My Double Lemon Cupcakes: zesty, fluffy, with tangy frosting!
Ingredients
Here’s what I use to make these Double Lemon Cupcakes, clear and simple. This list is my guide for a dozen of pure delight, with easy-to-find items. Let’s get baking!
For the Cupcakes:
- Cooking spray
- 1 ½ sticks unsalted butter, softened
- 3 large eggs, at room temperature
- 1 ¾ cups all-purpose flour
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 ¼ cups granulated sugar
- ¼ cup whole milk
- 3 Tbsp. grated lemon zest (from 2 to 3 lemons)
For the Frosting:
- 3 to 4 cups powdered sugar
- 8 oz. cream cheese, softened
- 1 stick unsalted butter, softened
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. grated lemon zest (from about 2 lemons)
- Candied lemon peel, for topping (optional)
These amounts yield 12 perfect cupcakes—zesty and tangy. The 1 ¾ cups flour and 8 oz. cream cheese are my ideal mix. It’s a list that delivers big flavor.
The measurements are spot-on for the texture I love, with room to tweak. I can adjust for fewer—adapts effortlessly. This is my key to cupcake magic!
Instructions
I start by preheating the oven to 350°F—lining a 12-cup muffin pan with paper liners and spraying them, my prep is set. In a medium bowl, I beat 1 ½ sticks softened unsalted butter and 3 eggs with a hand mixer—3 minutes on medium-high until combined, my base forms. In another bowl, I whisk 1 ¾ cups flour, ¼ tsp. baking powder, ¼ tsp. baking soda, and ¼ tsp. salt—in a large bowl, I whisk 1 ¼ cups granulated sugar, ¼ cup milk, and 3 Tbsp. lemon zest, my mix zings.
I add the butter mixture to the sugar mix—beat until combined, my batter blends. I mix in the flour mixture—switch to a spoon if thick, my dough thickens. I fill muffin cups three-quarters full—bake 18-20 minutes until a toothpick comes out clean, cooling 5 minutes in the pan, then on a rack, my cupcakes rest.
For the frosting, I beat 3 cups powdered sugar, 8 oz. cream cheese, 1 stick butter, 2 Tbsp. lemon juice, and 2 Tbsp. lemon zest—mix until fluffy, adding more sugar if needed, my icing shines. I pipe or spread it on cooled cupcakes—top with candied lemon peel, each one’s a delight that makes me smile. This process fills me with pride every time—simple steps, big joy!
My kitchen smells of lemony heaven. I serve with glee—zesty bliss is ready! Each bite bursts with flavor.