Lemon Cupcakes with Frosting

Table of contents:

Lemon Cupcakes with Frosting
Lemon Cupcakes with Frosting


  • 3 cups flour
  • ½ teaspoon s alt
  • 1 cup butter, softened at room temperature
  • 2 cups sugar
  • 4 eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup fresh milk
  • 2 and ½ tablespoons lemon juice
  • For the cream:
  • 2 cups chilled heavy cream
  • ¾ cup powdered sugar
  • 1 and ½ tablespoons fresh lemon juice


Heat the oven to 190 degrees. Line 30 muffin tins with paper baskets.

Mix the flour with the s alt in a bowl. In another bowl, mix the butter and sugar using a mixer. The mixture should become soft and fluffy. Beat in the eggs one at a time, waiting until each one is well beaten before adding the next. Add the vanilla and lemon peels to them.

Carefully beat the flour mixture together with the butter, pouring in parts, alternating a part of flour, fresh milk and lemon juice, then again flour. When completely combined, beat one last time with the mixer. Be careful not to over beat.

Fill ¾ of the prepared molds with the dough. Bake in the preheated oven until toothpick dry or about 20 minutes. Remove the cupcakes and cool for 10 minutes before removing from the pans.

For the cream:

Beat the cold cream with a mixer in a chilled bowl - at first on low speed, then on high speed. Be careful not to over whip the cream or it will curdle.When it starts to thicken, add a little powdered sugar and lemon juice. Increase the speed a little more and give it a final beat. The cream will be ready when peaks form when the whisks are removed.

Garnish the cupcakes with the cream.

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