Lemon Vanilla Cupcakes with Fluffy Frosting Recipe
Delight in these zesty and aromatic Lemon Vanilla Cupcakes, perfectly moist with a light crumb and topped with a smooth, fluffy frosting infused with lemon and vanilla extracts. This classic treat combines bright citrus notes with sweet vanilla for a refreshing and comforting dessert that’s ideal for any gathering.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter, sugar, vanilla extract, and lemon extract in a large bowl until the mixture is light, fluffy, and free of butter chunks, which should take a few minutes.
- Add Egg and Milk: Beat the egg and milk into the creamed butter mixture until they are just combined, ensuring not to overmix to maintain a tender crumb.
- Fold in Dry Ingredients: Gently fold in the flour, kosher salt, and baking powder with a large spoon or spatula until the batter is just combined, careful to not overmix to keep the cupcakes light.
- Fill Cupcake Liners: Using a large cookie scoop or spoon, divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising while baking.
- Bake Cupcakes: Place the cupcake tin in the oven and bake for 20-25 minutes, checking doneness by inserting a cake tester into the center of a cupcake; it should come out clean when done.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting, to prevent melting the frosting.
- Make Frosting: In a clean large mixing bowl, cream the butter with lemon and vanilla extracts until smooth using a mixer.
- Add Powdered Sugar and Cream: Gradually add powdered sugar and a pinch of kosher salt, then slowly stream in the heavy cream a little at a time, beating well between additions, until the frosting is smooth, stiff, and fluffy.
- Frost Cupcakes: Transfer the frosting into a piping bag fitted with a large star tip and pipe beautiful swirls atop the cooled cupcakes, or alternatively spread the frosting with a spoon or spatula.
Notes
- Make sure all wet ingredients are at room temperature to ensure proper mixing and a smooth batter.
- Do not overmix the batter once the flour is added to avoid dense cupcakes.
- Cool cupcakes completely before frosting to prevent the frosting from melting.
- You can substitute lemon and vanilla extracts with fresh lemon zest and pure vanilla bean paste for a more natural flavor.
- Store cupcakes in an airtight container in the refrigerator if not serving immediately. Let them come to room temperature before serving.
