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Lemon Cupcakes

lemon cupcakes

Bright, sweet, and easy lemon cupcakes that taste like a warm hug on a cloudy day — perfect for a lil’ dose of sunshine!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 249 kcal

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Measuring cups & spoons
  • Microplane for zest
  • Cupcake pan & liners
  • Spatula to lick later — duh!

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup butter softened, trust me on this
  • 2 large eggs
  • ½ cup milk
  • ¼ cup fresh lemon juice
  • Zest of one big lemon the secret star
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract

For the frosting — the fun part:

  • ½ cup butter (softened, again!)
  • 2 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • Pinch of salt
  • A splash of cream if it’s too thick

Instructions
 

  • Dry stuff first
    I’ll be real, I wasn’t even sure I’d get it right. I grabbed a bowl and just dumped in the flour, baking powder, and salt. Gave it a lil’ stir and crossed my fingers.
  • Butter + sugar = magic vibes
    I put the butter and sugar in a bowl and started mixing. At first, it looked like a total mess. I was like, “This is not gonna work,” but girl… when it turned all fluffy and pale, I was like, “Hold up, we’re onto something!”
  • Adding the good stuff
    I added the eggs one by one, then vanilla and lemon zest. And the smell?
    It legit made me smile — I wasn’t expecting that.
    Then I slowly mixed in the dry stuff with the milk and lemon juice, trying not to overthink it. And honestly, I was just happy it looked like batter and not cement.
  • Into the oven they go
    I lined my cupcake pan, filled them about 2/3 of the way (eyeballed it like always), and popped them in the oven at 350°F (175°C).
    Girl, I was literally pacing around the kitchen waiting for that lemony smell to fill the air. And when it did?
    I just knew it was gonna be a good day.
  • Frosting time!
    Whipped up the butter and powdered sugar with the lemon juice and zest. It looked too thick at first, but a lil’ cream fixed that right up.
    I tasted it — almost too many times — and had to physically stop myself from eating it straight from the bowl.

Notes

  • The lemon zest is non-negotiable — it’s what gives that fresh, zingy pop.
  • Soft butter makes everything easier — don’t skip that step!
  • Wanna be extra? Pipe in some lemon curd for a surprise.
  • These cupcakes are a mood boost on their own — messy frosting or not.
Keyword Lemon cupcakes