Lemon Cupcakes

These lemon cupcakes with a lemon mousse frosting are made with really simple ingredients that we all have on hand, but what makes them extra special is the frosting!

Course Dessert

Cuisine American

Keyword lemon cupcakes, mousse frosting

Prep Time 25

Cook Time 20

Total Time 45

Servings cupcakes

Calories 422kcal

Author Katie Cooksey

Ingredients

for the cupcakes-

1/2 cup butter softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 whole eggs
1 tablespoon lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups all purpose flour
1/2 cup milk

for the frosting-

1/2 cup heavy cream
1/2 cup butter
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
3 cups powdered sugar
3 tablespoons milk
1 tablespoon lemon zest for garnish, optional

US Customary - Metric

Instructions

for the cupcakes-

Preheat oven to 350° F. Line 12 muffin tins with paper liners and set aside.
In large bowl, whip butter and sugar together until light and fluffy. Stir in eggs, vanilla and lemon zest. Scrape sides and whip again.
Slowly stir in dry ingredients and then stream in milk. Scrape sides and mix until batter is just combined.
Scoop by the spoonful into prepared muffin tins evenly. Reduce oven temperature to 325° and bake 20-25 minutes or until just baked. (The last thing you want to do is over-bake these! Watch them like a hawk!) Remove from oven and cool completely.

for the frosting-

Whip heavy cream until stiff peaks form. Remove from bowl and set aside.
In the same bowl, whip butter, vanilla extract, lemon zest and powdered sugar for about a minute. You just want to break the butter up in the powdered sugar.
With the mixer on, stream in the milk until the frosting starts coming together. Scrape the sides and whip it on high for about 2 minutes. Fold in the cream carefully.
Once it’s all incorporated, you can frost your cupcakes. I used a piping bag with Wilton tip #1M, but doing it old school with a knife is totally fine too. Serve.
If there are leftovers, store in the fridge.

Nutrition