I have a secret: up until recently, I wasn’t a huge fan of lemon desserts. My hubby loves them, but I have just never been a huge lemon fan. It must have something to do with the pregnancy cravings, but lately I have started loving all things lemon. We don’t make dessert at our house often, usually it’s for a special occasion, but these southern lemon cupcakes are the exception – they are easy to make and light enough that you don’t feel like you are miserable after indulging in a little dessert after dinner. You can dress them up if you want to for a birthday party, or simply add a lemon slice to the top for a fun summer dessert.

Southern Lemon Cupcakes
Ingredients
Cupcake Ingredients :
- 1 stick 1/2 C unsalted sweet cream butter, softened
- 1 C sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 C flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 C whole milk
- zest + fresh juice of two 2 large lemons
Lemon Frosting :
- 1 C unsalted sweet cream butter softened
- 2 1/2 C powdered sugar
- 1 tsp vanilla
- 1 zest and juice from 1 large lemon
- 1 tsp pure lemon extract
- 3-5 TBSP heavy whipping cream
- 1 Disposable piping bag fitted with a medium star tip
- 2 lemons sliced into quarters
Instructions
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Preheat the oven to 350 degrees
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Using stand mixer beat the butter and sugar together until creamed.
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Add eggs and vanilla. Beat until everything is combined
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In a medium bowl, combine together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients Continue to beat until combined, batter will be thick.
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Beat in the milk, lemon zest, and lemon juice on low speed until just combined.
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Spoon batter evenly into the cupcake liners, filling them about 2/3 full.
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Bake for about 21 minute or until a toothpick inserted in the middle will come out clean when done.
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Remove from the oven and allow to cool completely before frosting.
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Frosting Directions:
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Using a standing mixer, cream together the butter, powder sugar, vanilla, lemon zest and juice, lemon extract and heavy whipping cream
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Mix on medium speed until combined, creamy and stiff
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Scoop the frosting into the piping bag and pipe frosting onto cooled cupcakes
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Top with lemon slices
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