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–+ cupcakes

Lemon Cupcakes

The yummiest and moist lemon cupcakes with a creamy citrus cream cheese frosting.
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Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 12 cupcakes

Ingredients

Cupcakes

  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/2 cup unsalted butter (softened)
  • 2 large eggs
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk

Lemon Cream Cheese Frosting

  • 6 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

For The Cupcakes

  • Preheat the oven to 350° F
  • Prepare a 12-count cupcake pan with cupcake liners.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate large mixing bowl, beat the butter, sugar, and lemon zest until smooth and creamy.
  • Add the eggs, lemon juice, and vanilla extract. Mix until combined.
  • Add the dry mixture and the milk alternately until completely incorporated.
  • Fill each liner about 2/3 of the way.
  • Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
  • Allow the cupcakes to cool completely before frosting.

Lemon Cream Cheese Frosting

  • In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
  • Add the lemon juice, lemon zest, and vanilla extract. Mix until completely combined.
  • Add the powdered sugar gradually until completely combined.
  • Transfer the frosting to a piping bag and pipe onto each cupcake.
  • If desired, top with a lemon slice and mint leaf.