These Lemon Cupcakes are incredibly soft and bursting with lemon flavor! They are some of my favorite flavors for summer! An quick and easy amazing cupcake recipe! I made these with Lemon Cream Icing for a less buttery icing, and they were perfect!
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 1/2 tablespoons fresh lemon juice, divided
Lemon Cream Icing:
2 cups chilled heavy cream
3/4 cup confectioners’ sugar
1 1/2 tablespoons fresh lemon juice
Preheat the oven to 375 degrees F. With paper liners, line 30 cipcake pan cups.
In a bowl sift together the salt and self-rising flour. In another bowl, using an electric mixer beat together the sugar and unsalted butter, until light and fluffy.
One at a time beat in the eggs, until incorporated. Mix in the lemon zest and vanilla extract.
Into the butter mixture, gently beat the flour mixture, one third at a time, alternating with half the lemon juice and half the milk after each of the first 2 additions of flour.
Beat until well combined. Do not over mix.
The prepared cupcake liners fill with batter 3/4 full, and bake into the preheated oven, until a toothpick inserted in the center comes out clean, or about 17 minutes.
Let cool the cupcakes in the pans for about 10 minutes, then transfer them on a wire rack to cool completely.
To make the icing:
With an electric mixer on low speed, beat the cream in a chilled bowl, until the cream begins to thicken. Add in the lemon juice and confectioners’ sugar, a little at a time, and continue beating after each addition, until incorporated.
Increase the speed on the mixer to high, and beat until the icing soft peaks, for about 5 minutes. Spread on the cooled cupcakes.
Serve and Enjoy!