Easy Lemon Cupcakes
These easy lemon cupcakes from scratch are super moist and burst with lemon flavor. Top them with vanilla mascarpone cream cheese frosting or use any frosting you like!
Servings: 10 - 12 Cupcakes
Calories: 354
Ingredients
For the lemon cupcakes:
- 3 Small Lemons , juice only (see note 2)
- 1 stick Unsalted Butter , softened (110g)
- ½ cup granulated sugar (100g)
- 2 Eggs , at room temperature (small – medium)
- ¾ cup all-purpose flour (110g)
- 2 tsp Baking Powder
- A pinch of Salt
For the vanilla frosting:
- ½ cup powdered sugar (70g)
- 9 ounces Mascarpone Cheese (250g)
- ½ cup Cream Cheese (60g)
- ¼ tsp Vanilla Essence
- 1 tbsp Lemon Juice
Instructions
For the cupcakes:
- Preheat the oven to 360°F/180°C.
- Juice all your lemons and make sure to remove any seeds. Set aside.
- In a mixing bowl, beat the butter with sugar until creamy. This usually takes about 2-3 minutes when using an electric mixer. Add the eggs and mix well.
- Combine the flour with baking powder and salt. Add this to the cupcake batter and mix until smooth. At last you can pour in ¼ cup of the lemon juice and give it a final mix.
- Place the paper cases in a muffin/cupcake tray or onto a baking tray. Pipe/spoon the batter into paper cases and bake for 15 minutes or until ready. The cupcakes are ready when an inserted skewer/cake tester comes out clean.
- Take them out and pour the remaining lemon juice over each cupcake. About 1-2 teaspoons per cupcake. Let them cool down completely before frosting.
For the vanilla mascarpone cream cheese frosting:
- Transfer all the ingredients into a mixing bowl. Using an electric mixer, combine them together until smooth.
Notes
- All-purpose flour (US) = Plain flour (UK).
- You should get about a ¼ cup of lemon juice for the cupcake batter + some extra juice that will be poured over the cupcakes after they have been taken out from the oven.
- The baking time may vary slightly. This depends on your oven and size of the cupcake cases as well. They should be ready in 12-15 minutes but you always make sure by inserting a wooden skewer/toothpick inside one. If it comes out clean, you can take them out.
- You can use any frosting you like. Also you can completely omit the lemon juice in this frosting.
- The frosting is enough for 10-12 cupcakes, if frosted the way it is shown on the pictures. If you want to be more generous with the frosting, I suggest doubling the ingredient amounts.
- The amount of sugar used for the frosting can be increased or decreased.
- Vanilla extract can be substituted for vanilla essence. Just note that vanilla extract is stronger than essence so add less rather than more.
Nutrition Facts
Easy Lemon Cupcakes
Amount per Serving
Calories
354
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
94
%
Cholesterol
95
mg
32
%
Carbohydrates
27
g
9
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
4
g
8
%
Vitamin A
845
IU
17
%
Vitamin C
17.7
mg
21
%
Calcium
108
mg
11
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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