Triple lemon cupcakes recipe

Lemon flavor is robust in the batter, lemon curd filling, and frosting of these cupcakes. Bring these lemon cupcakes to your spring or summer party!

– 1 ¾ cups cake flour spooned & leveled (190 grams) – 2 teaspoons baking powder – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams) – 1 cup granulated sugar (200 grams) – 2 large eggs at room temperature – 3 tablespoons fresh lemon juice (45 ml) – 1 tablespoon finely grated lemon zest – 1 teaspoon pure vanilla extract – ½ cup buttermilk at room temperature (120 ml)



Making lemon cupcakes: Preheat oven to 350°F (180°C). Place 16 cupcake liners in two 12-count or one 24-count muffin pans. In a large bowl, mix cake flour, baking powder, and salt.


Beat the butter and granulated sugar for 3–4 minutes in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer.


Mix eggs individually. Combine lemon juice, zest, and vanilla. Here, the mixture may look curdled. Stir the dry ingredients into the buttermilk twice.


 Turn and mix the batter using a rubber spatula. Divide batter evenly among 16 cupcake liners, filling them about ⅔ full. 


Bake cupcakes until a toothpick inserted into the center comes out clean and tops spring back, 15–20 minutes. Cool cupcakes on wire rack after carefully removing from pan.


Also See: 

Cookie dough dip recipe