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Lemon Graduation Cupcakes

Deliciously bright and zesty Lemon Graduation Cupcakes, perfect for celebrating special occasions with a delightful lemon frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Can substitute with gluten-free flour.
  • 1 tbsp Baking powder
  • 1/4 tsp Salt Enhances flavor.
Wet Ingredients
  • 1/2 cup Unsalted butter Use vegan butter for a dairy-free version.
  • 1 cup Granulated sugar
  • 2 Eggs Room temperature.
  • 1/4 cup Fresh lemon juice Fresh is preferred.
  • 1 tbsp Lemon zest Zest before juicing.
  • 1/2 cup Milk Can substitute with almond or non-dairy milk.
Frosting Ingredients
  • 1/2 cup Powdered sugar Sifted for a smooth finish.
  • 2 tbsp Lemon juice
  • 1/4 cup Softened butter
  • a pinch Salt Enhances frosting flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Then add the lemon juice and zest, mixing until combined.
  5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the flour mixture, and mix until just combined.
  6. Gently fill each cupcake liner about 2/3 full with the batter.
Baking
  1. Bake for 18–20 minutes until a toothpick comes out clean.
  2. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a bowl, combine softened butter, powdered sugar, lemon juice, and a pinch of salt. Beat until creamy and fluffy.
  2. Once cupcakes are completely cool, generously frost each cupcake with the lemon frosting.

Notes

Store cupcakes in an airtight container in the fridge for up to 3 days. They can be frozen without frosting for up to 3 months.