Lemon Easter Cupcakes
These cupcakes are perfect for topping with little chicks!
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1-1/2 tsp vanilla extract
- 1 1-2 cups all-purpose flour leveled
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1 1-2 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 2.5 cups Vanilla Buttercream frosting
Instructions
Lemon Easter Cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Using mixer, 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 as needed.
- Add eggs and vanilla extract, then beat on medium-high speed until just 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. Be careful not over-mix.
- Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full and bake for about 18-22 minutes. Insert a toothpick into the middle and it will come out clean when they’re done. Allow to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. Top with lemon zest right before serving.
Nutrition
Calories: 229kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 184mgPotassium: 57mgFiber: 1gSugar: 18gVitamin A: 293IUVitamin C: 4mgCalcium: 62mgIron: 1mg
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