Lemon Cupcakes Recipe

Name: Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 Tablespoon baking Powder; 1/2 teaspoon salt; 2 cups sugar; 4 Tablespoons grated lemon zest (4-5 lemons); 1 cup unsalted butter, room temperature; 4 eggs, room temperature; 1/2 teaspoon almond extract; 1 cup buttermilk (allow it to sit at room temp for 20 minutes); 2 Tablespoons fresh lemon juice

Servings: persons

3 cups all-purpose flour
1 Tablespoon baking Powder
1/2 teaspoon salt
2 cups sugar
4 Tablespoons grated lemon zest (4-5 lemons)
1 cup unsalted butter, room temperature
4 eggs, room temperature
1/2 teaspoon almond extract
1 cup buttermilk (allow it to sit at room temp for 20 minutes)
2 Tablespoons fresh lemon juice

1
Preheat the oven to 325. Line muffin tins with paper cups.
2
In a large bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand-mixer, combine the sugar and lemon zest. Use your finger tips to rub the zest into the sugar until it's moist and fragrant. Add the butter and, using the paddle attachment, beat on med-high until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating for about 1 minute per egg. Scrape down the sides of the bowl as needed. Beat in the almond extract.
3
In a small bowl, whisk together the buttermilk and lemon juice. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
4
Divide the batter evenly among the prepared tins and bake for 20-25 minutes until tests clean. Allow to cool completely before frosting.

1685

kcal

Calories

103

Fat

175

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 10 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 Tablespoon baking Powder, 1/2 teaspoon salt, 2 cups sugar, and more.

Yes, Lemon 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 Cupcakes

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