Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled can work in a pinch. Use the same amount, but expect slightly less vibrant taste. Always use fresh zest when possible, as this provides essential oils that bottled juice lacks.

Why did my cupcakes sink in the middle?

This usually happens from opening the oven door too early, expired leavening agents, or incorrect oven temperature. Avoid opening the oven for the first 15 minutes of baking, and replace baking powder every 6 months.

Can I make these ahead for a party?

Absolutely! Bake cupcakes up to two days ahead and store covered. Frost them the day of serving for the freshest appearance, or frost ahead and refrigerate, bringing to room temperature before serving.

How do I prevent the paper liners from peeling off?

This happens when cupcakes are stored while still warm or in humid conditions. Cool completely before storing, and consider using foil liners or lightly greasing paper liners for better adhesion.

Can I double this recipe?

Yes, this recipe doubles beautifully. Use two 12-cup muffin tins and rotate their positions halfway through baking for even results. You may need to extend baking time by 1-2 minutes.

What's the best way to get even cupcake sizes?

Use an ice cream scoop or measuring cup to portion batter evenly. A standard ¼ cup measure works perfectly for regular-sized cupcakes, ensuring uniform baking and professional appearance.

Lemon Cupcake Recipe: Easy & Fluffy Homemade Treats

Description

This lemon cupcake features a light, moist cake infused with bright lemon flavor and finished with smooth, creamy frosting. Perfect for parties, spring gatherings, or a refreshing dessert, it delivers a delightful balance of sweetness and citrus in every bite.

Ingredients

Scale

For the Cupcakes:

1¾ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs, room temperature
¾ cup whole milk
⅓ cup fresh lemon juice (about 2 large lemons)
2 tablespoons lemon zest
1 teaspoon vanilla extract

For the Lemon Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
¼ teaspoon salt
2–3 tablespoons heavy cream

Substitution Options:

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend
Dairy-free: Substitute butter with vegan butter and use plant-based milk
Egg-free: Use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
Lower sugar: Reduce granulated sugar to ¾ cup for a less sweet version

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Instructions

Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Bring eggs, butter, and milk to room temperature.
Mix Dry Ingredients
Whisk flour, sugar, baking powder, and salt in a bowl.
Mix Wet Ingredients
Beat butter until fluffy. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
Combine
Alternate adding dry ingredients and milk, mixing just until smooth.
Bake
Fill liners ⅔ full. Bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
Make Buttercream
Beat butter until fluffy. Gradually add powdered sugar, then lemon juice, zest, salt, and cream until smooth and pipeable.

Prep Time: 20m
Cook Time: 20m
Category: Dessert
Cuisine: American

Nutrition

Calories: 320 calorie