Ingredients
Scale
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup oil (canola or vegetable)
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup fresh lemon juice
- 4 tsp lemon zest
- yellow food coloring (optional)
- 1/2 cup buttermilk
- Frosting:
- 8 oz cream cheese
- 1 1/2 cups powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
Instructions
- Preheat oven to 375°F (190°C) and line cupcake pans with liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, whisk oil and sugar. Add eggs one at a time, mixing well.
- Mix in lemon juice, zest, and optional food coloring.
- Add dry ingredients in three parts alternating with buttermilk. Mix until just combined.
- Fill liners 2/3 full and bake for 15–20 minutes. Cool completely.
- For frosting, beat cream cheese, then add sugar, salt, and vanilla.
- Whip while slowly adding heavy cream until fluffy.
- Frost cupcakes and refrigerate until ready to serve.
Notes
- You can substitute lemon zest with lemon extract if needed.
- Make buttermilk by mixing milk with lemon juice or vinegar.
- Store frosted cupcakes in the fridge and bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 339
- Sugar: 24 g
- Sodium: 196 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65 mg