorporated.
3. Beat in the lemon juice, heavy cream, and lemon zest until smooth and creamy.
4. Frost the cupcakes using a piping bag or a small spatula.

Verdict:

These lemon cupcakes are a delicious and gourmet dessert option. The combination of tart lemon and sweet frosting is sure to please any palate. Serve them at your next party or special occasion for a treat that everyone will enjoy.

Serving Suggestions:

• Garnish with a small wedge of fresh lemon or a sprinkle of yellow sugar crystals.
• Pair with a cup of tea or coffee for a refreshing afternoon snack.
• Serve alongside fresh berries or a fruit salad for a light and summery dessert.