Meyer Lemon Cupcakes
These simple light and fluffy Meyer Lemon cupcakes are so simple to whip up. Enjoy a little baking project this weekend with just a few pantry staples like flour, sugar and lots of sharp lemon zest.
Nothing says Spring like Meyer Lemons:
When the days start to become longer and the trees begin to bud, that means I turn my baking into something light. Lemon comes to mind when thinking of spring baking. These Simple Meyer Lemon Cupcakes come together in just minutes with a few simple pantry items.
Ingredients in Meyer Lemon Cupcakes:
- Meyer Lemons
- full fat Greek Yogurt
- butter
- eggs
- whole milk & heavy cream
- coconut flavoring
- baking soda
- baking powder
- lemon paste- buy here
- Kosher salt
- all purpose flour
- sugar
- confectioner’s sugar
Special Equipment need for this cupcake recipe:
- cupcake liners or parchment paper
- cupcake baking pan- This is my favorite- HERE
- whisk
- stand mixer or hand mixer
- measuring cups and spoons
- microplane- buy my favorite HERE
What to serve with Meyer Lemon Cupcakes:
- elegant bowl of strawberries
- pot of Earl Grey Tea
- glass of Champagne
- French 75 Cocktail
- ham & cheese finger sandwiches
- pimento cheese sandwiches
Pro-tips for a successful Bake:
- Add coconut flavor to temper the acidity of fresh lemon juice. Be certain to use alcohol free coconut flavor like this one by Frontier.
- Sift your flour before mixing.
- Make certain your eggs and butter are at room temperature.
- Slowly add the flour for the best texture.
- The batter will look curdled- this is normal.
- See below for even more Pro-Tips
More Baking Tips:
- Use whole milk- you need the fat for the fluffiest cupcakes
- Be certain the butter is at room temperature
- Bottled lemon juice will not produced the correct acidity needed for these cupcakes
- You can pre-heat the oven to 375 and immediately turn it down to 350 once the cupcakes are in the oven for a fast rise
- It is VERY important you check the expiration date on rising agents such as baking powder and baking soda- I toss out my baking powder & baking soda every 3 months if I have not used them up ( or use them to clean)
- You can substitute sour cream for the yogurt
Other Lemon Desserts & Treats to Try:
- Coconut Cake with Lemon Curd
- Lemon Coconut Wedding Cookies
- Classic Lemon Blueberry Tea Cake
- Lemon Poppyseed Wedding Cake
- Lemon & Olive Oil Tea Cake
- No Bake Zesty Lemon Coconut KETO Bites
How to Make Meyer Lemon Buttercream Frosting:
- 1 cup unsalted butter, at room temperature, cut into chunks
- 3 1/3 to 4 cup confectioners’ sugar
- 1/4 cup room temp heavy cream
- 1/4 tsp kosher salt
- 1 TBSP lemon zest
- 2 tsp lemon paste
- 1 TBSP Meyer lemon juice
Using a stand mixer with a paddle attachment, beat butter on medium high until pale and fluffy. Scrape downtime bowl.
Turn the mixer on low speed and one cup at a l time add in the sugar. Scrape the bowl in between adding the sugar.
Add in the cream, lemon zest, paste and salt. Mix on high until he mixture is light and fluffy.
If the frosting is too stiff, add in more creams. If it is too loose, add in more sugar or chill inhale fridge for 5 minutes to et up. Spoon into a piping bag with a Wilton 1M or ateco 849 tip.
Red more frosting s tips in this POST.
Ingredients
- 1 ⅔ cups all purpose flour
- 1 cup sugar
- 2 TBSP lemon zest
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- ½ tsp no alcohol coconut flavoring- see baking tips
- ¾ cup room temperature butter
- 2 unit large eggs room temperature
- ½ cup full fat greek yogurt
- ¼ cup whole milk
- ¼ cup fresh Meyer lemon juice – you can use regular lemons if preferred
Instructions
- Pre heat your oven to 350 degrees. Line a cupcake tin with paper liners.
- In the bowl of a food processor, pulse the lemon zest and sugar until well combined. You can also chop the zest very fine and mix the sugar and zest by hand. Sugar should be a very pale yellow color. Set aside.
- Sift together until well mixed the flour, baking soda, baking powder and salt in a large bowl .
- In the bowl of a stand mixer with a whisk attachment, combine the coconut flavoring, butter, eggs, yogurt, milk and lemon juice until light and fluffy. Add in the lemon zest & sugar . You can mix this by hand using a wire whisk.
- Spoon in the flour mixture on low speed and mix until just combined. Do not over mix.
- Using an ice cream scoop, scoop the batter into the prepared cupcake tin so that the cupcake liners are about 3/4 full.
- Bake at 350 degrees for 18-22 minutes.
- Cupcakes are done when a toothpick insert in the middle comes out clean.
- Let cool completely then frost with the lemon buttercream frosting.
- See frosting instructions above the recipe card
