Lemon Buttermilk Cupcakes
There’s something irresistibly delightful about Lemon Buttermilk Cupcakes. These little morsels are bursting with zesty flavor, fluffy texture, and a touch of sweetness that makes them perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or just indulging in a sweet treat, these cupcakes are sure to brighten your day. The combination of buttermilk and lemon creates a moist crumb while the hint of cornmeal adds a delightful texture. Let’s dive into this recipe that will have your taste buds singing!
Why This Recipe Is Reliable
This Lemon Buttermilk Cupcake recipe is a tried-and-true favorite, yielding consistent results every time. The balance of flavors between the tart lemon and creamy buttermilk ensures a deliciously moist cupcake, while the addition of cornmeal adds an unexpected twist without overpowering the lemony goodness. Plus, it’s simple enough for beginners yet impressive enough for seasoned bakers. With straightforward steps and accessible ingredients, you’ll find this recipe to be both reliable and rewarding.
Ingredient Checklist
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornmeal (preferably coarse ground)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 eggs plus 1 egg yolk, room temperature
- 1 lemon, zested and juiced (should yield 1 teaspoon finely grated lemon zest and 2 tablespoons lemon juice)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the glaze:
- 3/4 cup powdered sugar, sifted
- 2 tablespoons lemon juice (from 1 lemon)
- Food coloring (optional)
What’s in the Gear List
- Muffin tin: Essential for baking the cupcakes.
- Papers liners: To prevent sticking and make for easy cleanup.
- Mixing bowls: For combining dry and wet ingredients.
- Electric mixer: To beat the butter and sugar until fluffy.
- Zester: For obtaining fresh lemon zest.
Cook Lemon Buttermilk Cupcakes Like This
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and kosher salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the room temperature butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Step 4: Add the Eggs and Flavorings
Add the eggs and egg yolk one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredient mixture and the buttermilk to the butter mixture. Start with a third of the dry ingredients, mix until just combined, then add half of the buttermilk. Continue this process until all ingredients are combined, making sure not to overmix.
Step 6: Fill the Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Prepare the Glaze
In a small bowl, mix the sifted powdered sugar with the lemon juice until smooth. If desired, add food coloring to achieve the perfect shade.
Step 10: Glaze the Cupcakes
Once the cupcakes are completely cool, drizzle the glaze over the tops or dip them into the glaze for a more immersive lemon experience!
In-Season Flavor Ideas
- Add fresh blueberries or raspberries for a fruity twist.
- Incorporate a hint of lavender for a unique floral flavor.
- Use lime juice and zest instead of lemon for a different citrus profile.
- Mix in poppy seeds for a classic lemon-poppy seed combination.
Flavor Logic
The bright citrus flavor of lemon beautifully balances the richness of butter and sugar, creating a cupcake that is both refreshing and indulgent. Buttermilk adds tenderness to the crumb, making each bite melt in your mouth. The cornmeal adds a subtle texture that contrasts with the smoothness of the cupcake while enhancing the overall flavor profile. Together, these ingredients create a harmonious blend that delights the palate.
Storing, Freezing & Reheating
To store your Lemon Buttermilk Cupcakes, keep them in an airtight container at room temperature for up to three days. If you’d like to extend their shelf life, you can refrigerate them for up to a week. For longer storage, freeze the unglazed cupcakes in an airtight container for up to three months. To enjoy them later, thaw in the refrigerator overnight and glaze them before serving.
Lemon Buttermilk Cupcakes FAQs
Can I substitute the buttermilk in this recipe?
Yes! If you don’t have buttermilk on hand, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes can be baked a day in advance. Just store them in an airtight container at room temperature, and glaze them right before serving for the best texture.
What can I use instead of cornmeal?
If you don’t have cornmeal, you can use fine ground polenta or simply omit it entirely. The cupcakes will still be delicious without it.
How can I make these cupcakes more lemony?
To intensify the lemon flavor, you can add more lemon zest or increase the amount of lemon juice in the batter. Just be cautious not to add too much liquid, as this might affect the cupcake’s texture.
Similar Recipes
- Lemon Blueberry Cupcakes
- Vanilla Cupcakes with Lemon Frosting
- Vegan Lemon Cake
- Lemon Buttercream Frosting
Before You Go
If you’re looking for a cupcake that brings a burst of sunshine to your palate, these Lemon Buttermilk Cupcakes are the perfect choice. With their moist texture, zesty flavor, and delicious glaze, they are sure to become a favorite in your baking repertoire. Don’t hesitate to experiment with flavors and share them with friends and family – they will be asking for seconds! Happy baking!
Lemon Buttermilk Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat the Oven. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Step 2: Mix the Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and kosher salt. Set aside.
- Step 3: Cream the Butter and Sugar. In a large mixing bowl, beat the room temperature butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Step 4: Add the Eggs and Flavorings. Add the eggs and egg yolk one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Step 5: Combine Wet and Dry Ingredients. Alternate adding the dry ingredient mixture and the buttermilk to the butter mixture. Start with a third of the dry ingredients, mix until just combined, then add half of the buttermilk. Continue this process until all ingredients are combined, making sure not to overmix.
- Step 6: Fill the Cupcake Liners. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Step 7: Bake. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Step 8: Cool the Cupcakes. Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Step 9: Prepare the Glaze. In a small bowl, mix the sifted powdered sugar with the lemon juice until smooth. If desired, add food coloring to achieve the perfect shade.
- Step 10: Glaze the Cupcakes. Once the cupcakes are completely cool, drizzle the glaze over the tops or dip them into the glaze for a more immersive lemon experience!
Notes
- Store cupcakes in an airtight container at room temperature for up to three days.
- For longer storage, freeze unglazed cupcakes for up to three months.
- To make a buttermilk substitute, mix milk with vinegar or lemon juice.
