Lemon Buttermik Cupcakes Recipe

Name: Lemon Buttermik Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup buttermilk; 1 grated lemon, zest of; 1 teaspoon vanilla extract; ½ cup butter, softened; ¾ cup sugar; 1 large egg; 1 egg yolk

Servings: persons

1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 grated lemon, zest of
1 teaspoon vanilla extract
½ cup butter, softened
¾ cup sugar
1 large egg
1 egg yolk

1
Preheat oven to 350*.Line muffin tins with paper liners and set aside.
2
In small bowl, whisk flour, baking powder, baking soda and salt.set aside.
3
In another small bowl, combine buttermilk, lemon zest and vanilla.set aside.
4
In a medium bowl, beat butter till light and fluffy, on high speed, beat in egg then egg yolk, lower speed to low, beat in flour mixture alternately with buttermilk mixture, just till blended.
5
spoon batter into prepared muffin tins.
6
Bake till tops are golden and springy.about 20-22 minutes.
7
Cool for 15 minutes in muffin tins on wire rack.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and more.

Yes, Lemon Buttermik Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Buttermik Cupcakes

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