Homemade Lemon Cupcakes
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk*
1 and 1/2 Tablespoons lemon zest*
1/3 cup (80ml) fresh lemon juice*
Topping: vanilla buttercream and additional lemon slices
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not overmix this batter.
Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when they’re done. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Remove from the oven and allow to cool completely before frosting. I usually let them cool completely in the muffin pan.
Frost cooled cupcakes with vanilla buttercream. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.