Homemade lemon cupcakes.These lemon cupcakes have quickly become a family favorite. These homemade cupcakes are decadent, moist and dense while being fluffy and melt in your mouth delicious.
Lemon Cupcakes Recipes
I love cupcakes if you haven’t noticed. I love that cupcakes are an easy to make individual dessert that are perfect for if we are having a get together or just having dinner at home and want to have a dessert.
These lemon cupcakes are the perfect summer flavored cupcake to enjoy during the summer. I love lemon recipes during the summer months. They are so refreshing and just have that taste of summer. If you open our fridge during the summer you are sure to find some homemade lemonade in the fridge, with our favorites being watermelon lemonade, strawberry lemonade and berry lemonade. The kids love it when I make Unicorn Lemonade too.
If you are looking for the perfect lemon cupcake recipe, this is it. Perfect light lemony flavor with the perfect cupcake texture, it really is the perfect summer dessert.
Summer Cupcake Recipes
- Ice Cream cupcakes
- Pink Lemonade Cupcakes
- Blackberry Cupcakes
- Lemon Raspberry Cupcakes
- Angel Food Cupcakes
- Chocolate Raspberry Cupcakes
- Smores cupcakes
Tips for Making Homemade cupcakes
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Allow cupcakes to cool completely before frosting. If you frost cupcakes while they are still warm then the frosting will melt.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
Can Cupcakes be frozen?
Yes they can. You will want to freeze them without any frosting on them. Wrap them individually with plastic wrap and freeze on a baking sheet. Then once they are solid store in a zip close freezer bag. They will keep for up to 2 months when frozen.
To thaw, simply remove them from the freezer and defrost. Then frost as normal.
How to Decorate Cupcakes
One of the most important things when making cupcakes is how you decorate them. Yes you can use a knife like my mom used to to spread frosting on top of them but they look so pretty and professional when you pipe the frosting to decorate them.
Piping frosting on cupcakes is easy, the hardest part is filling a pastry bag with the frosting and not making a mess. Check out this post for the easy way to fill a pastry bag with frosting.
he icing swirl is my all time favorite way to pipe frosting on a cupcake and it is SUPER easy to do! If you have never made an icing swirl, check out this step by step guide on how to make an icing swirl. It really changes the look of your cupcakes and they look like they came from a bakery!
You can ramp things up even more and use two flavors of frosting to make a swirl. If you are using different flavored frostings and want them both on top of your cupcake swirled together, check out how to swirl two icing flavors.
Layers of frosting is perfect for when you want different colored frosting on top of a cupcake like my candy corn cupcakes. If you want to layer your frosting flavors, check out the layered frosting swirl!
What Cupcakes go with Lemon cupcakes?
There are multiple frosting flavors that go well with lemon cupcakes. I like to pair this fluffy lemon cupcake with another fruity flavor frosting
- Lemon Buttercream Frosting
- Vanilla Buttercream frosting
- Pink Lemonade Frosting
- Raspberry Frosting
- Whipped Vanilla Frosting
- Strawberry Buttercream Frosting
My all time favorite way to serve lemon cupcakes is with lemon frosting, then topped with a slice of fresh lemon.
Lemon cupcakes Ingredients
- self-rising flour
- cake flour
- white granulated sugar
- lemon zest
- unsalted butter
- milk
- fresh lemon juice
- vanilla extract
- eggs
How to Make Lemon cupcakes
Preheat the oven to 350 degrees.
Line your cupcake pans with your choice of cupcake wrappers. You can use reusable cupcake wrappers or disposable cupcake wrappers.
Add self-rising flour, cake flour, lemon zest, and sugar in to the bowl of your mixer.
Place the bowl of the mixer on to your mixer stand. On slow speed, mix those dry ingredients together for a minute or two until they are well combined.
Cut the butter into tablespoon sized pieces.
Add the butter into the flour mixture in the mixer one piece at a time. Continue mixing until it has reached the texture of sand.
In a small bowl pour the milk. Then add the lemon juice the milk and mix well.
Pour half of the milk mixture into the flour mixture and mix on medium slow speed just until the milk is incorporated.
Use a rubber spatula and scrape down the sides of your bowl making sure all the batter is off the sides of the bowl.
Add the remaining milk and the vanilla to the batter and mix until combined on medium speed.
Once that is all mixed well add the eggs in one at a time. Make sure each egg is fully incorporated before adding the next egg.
Scoop the batter into the prepared cupcake pans. Fill the cupcake liners 3/4 of the way full. I find it easiest to use a cookie scoop to fill cupcake liners.
Bake cupcakes for 10 minutes.
After the first 10 minutes rotate the cupcake pans. Rotate the pan that was on the top rack is to the bottom rack of the oven. And the put the pan on the bottom oven rack to the top oven rack.
Continue to bake for another 10-13 minutes. You will know they are done baking when a toothpick comes out clean from the center of the cupcake.
Transfer the cupcakes to a cooling rack until they have reached room temperature before frosting.
Homemade Cupcake Recipes
- Boston Cream Cupcakes
- Blueberry Cupcakes
- Chocolate Covered Cherry Cupcakes
- Andes Mint Cupcakes
- Salted Caramel Cupcakes
- Boston Cream Cupcakes
- Unicorn Poop Cupcakes
Homemade lemon cupcakes
Ingredients
- 1 1/2 cup self-rising flour
- 1 1/4 cup cake flour
- 2 cups granulated sugar
- 1 tablespoon lemon zest
- 1 cup unsalted butter
- 1 cup milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 350 degrees.
- Line your cupcake pans with your choice of cupcake wrappers. You can use reusable cupcake wrappers or disposable cupcake wrappers.
- Add self-rising flour, cake flour, lemon zest, and sugar in to the bowl of your mixer.
- Place the bowl of the mixer on to your mixer stand. On slow speed, mix those dry ingredients together for a minute or two until they are well combined.
- Cut the butter into tablespoon sized pieces.
- Add the butter into the flour mixture in the mixer one piece at a time. Continue mixing until it has reached the texture of sand.
- In a small bowl pour the milk. Then add the lemon juice the milk and mix well.
- Pour half of the milk mixture into the flour mixture and mix on medium slow speed just until the milk is incorporated.
- Use a rubber spatula and scrape down the sides of your bowl making sure all the batter is off the sides of the bowl.
- Add the remaining milk and the vanilla to the batter and mix until combined on medium speed.
- Once that is all mixed well add the eggs in one at a time. Make sure each egg is fully incorporated before adding the next egg.
- Scoop the batter into the prepared cupcake pans. Fill the cupcake liners 3/4 of the way full. I find it easiest to use a cookie scoop to fill cupcake liners.
- Bake cupcakes for 10 minutes.
- After the first 10 minutes rotate the cupcake pans. Rotate the pan that was on the top rack is to the bottom rack of the oven. And the put the pan on the bottom oven rack to the top oven rack.
- Continue to bake for another 10-13 minutes. You will know they are done baking when a toothpick comes out clean from the center of the cupcake.
- Transfer the cupcakes to a cooling rack until they have reached room temperature before frosting.
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