Description
Zesty, light lemon cupcakes that are soft, fluffy, and bursting with fresh citrus flavor. Perfect for any occasion and adaptable with fun twists.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
⅓ cup fresh lemon juice
Zest of 2 lemons
½ cup full-fat plain yogurt or sour cream
1 tsp vanilla extract (alcohol-free)
Instructions
Preheat oven to 350°F and line a muffin tin with liners.
Mix flour, baking powder, baking soda, and salt in a bowl.
Beat butter and sugar until fluffy, then add eggs one at a time.
Stir in lemon juice, zest, yogurt, and vanilla. Mix to combine.
Add dry ingredients gradually until just mixed.
Spoon into liners and fill each 2/3 full.
Bake for 18–20 minutes. Test with a toothpick.
Cool on wire rack before frosting with your choice of topping.
Notes
Use only the colored part of the zest to avoid bitterness.
Store unfrosted cupcakes in the freezer for up to 3 months.
Add blueberries or poppy seeds for texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 9g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Keywords: lemon cupcakes, citrus dessert, easy lemon cupcake recipe