Lemon Cupcakes

5 from 3 votes

There's nothing like the tart, sweet taste of lemon to brighten up your day. These delicious lemon cupcakes are perfect for a quick snack or an easy dessert.

Prep Time25

Cook Time20

Total Time45

Course: Dessert, Snack

Cuisine: American

Servings: Cupcakes

Calories: 199kcal

Author: Serena

Ingredients

Lemon Cupcake

1 lb 4 oz Bread Flour (575 grams)
½ teaspoon Baking Soda (3.33 grams)
½ teaspoon Salt (4 grams)
10.5 ounces Unsalted Butter, softened (2 sticks plus 5 tbsp) (298 grams)
18 ounces Sugar (510 grams)
8 ounces Eggs (About 5 eggs) (226.6 grams)
Lemon Zest (6 lemons zested) (10 grams)
1 ⅓ cup Buttermilk (303 grams)
¼ cup Lemon Juice (57 grams)

Lemon Glaze

⅓ cup Lemon Juice (80 mL)
¾ cup Sugar (149 grams)

Meringue

3 Egg Whites (106 grams)
¼ teaspoon Cream of Tartar
⅛ teaspoon Salt
6 tablespoon Sugar (71 grams)

Instructions

Lemon Cupcake

Preheat the oven to 350°F and line a 24-cup cupcake pan with paper liners.
In a large mixing bowl, sift together the flour, baking soda, and salt.
In the bowl of a stand mixer, cream the butter and sugar with the paddle attachment. Start at low speed and increase to medium speed. Be sure to scrape down the sides of the bowl. Cream until mixture is smooth and light in color. About 5 minutes.
In a separate small bowl, blend the eggs and lemon zest. Add this in three additions to the creamed sugar. Be sure to fully incorporate after each addition and scrape down the sides of the bowl when needed.
Add the sifted dry ingredients alternately with the buttermilk in three additions. Mix on low speed until just incorporated. Don't overmix. Add the lemon juice and blend.
Use a cookie scoop and fill the cupcake liners to about ¾ full. Bake until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. About 20 minutes.
Cool the cupcakes in the pan for a few minutes, brush the top of each cupcake with the lemon glaze, then remove and place on a wire rack to cool completely.

Lemon Glaze

Place lemon juice and sugar in a small saucepan and heat on low until the sugar is dissolved.

Lemon Curd

At this time, if you are filling with lemon curd, core each cooled cupcake with an apple corer. Leaving a small well in the center of each cupcake. Using a piping bag, fill to the brim with cooled lemon curd. Our lemon curd recipe is a great addition to this recipe, or you can use store bought.

Meringue

Whip the egg whites and cream of tartar until soft peaks form. Add the salt.
Gradually add the sugar, increase the whipping speed, and continue to whip until the mixture is light and fluffy and stiff peaks form.
Using a pastry bag with a large round tip, pipe the meringue onto each cupcake, then toast with a cook's torch, or very carefully broil until golden brown.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

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