Homemade lemon cupcakes Recipe

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.

Course cupcakes, Dessert

Cuisine American

Keyword lemon cupcakes, lemon cupcakes recipe

Prep Time 10

Cook Time 20

Servings cupcakes

Calories 202kcal

Author Lauren

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.
Zest the lemon and set the zest aside in a small bowl.
Juice the lemons into another small bowl so you have just the fresh lemon juice and set aside.
Add self-rising flour, cake flour, lemon zest, and sugar into the bowl of your mixer.
Place the bowl of the mixer onto your mixer stand and attach the paddle attachment. On low 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 to the flour mixture in the mixer and continue mixing until it has reached the texture of sand.
In a small bowl add the milk and lemon juice and mix well.
Pour the milk into the flour mixture and continue to let it mix 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 vanilla extract to the batter and mix until combined on medium speed.
Next, crack the eggs and add them to the mix and continue on medium speed until the eggs are fully mixed into the cupcake batter.
Scoop the batter into the prepared cupcake pan. 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 to the bottom rack of the oven. And then put the pan on the bottom oven rack to the top oven rack.
Continue to bake for another 10-13 minutes.
Remove the cupcakes from the oven when they are done baking and transfer the cupcakes to a wire rack until they have reached room temperature before frosting.

Notes

You will need 2-3 lemons to get the lemon juice and lemon zest that you need for this recipe.

Nutrition