The BEST-EVER Lemon Cupcakes 🍋🧁 (Very Fluffy and Moist!)
Make these incredibly fluffy and moist lemon cupcakes in easy steps! They’re perfectly tangy with fluffy lemon buttercream frosting. All made with fresh lemon juice and zest!
📌 Ingredients For Lemon Cupcakes
For 12 cupcakes
Cupcake Batter
• Granulated sugar – 133 g (2/3 cup)
• Salt – 1/8 tsp
• Lemon zest – 1 lemon
• All-purpose flour – 156 g (1 1/4 cups)
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Eggs – 50 g (1 egg)
• Oil – 76 g (1/3 cup)
• Whole milk (cold) – 80 g (1/3 cup)
• Honey – 1 Tbsp (20 g)
• Vanilla extract – 5 g (1 tsp)
• Lemon juice – 22 g (1 1/2 Tbsp)
• Whole milk (hot) – 120 g (1/2 cup)
• Unsalted butter (Melted) – 28 g (2 Tbsp)
Bake at 330ºF (165ºC) for 18 – 20 minutes. *Adjust the baking time accordingly.
Lemon Buttercream
• Egg white – 67 g (From 2 large eggs)
• Granulated sugar – 100 g (1/2 cup)
• Unsalted butter – 226g (2 US sticks)
• Salt – A pinch
• Lemon curd – 175g (Half of the lemon curd. Recipe below)
Lemon curd buttercream frosting tutorial
Lemon Curd
(I used the half amount for the buttercream and some of the remaining curd as decoration on top. You can also make the half batch!)
The total amount you’ll get is about 350g.
• Egg – 100 g (2 eggs)
• Egg yolk – 2 yolks
• Granulated sugar – 100 g (1/2 cup)
• Lemon zest – 1 lemon
• Lemon juice – 120 g (1/2 cup)
• Unsalted butter – 56 g (1/2 US stick or 4 Tbsp)
Lemon curd tutorial
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
🍋 Pastry Living Lemon Dessert Recipes Playlist 🍋
📌 The tools/ingredients I used/mentioned today:
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Cupcake pan
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📌 More delicious cupcake recipes
Pumpkin spice cupcakes
Carrot cake cupcakes
Red velvet cake & cupcakes
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