Lemon cupcakes with vanilla and matcha tea frosting

I’ve made and blogged about lemon cupcakes a few times, like here and here, but I only now realized that I’ve never shared the recipe. I apologize, because I think this recipe is definitely a keeper. The cupcakes are easy to make, moist, and work well with several types of frosting.

Here’s what you’ll need and how to put it all together:

Lemon cupcakes:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda

1/4 tsp salt
1 cup cream
2 eggs
1 egg yolk
1 tsp vanilla
3 oz butter, softened
3/4 cup sugar
2+ tbs lemon zest

Sift together flour, baking powder, baking soda, and salt.
Combine and whisk together cream, eggs, yolk, vanilla, and lemon.
Cream together the butter and sugar in a mixer. Beat until well blended.
Add the dry ingredients in three parts, alternating with the wet in two parts.
Scoop batter into a muffin tin and bake at 350F for ~15-20 minutes.
The top will start to crackle when it’s done baking. 

For vanilla frosting, you can check out my previous post on chocolate cupcakes here. For matcha tea frosting, check out my post on grapefruit cupcakes here.


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