Get ready for a delightful treat with these light and fluffy lemon cupcakes, perfect for a quick and easy summer recipe! They’re moist, bursting with lemony goodness, and topped with a heavenly lemon buttercream.
Why You’ll Love This Recipe:
- Despite being made from scratch, these lemon cupcakes are a breeze to whip up!
- The texture and flavor are spot on, offering a delightful balance.
- These zesty cupcakes boast moistness and a rich lemon flavor, complemented by a tangy buttercream.
- Ideal for the spring or summer season!
- Easily adaptable to dairy-free by using dairy-free yogurt.
- Want them gluten-free? Just swap the all-purpose flour for a gluten-free 1:1 flour blend.
Tips And Tricks:
- Use an electric mixer for best results, but no worries if you don’t have one—making these by hand works too, just with a little more effort.
- Sift your flour and powdered sugar for the frosting to achieve a smoother texture.
- Don’t have a piping bag? A simple plastic bag with the corner snipped off will do the trick for applying the frosting.
- Be careful not to overmix the batter; too much mixing can result in dense cupcakes.
- Similarly, avoid over-baking the cupcakes—remove them from the oven when they’re done, but not golden brown, for the perfect soft and moist lemony goodness.
Frequently Asked Questions:
- Can I turn this cupcake recipe into a cake? Absolutely! Just divide the batter evenly between two 8-inch or 9-inch pans and bake for 40-50 minutes, ensuring not to over-bake.
- Can I make these gluten-free? Yes, simply substitute with a gluten-free flour blend like King Arthur’s or Bob’s Red Mill.
- Can I make these dairy-free? Absolutely! Swap out dairy ingredients with dairy-free alternatives, such as dairy-free yogurt and coconut whip for the frosting.
Lemon Cupcakes
Ingredients
Lemon Cake:
- 1 cup melted coconut oil
- 1 cup monk fruit sweetener or cane sugar
- 2 large eggs
- 1 1/4 cup Greek yogurt
- 1 + 1/3 cup milk of choice
- 2 tbsp lemon juice
- 1 tsp lemon extract
- – tsp vanilla extract
- 2 + 3/4 cups all-purpose flour sifted (or gluten-free 1:1 flour blend)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Frosting:
- 1 cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract
Instructions
- Preheat your oven to 350°F and line a cupcake tin with liners.
- Using an electric mixer, blend melted coconut oil and monk fruit sweetener until smooth.
- Add eggs one at a time, followed by Greek yogurt, milk, lemon juice, and extracts.
- Sift in flour, baking powder, baking soda, and salt. Mix until combined.
- Fill cupcake liners and bake for 25-30 minutes until done.
- For the frosting, whisk room temperature butter and cream cheese until fluffy.
- Sift in powdered sugar, add extracts, and whisk until smooth.
- Once cupcakes are cooled, frost them, top with lemon zest, and enjoy!