Triple lemon cupcakes recipe

Lemon flavor is robust in the batter, lemon curd filling, and frosting of these cupcakes. Bring these lemon cupcakes to your spring or summer party!

– 1 ¾ cups cake flour spooned & leveled (190 grams) – 2 teaspoons baking powder – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams) – 1 cup granulated sugar (200 grams) – 2 large eggs at room temperature – 3 tablespoons fresh lemon juice (45 ml) – 1 tablespoon finely grated lemon zest – 1 teaspoon pure vanilla extract – ½ cup buttermilk at room temperature (120 ml)

Ingredient

Direction

Making lemon cupcakes: Preheat oven to 350°F (180°C). Place 16 cupcake liners in two 12-count or one 24-count muffin pans. In a large bowl, mix cake flour, baking powder, and salt.

1

Beat the butter and granulated sugar for 3–4 minutes in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer.

2

Mix eggs individually. Combine lemon juice, zest, and vanilla. Here, the mixture may look curdled. Stir the dry ingredients into the buttermilk twice.

3

 Turn and mix the batter using a rubber spatula. Divide batter evenly among 16 cupcake liners, filling them about ⅔ full. 

4

Bake cupcakes until a toothpick inserted into the center comes out clean and tops spring back, 15–20 minutes. Cool cupcakes on wire rack after carefully removing from pan.

5

Also See: 

Cookie dough dip recipe