Small Batch Lemon Cupcakes
Enjoy these easy and delicious Small Batch Lemon Cupcakes. Light, fluffy, and topped with tangy lemon buttercream.
Servings 6 regular cupcakes
Calories 431kcal
Ingredients
Lemon Cakes
- 3/4 cup (115g/4 oz.) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp lemon zest
- 70 g unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 1 Tbsp lemon zest
- 1 large egg, at room temperature
- 1/4 cup whole milk, at room temperature
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Lemon Buttercream Frosting
- 40 g unsalted butter, softened to room temperature
- 1 3/4 cups (250g/8.8 oz.) powdered sugar
- 2 Tbsp lemon juice
Instructions
Lemon Cakes
- Preheat the oven: Preheat oven to 356ºF (180ºC). Line a muffin/cupcake baking pan with regular sized paper cups. This recipe makes 6 regular sized cupcakes.
- Prepare the dry ingredients: In a medium size mixing bowl, add flour, baking powder, and salt. Whisk until well combined.
- Rub lemon zest: Add the lemon zest to the flour mixture. Using your hands, rub the zest into the flour to release the natural oils of the lemon. Set aside.
- Beat the butter: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl. Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
- Cream the butter and sugar: Add sugar and lemon zest and beat with the butter for 1 minute until pale and creamy. Scrape down the sides.
- Add the egg: Add egg and beat for 15 seconds.
- Incorporate the wet ingredients: Pour in milk, oil, lemon juice and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
- Combine with dry ingredients: Add the dry flour mixture and beat until incorporated. Ensure not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula.
- Fill the cupcake liners: Spoon and evenly distribute the batter into the paper cups, filling each 3/4 of the way full. The batter will make 6 even cupcakes.
- Bake the cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and they’re lightly golden.
- Cool the cupcakes: Remove from oven and allow cupcakes to cool in pan for 5 minutes. Carefully transfer to a wire rack to cool completely.
Lemon Buttercream Frosting
- Beat the butter: In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl. Beat butter for a few seconds to break it up and it begins to turn creamy.
- Make the frosting: Add powdered sugar and lemon juice. Beat until well combined, about 1 minute.
- Prepare the piping bag: Prepare a piping bag fitted with a medium-sized closed star nozzle. Fill the bag with the buttercream and pipe it onto the cupcakes. Enjoy!
Notes
- Store: In an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
- Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.
Nutrition
Calories: 431kcal | Carbohydrates: 60g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 115mg | Potassium: 128mg | Fiber: 1g | Sugar: 46g | Vitamin A: 516IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg