Vanilla Lemon Cupcakes

Mmm, I love cupcakes, especially dense/wedding-eque ones. But I don’t like them to feel too heavy in my stomach. So I like to lighten them up with a not-so-intense frosting. Well, technically lightened up isn’t the best term, as when is frosting ever really light?

When deciding on the perfect cupcake for our gender reveal party, I sifted through my recipe file and decided to tweek a previously pinned recipe.

Clearly, I couldn’t have the raspberry frosting, as that would be a dead giveaway. But the cupcake itself was fair game.

Vanilla Lemon Cupcakes

I am not an adept froster.

adapted from  this recipe


1 cup butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
3 cups unbleached flour
2 tsp. baking powder
1/2 tsp. salt
3 TBS lemon juice
1 cup 2% milk


Pre-heat oven to 375 and line 24 muffin tins with liners/cooking spray, or set up your silicone liners.

In a large bowl, beat butter for 1 minute and add sugar, 1 tablespoon at a time. This process should take about 5 minutes. Yes it is tedious, but it is worth it.

Beat in the eggs, one at a time. Blend until smooth before adding the next. Beat in vanilla.

In medium bowl, mix flour, baking powder, and salt. Add to large bowl, alternating with 1/2 the milk and 1/2 the lemon juice. Beat until fully combined.

Pour 1/4 cup at a time into lined muffin cups and bake for 20-22 minutes. Let cool on a cooling rack.

Lemon Cream Cheese Frosting


6 oz cream cheese, room temperature

4 TBS unsalted butter

4 cups powdered sugar

3 TBS lemon juice


Combine all ingredients and blend until smooth. Pipe onto cupcakes with decorating bag, or pour frosting into a large ziplock and cut the tip off to pipe onto cupcakes.

What is your favorite cupcake recipe?

2 thoughts on “Vanilla Lemon Cupcakes

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