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Lemon Dream Cupcakes

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Serves 12 | Prep Time 20 | Cook Time 22

Why I Love This Recipe

Lemon's tangy flavor is so distinct and powerful that it's often referred to as the "alarm clock" of the culinary world. Just a little squeeze of lemon juice can wake up any dish, making even the sleepiest flavors sit up and pay attention. So, if your food ever feels like it's hitting the snooze button, just add some lemon and watch it spring to life!

Ingredients You'll Need

1 cup (225g) unsalted butter, softened
2 cups (400g) sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (240ml) milk, divided
1/2 cup (120ml) lemon juice, freshly squeezed
Zest of 2 lemons, divided


Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large bowl or the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients in three batches, alternating with 1/2 cup of the milk and mixing just until combined after each addition.

Fold in 1/4 cup of the lemon juice and the zest of 1 lemon.

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

While the cupcakes are cooling, prepare the lemon frosting: In a medium bowl, beat together 1 cup (225g) softened unsalted butter, 4 cups (500g) confectioners' sugar, 1/4 cup of the remaining lemon juice, and the zest of the remaining lemon until light and fluffy.

Once the cupcakes are cooled, frost them generously with the lemon frosting. Use a pipping bag to create the look in the photo or you can use a butter knife and coat them flat.

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

Pairs Well With

A refreshing glass of iced lemon-mint tea or a tart lemonade.

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