Description
Tangy, moist American-style cupcakes made with organic lemon zest and juice, paired with a honey-infused glaze. Perfect for adding a refreshing citrus twist to your baked goods collection.
Ingredients
3 cups all-purpose flour
2 tsp baking powder, double-acting
1 3/4 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk
2 tbsp fresh lemon juice
2 cups powdered sugar
1 large organic lemon (zest and juice)
1/2 cup almond milk
Instructions
Grate 1 large organic lemon directly into dry ingredients to release oils
Cream softened butter with room-temperature eggs until light and fluffy
Alternate adding dry mixture and 1 cup buttermilk to butter mixture
Stir in 2 tbsp lemon juice for tangy flavor
Beat 1/2 cup softened butter until smooth using stand mixer
Add 2 cups powdered sugar gradually to prevent clumps
Blend in 3 tbsp lemon zest and 2 tbsp fresh lemon juice
Mix 1/2 cup almond milk to achieve desired glaze consistency
Fill cupcake liners 2/3 full to avoid overflow during baking
Bake at 350°F (175°C) for 16-18 minutes with rack in middle
Test doneness with toothpick inserted in center – should have slight crumbs
Let cool 5 minutes in pan before transferring
Notes
Use cake flour for lighter texture
Reduce granulated sugar to 1 1/2 cups for less sweetness
Glaze uses almond milk instead of traditional cream
Vegan option: use coconut oil and substitute almond milk for regular milk in the batter
- Prep Time: 20
- Cook Time: 18
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 35g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg