Imagine biting into a cupcake so light, so refreshing, that it instantly transports you to a sun-drenched citrus grove. These Lemon Buttermilk Cupcakes are not just a dessert; they're a slice of pure happiness that combines tangy brightness with velvety sweetness. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality cupcakes that will have everyone begging for your secret!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in buttermilk, fresh lemon juice, and lemon zest until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip heavy cream in a clean mixing bowl until soft peaks form.
- Gradually add powdered sugar and lemon juice to the whipped cream, continuing to beat until stiff peaks form.
- Once cupcakes are completely cooled, pipe or spread the lemon cream frosting on top of each cupcake.
- Optional: Garnish with additional lemon zest or a small lemon wedge for presentation.
Tips
- Room Temperature Matters: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep cupcakes tender and light.
- Zest Technique: Use a microplane or fine grater for the lemon zest to get maximum flavor without bitter white pith.
- Frosting Consistency: Whip the cream to stiff peaks for a stable, pipeable frosting that holds its shape.
- Cool Completely: Let cupcakes cool entirely before frosting to prevent melting and ensure a perfect presentation.
- Storage Tip: These cupcakes are best enjoyed within 2 days and can be stored in an airtight container in the refrigerator.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
