Cakes and Cupcakes
Easy Lemon Cupcakes with Tart Lemon Glaze
These aren't your typical grocery store cupcakes; they are punchy, bright, and taste like actual lemons. The magic happens when you pour the thin, tart glaze over the warm sponges, letting that citrus zing soak right into the crumb.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 12
- Level
- Easy
- Per serving
- 285 kcal
Method
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then stir in the lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and 1 tablespoon of lemon juice. Start and end with the flour, mixing just until combined—don't overdo it or the cakes will be tough.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth. It should be thin enough to pour but thick enough to coat a spoon.
As soon as the cupcakes come out of the oven, use a skewer to poke a few small holes in the top of each cake. Spoon the glaze over the warm cupcakes and let them cool completely in the tin.
Notes
Zest your lemons before you juice them—it is much easier to zest a firm, whole fruit.
For an extra citrus punch, rub the lemon zest into the sugar with your fingertips before creaming the butter; this releases the essential oils.
If you want a thicker icing instead of a soaking glaze, wait for the cupcakes to cool completely and add a little more powdered sugar to the mix.
Don't overfill the liners! Two-thirds full is the sweet spot for a flat-topped cupcake that's perfect for glazing.
