Description
These Lemon Vanilla Cupcakes are a delightful treat combining the zesty brightness of lemon with the warm sweetness of vanilla. Soft, moist cupcakes baked to perfection are topped with a luscious, fluffy lemon-vanilla buttercream frosting, making them perfect for any occasion or a refreshing dessert.
Ingredients
Cupcakes
- ½ cup (1 stick) unsalted butter, at room temperature (113 grams)
- 180 grams sugar (¾ cup)
- 10 grams vanilla extract (1 Tablespoon)
- 10 grams lemon extract (1 Tablespoon)
- 1 egg, at room temperature
- 180 grams milk (¾ cup), at room temperature
- 240 grams flour (about 2 cups when measured by scooping and leveling)
- 3 grams kosher salt (1 teaspoon)
- 7 grams baking powder (1 ½ teaspoons)
Frosting
- 4 Tablespoons (½ stick) unsalted butter, at room temperature (56 grams)
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- 365 grams powdered sugar (about 3 cups)
- 115 grams heavy cream (½ cup)
- Pinch of kosher salt
Instructions
- Prepare Oven and Liners: Preheat your oven to 325° Fahrenheit and line a cupcake tin with paper cupcake liners, ensuring they are evenly spaced and securely fitted.
- Cream Butter and Extracts: Using a hand mixer or stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, sugar, vanilla extract, and lemon extract in a large mixing bowl. Mix thoroughly for several minutes until the mixture is light, fluffy, and free of butter lumps.
- Add Egg and Milk: Beat the egg and room temperature milk into the creamed mixture until just combined to ensure a smooth batter without overmixing.
- Incorporate Dry Ingredients: Gently fold in the flour, kosher salt, and baking powder using a large spoon or spatula until the batter comes together evenly without overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Use a large cookie scoop or spoon to divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full for proper rising.
- Bake Cupcakes: Place the cupcake tin in the preheated oven and bake at 325° F for 20-25 minutes. Test doneness by inserting a cake tester or toothpick into the center of a cupcake; it should come out clean without wet batter.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack. Allow them to cool completely before frosting to prevent melting and sliding of the frosting.
- Prepare Frosting Base: In a clean large bowl, cream together the unsalted butter, lemon extract, and vanilla extract with a hand or stand mixer until smooth and creamy.
- Add Powdered Sugar and Cream: Gradually add powdered sugar and a pinch of kosher salt to the creamed butter, then slowly stream in the heavy cream while beating continuously. Continue mixing until the frosting is smooth, fluffy, stiff, and holds its shape.
- Frost Cupcakes: Transfer the frosting to a piping bag fitted with a large star tip and pipe decorative swirls onto the cooled cupcakes. Alternatively, spread the frosting using a spoon or offset spatula for a rustic finish.
Notes
- Ensure ingredients like butter, egg, and milk are at room temperature for optimal mixing and texture.
- Do not overmix the batter once dry ingredients are added to keep cupcakes tender and fluffy.
- Baking time may vary slightly depending on your oven; keep an eye after 20 minutes.
- The frosting can be adjusted in consistency by adding more cream to loosen or more powdered sugar to thicken.
- Use fresh lemon and vanilla extracts for the best flavor in both cupcakes and frosting.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
