Desserts

Soft Butter Lemon Cupcakes

These soft butter lemon cupcakes are the perfect solution. These cupcakes deliver the best of both worlds: they’re indulgent yet light, sweet yet citrusy. Whether you’re baking for a special event or treating yourself to a gourmet dessert at home, this recipe will guide you through each step, ensuring perfect results every time.

Preheat your oven to 350°F (175°C). Ensure that the oven rack is positioned in the centre of the oven for even baking. Line a standard 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy cleanup. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Sifting the dry ingredients helps to aerate the flour and ensures a lighter cupcake texture.

Once combined, set this mixture aside. The salt not only enhances flavour but also plays a critical role in strengthening the cupcake structure. In a large mixing bowl, using a hand mixer or stand mixer with a paddle attachment, beat the butter and sugar together at medium-high speed for about 3-4 minutes. You want the mixture to become light, pale, and fluffy.

This step is critical as it incorporates air into the batter, resulting in a softer cupcake. Scrape down the sides of the bowl as necessary to ensure everything is well-mixed. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated before adding the next.

The batter might look a bit curdled at this point, but it will come together once the flour is added. After the eggs, mix in the vanilla extract, lemon zest, and lemon juice. Be sure to use the freshly grated lemon zest for maximum flavour. The acidity of the lemon juice helps balance the sweetness of the sugar, while the zest provides a concentrated lemon aroma that elevates the overall flavour profile.

On low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture (flour-milk-flour-milk-flour). This technique ensures that the batter is not overworked, preventing the gluten in the flour from developing too much, which can lead to tough cupcakes. Mix only until just combined—overmixing can lead to dense cupcakes.

The batter should be smooth but not overly stiff. Using a large spoon or ice cream scoop, divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Overfilling can lead to overflow, making the tops dome too much and affecting the texture. Bake in the preheated oven for 18-20 minutes, rotating the pan halfway through for even baking.

The cupcakes are done when a toothpick inserted into the centre comes out clean or with a few moist crumbs attached. The tops should be lightly golden, and they should spring back when gently touched. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Cooling the cupcakes on a wire rack prevents condensation from forming at the bottom, ensuring they don’t get soggy.

Lemon Buttercream Frosting: Step-by-Step Guide

In a large mixing bowl, beat the butter on medium-high speed for about 2 minutes until it becomes smooth, creamy, and slightly paler in colour. This creates the base for a fluffy, velvety frosting. Gradually add the powdered sugar to the butter, about one cup at a time. Beat at low speed at first to prevent the sugar from flying out of the bowl.

Once incorporated, increase the speed to high and beat for an additional 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly. Add the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat on high speed for 1-2 minutes until everything is well incorporated and the frosting is smooth.

Taste the frosting and adjust the lemon juice or sugar based on your preference for tanginess or sweetness. If the frosting is too thick, add a teaspoon of milk or cream to loosen it; if it’s too thin, add more powdered sugar. Once the cupcakes are completely cool, use a piping bag fitted with a star tip or a spatula to frost the cupcakes.

Start in the centre of the cupcake and work your way out in a spiral, or simply spread the frosting evenly with an offset spatula for a more rustic look. Garnish with extra lemon zest or a slice of candied lemon for a decorative touch.

Additional Tips for Success:

Room Temperature Ingredients: Make sure all your ingredients (especially butter, eggs, and milk) are at room temperature. This helps them combine better, leading to a smoother, more evenly mixed batter and fluffier cupcakes.
Zesting Lemons: When zesting lemons, only remove the yellow part of the skin; the white pith underneath is bitter and can negatively affect the flavour.
Storage: These cupcakes can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 4 days, but allow them to come to room temperature before serving for the best texture.

These soft butter lemon cupcakes are a showstopper at any gathering, with their tender, buttery crumb and refreshing citrusy zing. Paired with the rich, tangy lemon buttercream frosting, they offer a perfect balance of flavours. Easy to make and a joy to eat, these cupcakes are sure to become a household favourite.

Ingredients (Yields 12 cupcakes)

For the Cupcakes:

  • 1 ½ cups (192 grams/ 6.8oz) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup / 8 Tbsp (115 grams/ 4 oz) unsalted butter, room temperature
  • 1 cup (200 grams/ 7 oz) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • ½ cup (118ml) whole milk, room temperature

For the Lemon Buttercream Frosting:

  • 1 cup / 2 sticks (227 grams/ 8 oz) unsalted butter, room temperature
  • 3 ½ cups (392 grams/ 13.8 oz) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Pinch of salt

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