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Creamy Lemon Cupcakes Recipe With Zesty Cream Cheese Frosting Easy and Best

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Delight in moist, tender lemon cupcakes topped with a light and zesty cream cheese frosting. This easy recipe balances bright citrus flavors with creamy sweetness, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest (from about 2 lemons)
  • 3 tablespoons fresh lemon juice (about 1–2 lemons)
  • ½ cup (120 ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  6. Spoon batter into liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops spring back lightly.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy.
  10. Mix in lemon zest, lemon juice, vanilla, and salt. Adjust lemon or sugar to taste.
  11. Frost cooled cupcakes using a piping bag or butter knife. Garnish with thin lemon slices or zest if desired.

Notes

Use fresh lemon zest and juice for best flavor. Do not overmix batter to keep cupcakes tender. Chill frosting if too soft before piping. Brush cupcakes with lemon syrup for extra moisture if desired. Can substitute almond flour for gluten-free or vegan ingredients for dairy-free/vegan versions.

Nutrition

Keywords: lemon cupcakes, cream cheese frosting, easy cupcakes, lemon dessert, zesty frosting, moist cupcakes, quick dessert

Find it online: https://evabakery.com/creamy-lemon-cupcakes-recipe-with-zesty-cream-cheese-frosting-easy-and-best/