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Homemade Lemon Buttermilk Cupcakes photo

Lemon Buttermilk Cupcakes

These Lemon Buttermilk Cupcakes are bursting with zesty flavor and fluffy texture!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1.5 cups all-purpose flour
  • 3 tablespoons cornmeal (preferably coarse ground)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.75 cups granulated sugar
  • 0.5 cups unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • 1 large lemon (zested and juiced)
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
For the Glaze:
  • 0.75 cups powdered sugar (sifted)
  • 2 tablespoons lemon juice (from 1 lemon)
  • Food coloring (optional)

Equipment

  • Muffin tin
  • Papers liners
  • Mixing bowls
  • Electric mixer
  • Zester

Method
 

Directions
  1. Step 1: Preheat the Oven. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.