Introduction & Inspiration: Sunshine in a Cupcake
These Double Lemon Cupcakes are a burst of bright, citrusy flavor in every bite! I love lemon desserts, especially when they have a double dose of lemon. Like in this recipe, with both zest and juice.
The inspiration for this recipe came from a desire to create a cupcake that was both intensely lemony and perfectly balanced. I wanted a moist, tender cake with a fluffy, tangy frosting. Not just a hint of lemon.
I experimented with different ratios of ingredients and techniques. Until I found the perfect combination that delivered a truly vibrant lemon flavor. And a delightful texture.
These cupcakes are perfect for spring and summer gatherings, birthdays, or any occasion. They’re a guaranteed crowd-pleaser. And they’re surprisingly easy to make.
Nostalgic Appeal (with a Zesty, Citrus Burst)
Cupcakes, in general, evoke a sense of nostalgia and celebration. They remind me of childhood birthday parties. And the simple joy of a sweet, frosted treat.
These Double Lemon Cupcakes take that familiar treat and add a bright, zesty twist. With the intense lemon flavor in both the cake and the frosting. It’s a way to enjoy a classic dessert.
There’s something inherently cheerful and uplifting about the flavor of lemon. It’s a taste that’s both refreshing and comforting. It is a sunny flavor.
It’s the kind of cupcake that’s perfect for sharing with friends and family. Or for enjoying all to yourself as a little pick-me-up. They brighten any day.
Homemade Focus (and the Superiority of Fresh Lemon)
I’m a strong advocate for homemade baked goods, and these Double Lemon Cupcakes are a perfect example of why. Making your own cupcakes allows you to control the ingredients. Especially the lemon!
Store-bought lemon cupcakes often rely on artificial lemon flavoring or extracts. Which can lack the fresh, vibrant flavor of real lemons. When you bake them at home, you can use fresh lemon zest and juice.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the results are far superior.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavor of lemon in a cupcake. And to enjoy the deliciousness of homemade baking.
Flavor Goal: Lemony, Tangy, and Perfectly Sweet
The flavor goal of these Double Lemon Cupcakes is to achieve an intense, bright, and tangy lemon flavor. That’s perfectly balanced with sweetness and a moist, tender crumb.
The cupcake base, made with butter, eggs, flour, baking powder, baking soda, salt, sugar, milk, and a generous amount of lemon zest. Provides a moist, tender, and intensely lemony foundation.
The frosting, made with powdered sugar, cream cheese, butter, fresh lemon juice, and lemon zest. Adds a creamy, tangy, and sweet counterpoint to the cake. It’s the perfect complement.
The optional candied lemon peel on top adds another layer of lemon flavor and a bit of texture. The overall effect is a cupcake that’s bursting with fresh, citrusy goodness. It’s a lemon lover’s dream.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Double Lemon Cupcakes so special. For the Cupcakes:
Cooking spray is used to coat the muffin liners, preventing the cupcakes from sticking. Unsalted butter, softened, provides richness and flavor.
Large eggs, at room temperature, add structure and richness. All-purpose flour forms the base of the cupcakes.
Baking powder and baking soda are leavening agents that help the cupcakes rise. Salt enhances the flavors of the other ingredients.
Granulated sugar adds sweetness. Whole milk adds moisture and helps to create a tender crumb.
Lemon zest (from 2 to 3 lemons) is crucial. This is where the majority of the lemon flavor comes from. Use fresh lemon zest.
For the Frosting:
Powdered sugar provides sweetness and structure to the frosting. Cream cheese, softened, adds tanginess and creaminess.
Unsalted butter, softened, adds richness and flavor. Fresh lemon juice enhances the lemon flavor and adds a touch of acidity.
More Lemon zest (from about 2 lemons) adds intense lemon flavor to the frosting. Candied lemon peel, for topping (optional), adds another layer of lemon flavor and a bit of texture.
Essential Equipment
You’ll need a few basic baking tools:
A 12-cup muffin pan.
Paper liners.
A medium bowl and large bowl: For mixing.
A hand mixer (or a stand mixer).
A wooden spoon.
A zester or microplane for zesting the lemons.
A juicer for the lemons.
That’s it! This recipe is relatively simple. The key is to have a good muffin tin and a mixer for creaming the butter and making the frosting.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
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 are the ingredient quantities from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter, cream cheese, and lemons.
Step-by-Step Instructions
Ready to bake some amazing Double Lemon Cupcakes? Here’s a detailed, step-by-step guide:
1. Prepare Oven and Muffin Tin:
For the cupcakes: Preheat the oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners. Then coat the liners with cooking spray. This prevents sticking.
2. Combine Wet Ingredients (Cupcakes): Beat the softened butter and eggs in a medium bowl with a hand mixer on medium-high speed until combined, with small bits of butter remaining, about 3 minutes.
3. Combine Dry Ingredients (Cupcakes):
In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Combine Wet and Dry Ingredients (Separately):
In a large bowl, whisk together the granulated sugar, whole milk, and lemon zest.
Add the butter mixture to the sugar mixture. Beat with the mixer until combined.
5. Alternate Adding Dry and Wet (Cupcakes): Mix in the flour mixture. Switch to a wooden spoon if the batter is too thick for the mixer. Stir until just combined.
6. Fill Cupcake Liners:
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake:
Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes.
8. Cool: Let the cupcakes cool in the muffin tin on a wire rack for 5 minutes.
Then remove the cupcakes from the tin and let them cool completely on the wire rack.
