Can I make these cupcakes ahead for Mother's Day?

Yes. The undecorated cooled cupcakes and the lemon buttercream can both be made up to 48 hours before the Mother's Day celebration and stored separately in airtight containers in the refrigerator. Bring both to room temperature and frost the cupcakes on the morning of Mother's Day for the freshest and most beautiful presentation. The batter itself cannot be made ahead as it will not rise properly if stored before baking.

Why does my lemon cupcake batter look curdled after adding the lemon juice?

This is completely normal and not a sign of any problem. The acidity of the fresh lemon juice can cause the fat in the creamed butter to temporarily separate from the batter when it is added. The flour added in the next step brings everything back together and the batter becomes smooth and uniform again. Continue with the recipe as directed without concern.

Can I use this recipe to make a layer cake for Mother's Day?

Yes. Divide the batter between three 6-inch round cake pans and bake at 350°F for 20 to 25 minutes until a toothpick comes out clean. The same lemon buttercream recipe is sufficient for frosting a three-layer 6-inch cake, making this an excellent small and elegant Mother's Day celebration cake from the same cupcake recipe.

Lemon Cupcakes Easy Fluffy Mother's Day Spring Treat Recipe

Name: Lemon Cupcakes The Most Fluffy and Bright Spring Treat Perfect for Mother's Day
Prep time: 10 min
Cook time: 22 min
Total time: PT-497459H40M21S
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 1 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/2 tsp Salt; 3/4 cup Granulated Sugar; 1 1/2 tbsp Fresh Lemon Zest; 1/2 cup Unsalted Butter room temperature; 2 large Eggs room temperature; 1/4 cup Fresh Lemon Juice; 1/2 cup Whole Milk room temperature; 1 cup Unsalted Butter room temperature for frosting; 2 1/2 cups Confectioners Sugar sifted; 2 tbsp Fresh Lemon Juice for frosting; 1 to 2 tbsp Whole Milk optional for consistency

Description

The most fluffy and bright Lemon Cupcakes made with fresh lemon zest rubbed into sugar for maximum citrus flavor with a tender lemon buttermilk batter topped with the most silky and creamy lemon buttercream frosting made from fresh lemon juice. A completely easy 30-minute Mother’s Day spring cupcake recipe that is individually beautiful and deeply delicious.

Ingredients

Scale

1 1/2 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

3/4 cup Granulated Sugar

1 1/2 tbsp Fresh Lemon Zest

1/2 cup Unsalted Butter room temperature

2 large Eggs room temperature

1/4 cup Fresh Lemon Juice

1/2 cup Whole Milk room temperature

1 cup Unsalted Butter room temperature for frosting

2 1/2 cups Confectioners Sugar sifted

2 tbsp Fresh Lemon Juice for frosting

1 to 2 tbsp Whole Milk optional for consistency

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

2. Whisk flour, baking powder, baking soda, and salt. Set aside.

3. Combine sugar and lemon zest. Rub zest into sugar with fingertips 30 seconds until fragrant.

4. Add butter and beat on medium-high 2 minutes until light and fluffy.

5. Add eggs one at a time beating after each. Add lemon juice and mix.

6. Add half the flour on low until almost combined.

7. Add milk and mix until incorporated.

8. Add remaining flour and mix just until combined. Scrape bowl.

9. Fill each liner 3/4 full with batter.

10. Bake 20 to 22 minutes until toothpick comes out clean. Cool completely.

11. Beat butter until light and fluffy for frosting.

12. Add sifted confectioners sugar on low until combined. Add lemon juice and beat smooth.

13. Add milk as needed for piping consistency.

14. Pipe generous swirls over each cooled cupcake.

15. Garnish with lemon zest and thin lemon slice.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 425
Sugar: 38g
Sodium: 140mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 1g
Protein: 3g
Cholesterol: 89mg

Keywords: lemon cupcakes, lemon cupcakes with lemon frosting, Mother's Day lemon cupcakes, easy fluffy lemon cupcake recipe