These simple light and fluffy 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 lemon zest.
It just feels like spring here in Central Florida and that means baking turns to something light. Lemon comes to mind when thinking of spring baking. These Simple Fluffy Meyer Lemon Cupcakes come together in just minutes with a few simple pantry items.Jump to Recipe
I love to add coconut flavor to temper the acidity of fresh lemon juice. Be certain to use alcohol free coconut flavor like this one by Frontier.
Meyer Lemon Cupcakes – makes 12 cupcakes
1 2/3 cups all purpose flour
1 cup sugar
2 TBSP lemon zest
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp kosher salt
1/2 tsp no alcohol coconut flavoring
3/4 cup room temperature butter
2 large eggs, room temperature
1/2 cup full fat greek yogurt
1/4 cup whole milk
1/4 cup fresh Meyer lemon juice – you can use regular lemons if preferred
Method- Prep time 20 minutes, baking time 20 minutes
- 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.
Lemon Buttercream Frosting
1 cup ( 2 sticks) unsalted butter, softened
4-5 cups powdered sugar, sifted
2 TBSP lemon zest, finely chopped
1/4 cup fresh Meyer lemon juice
pinch of Kosher or Sea Salt
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, salt and lemon zest for 3-4 minutes.
Slowly add in the powdered sugar and lemon juice.
Scrape down the bowl to full incorporate all the ingredients.
- Transfer the icing to a piping bag fitted with the following tips:
- Wilton 8B- wide star tip
Ateco 808-makes cloud like frosting tops
Ateco 849- wide piping tip with ridges
- Chill the frosting if the butter is too warm and the frosting will not set. I fold my piping bags over a tall glass before filling with frosting.
- 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