9. Make the Frosting:
While the cupcakes are cooling, make the frosting.
Beat 3 cups of the powdered sugar, the softened cream cheese, softened butter, fresh lemon juice, and lemon zest with a mixer on medium speed until light and fluffy.
Add more powdered sugar, as needed, to thicken the consistency of the frosting. You may need up to 1 additional cup.
10. Frost and Decorate:
Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.
Top with candied lemon peel, if desired.
Serve and enjoy!
Troubleshooting
Even with careful steps, here are some possible issues, and how to fix:
Problem: The cupcakes are dry.
Solution: Make sure you’re not overbaking the cupcakes. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of milk.
Problem: The cupcakes are dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in a tough, dense cupcake. Also, make sure your baking powder and baking soda are fresh.
Problem: The frosting is too soft.
Solution: Add more powdered sugar, a little at a time, until the frosting reaches your desired consistency. You can also chill the frosting for a bit to firm it up.
Problem: The frosting is too stiff. Solution: Add a teaspoon of milk at a time.
Problem: Cupcakes are sinking. Solution: Check your oven temperature.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the cupcake batter.
Tip: If you don’t have fresh lemons, you can use bottled lemon juice, but the flavor won’t be as vibrant.
Tip: To make sure your cupcakes are evenly sized, use an ice cream scoop or a measuring cup to portion out the batter.
Variation: Add a teaspoon of poppy seeds to the cupcake batter for lemon poppy seed cupcakes.
Variation: Use a different type of citrus zest, such as lime zest or orange zest, in the cupcakes and frosting.
Variation: Add a layer of lemon curd to the center of the cupcakes before frosting them.
Variation: Decorate the cupcakes with fresh berries, sprinkles, or edible flowers.
Variation: Tint the frosting with yellow food coloring.
Serving and Pairing Suggestions
These Double Lemon Cupcakes are a delightful treat:
Serving Suggestions:
Serve the cupcakes at room temperature.
Serve them as a dessert for a spring or summer party, a birthday celebration, or any occasion.
They’re perfect for potlucks, bake sales, or as a homemade gift.
Pairing Suggestions:
These cupcakes pair well with a variety of beverages.
A cup of tea (especially Earl Grey or lemon tea).
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A glass of milk.
They’re also delicious on their own!
Nutritional Information
Here’s an approximate nutritional breakdown per cupcake (depending on the size and the specific ingredients used):
- Calories: Approximately 300-400
- Protein: 3-4 grams
- Fat: 15-20 grams (mostly from the butter and cream cheese)
- Carbohydrates: 35-45 grams
- Fiber: Less than 1 gram
This is a general estimate. These Double Lemon Cupcakes are a relatively rich and decadent treat. Due to the butter, sugar, and cream cheese frosting.
They do provide a small amount of protein and fiber. They’re best enjoyed in moderation.
You can reduce the fat and calories by using less butter and cream cheese. Or by using a lower-fat cream cheese.
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Double Lemon Cupcakes Will Be Your New Favorite Treat
Description
These Double Lemon Cupcakes are a burst of bright, citrusy flavor in every bite! I love lemon desserts, especially when they have a double dose of lemon
Ingredients
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)
Instructions
1. Prepare Oven and Muffin Tin:
For the cupcakes: Preheat the oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners. Then coat the liners with cooking spray. This prevents sticking.
2. Combine Wet Ingredients (Cupcakes): Beat the softened butter and eggs in a medium bowl with a hand mixer on medium-high speed until combined, with small bits of butter remaining, about 3 minutes.
3. Combine Dry Ingredients (Cupcakes):
In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Combine Wet and Dry Ingredients (Separately):
In a large bowl, whisk together the granulated sugar, whole milk, and lemon zest.
Add the butter mixture to the sugar mixture. Beat with the mixer until combined.
5. Alternate Adding Dry and Wet (Cupcakes): Mix in the flour mixture. Switch to a wooden spoon if the batter is too thick for the mixer. Stir until just combined.
6. Fill Cupcake Liners:
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake:
Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes.
8. Cool: Let the cupcakes cool in the muffin tin on a wire rack for 5 minutes.
Then remove the cupcakes from the tin and let them cool completely on the wire rack.
9. Make the Frosting:
While the cupcakes are cooling, make the frosting.
Beat 3 cups of the powdered sugar, the softened cream cheese, softened butter, fresh lemon juice, and lemon zest with a mixer on medium speed until light and fluffy.
Add more powdered sugar, as needed, to thicken the consistency of the frosting. You may need up to 1 additional cup.
10. Frost and Decorate:
Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.
Top with candied lemon peel, if desired.
Serve and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Double Lemon Cupcakes baking adventure!
Summary: These Double Lemon Cupcakes are moist, tender cupcakes bursting with fresh lemon flavor, both in the cake and the creamy cream cheese frosting. They’re perfect for any lemon lover!
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes and make the frosting ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. Store the frosting in the refrigerator for up to 3 days. Frost the cupcakes just before serving.
Q: Can I freeze the frosted cupcakes?
A: While you can freeze unfrosted cupcakes, I don’t recommend freezing frosted cupcakes, as the texture of the frosting may change upon thawing.
Q: I don’t have buttermilk. Can I use something else?
A: Yes, you can make a buttermilk substitute by adding ¾ tablespoon of white vinegar or lemon juice to ¾ cup of milk and letting it sit for 5 minutes.
Q: Can I make mini cupcakes? A: Absolutely, just reduce baking time.
Q: Can I double the recipe? A: Yes.