Ingredients
Lemon Cupcakes
- ¼ cup unsalted butter, softened
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 Tablespoons lemon zest
- 2 large eggs, lightly beaten (room temperature preferred)
- ¾ teaspoon vanilla extract
- 1 ½ cups all-purpose flour (may substitute cake flour)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- 2 Tablespoons fresh lemon juice
Lemon Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened (brick-style, not spreadable)
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract (optional)
- ¼ teaspoon salt
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 4 cups powdered sugar
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside.
- Cream Butter: Place ¼ cup softened unsalted butter in a large bowl or stand mixer bowl. Beat with an electric or stand mixer until creamy.
- Add Oil, Sugar, and Lemon Zest: Scrape down the bowl sides. Add ¼ cup canola oil, ¾ cup granulated sugar, and 2 tablespoons lemon zest. Beat again until mixture is creamy and fully combined.
- Incorporate Eggs and Vanilla: Add 2 lightly beaten large eggs and ¾ teaspoon vanilla extract to the bowl. Stir well until fully combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- Combine Buttermilk and Lemon Juice: In a large measuring cup, briefly stir together ½ cup buttermilk and 2 tablespoons fresh lemon juice.
- Combine Wet and Dry Ingredients: Using a spoon or spatula, gradually stir about one-third of the flour mixture into the wet ingredients until just combined, avoiding overmixing. Then add about half of the buttermilk mixture and stir until just combined. Repeat this alternating addition of flour and buttermilk, ending with flour. Be careful not to overmix; scrape the sides and bottom to ensure all ingredients are incorporated.
- Fill Cupcake Liners and Bake: Evenly divide the batter into the prepared muffin liners, filling each about two-thirds full. Bake in the preheated oven for 17-18 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin before frosting.
- Make Frosting: In a large bowl, combine ½ cup softened unsalted butter and 8 oz softened cream cheese. Beat with an electric or stand mixer until smooth and well blended.
- Add Flavorings to Frosting: Add 2 teaspoons lemon zest, ½ teaspoon vanilla extract, ½ teaspoon lemon extract (optional), ¼ teaspoon salt, and 1 tablespoon lemon juice. Beat until well mixed.
- Add Powdered Sugar: Gradually add 4 cups powdered sugar with the mixer on low speed, ensuring the frosting gets smooth and fully combined. Scrape the bowl sides and bottom as needed.
- Frost Cupcakes: Once cupcakes have cooled completely, spread or pipe the lemon cream cheese frosting onto each cupcake.
- Serve and Enjoy: Serve these bright, moist lemon cupcakes topped generously with the creamy lemon frosting and enjoy their refreshing citrus flavor.
Notes
- Using room temperature ingredients ensures better mixing and texture.
- Do not overmix the batter to avoid dense or dry cupcakes.
- Lemon extract is optional but enhances the lemon flavor in the frosting.
- Ensure cream cheese is brick-style and softened for smooth frosting.
- You can substitute cake flour for all-purpose flour for a more tender crumb.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
