Lemon Cupcakes

If you were drooling over the amazing lemon buttercream I shared last week, here’s a fabulous cupcake to pile all that frosting on!

As impressive as massive layer cakes are, I definitely prefer cupcakes. They’re so cute, easy to decorate, easily feed a crowd, and are actually easily freeze-able!

These cupcakes are a perfect balance of sweet and tangy/tart. But if you want extra lemon flavor, pair them with lemon buttercream and a lemon curd I’ll be sharing soon!

I’m also a firm believer in using what you have, and this time of year, I almost always have lemons hanging around in my refrigerator.

And when life gives you lemons, making lemonade is great, but I think lemon cupcakes are even better!

How to make lemon cupcakes?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Cream butter and sugar together. A stand mixer is awesome, but a hand mixer will work as well.
2. Add binders and flavors. Beat in the eggs, extracts and zest.
3. Sift flour then combined dry ingredients. Measure sifted flour, then whisk together with baking powder, baking soda and salt.
4. Mix in liquids and dry ingredients. Alternate the buttermilk/lemon juice with the flour mixture, until all is combined.
5. Scoop batter. Using a cookie scoop makes this job much easier.
6. Bake. Bake until a toothpick inserted comes out with a few moist crumbs.
7. Cool. Only let the cupcakes cool in the pan for a few minutes, then transfer the cupcakes to a cooling rack to finish cooling.
8. Frost as desired.

Variations of this recipe

• Buttermilk substitute – if you don’t have buttermilk on hand, you can make your own! Mix 1 Tbsp lemon juice or white vinegar with whole milk and let it sit about 10 minutes. It will look a bit curdled. Stir and use.
• No buttermilk – you could also just use whole milk, but I do highly recommend the buttermilk or buttermilk substitute.
• Cornstarch – make sure you use cornstarch and not cornmeal, it won’t have the same result! The cornstarch inhibits gluten formation, resulting in a fluffy tender crumb. In essence, it mimics using cake flour.
• Other citrus – I’ve not tested using other citrus flavors in this recipe, but I think they’d turn out well! Orange or lime would be yummy!

Making lemon cupcakes ahead of time

Cupcakes are great to make ahead of time, because when stored properly, they can last a couple of days before frosting.

I don’t usually like to make mine more than a day ahead of time, just because I want the ultimate fluffy and moist texture.

Storage

Leftover, frosted cupcakes can be stored at room temperature for up to 3 days, in an airtight container.

Unfrosted cupcakes can be stored at room temperature for up to 3 days, in an airtight container.

Unfrosted cupcakes can also be frozen for up to 3 months.

Freezing

To freeze unfrosted cupcakes, add cupcakes to a baking sheet and place the whole thing in the freezer for about 2 hours, or until hard.

Wrap frozen cupcakes individually in plastic wrap, then transfer to an airtight freezer-safe container, label it with the date, then freeze.

Thaw overnight in the refrigerator before frosting.