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Citrus flavors, particularly lemon, have gained immense popularity in the world of baking. This trend is not only about taste; it's also about the vibrant energy that citrus fruits bring to the table. The use of fresh lemons in recipes infuses a dish with a brightness that can transform a simple cupcake into a memorable dessert. The natural acidity of lemons helps to cut through the richness of sweet ingredients, making for a cupcake that is both satisfying and refreshing.

Classic Lemon Cupcakes with Buttercream

Indulge in the delightful experience of baking Zesty Lemon Bliss Cupcakes, where the perfect blend of tangy lemon and sweet frosting creates an unforgettable treat. These cupcakes are not just pleasing to the palate but also visually stunning, making them ideal for any occasion. Enjoy the refreshing citrus vibes as every bite balances sweetness with a zesty punch. Join the citrus baking trend and impress your guests with these flavorful delights!
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Ingredients
  

For the Lemon Cupcakes:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

½ cup buttermilk, at room temperature

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

For the Lemon Buttercream Frosting:

1 cup unsalted butter, softened to room temperature

4 cups powdered sugar

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup cupcake pan by lining it with paper cupcake liners.

    Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 4 minutes.

        Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is well combined before adding the next. Stir in the lemon zest and fresh lemon juice until everything is evenly mixed.

          Combine Wet and Dry Ingredients: Gradually mix the dry ingredient mixture into the butter mixture while alternating with the buttermilk. Start and finish with the flour mixture. Mix each addition until just combined, being careful not to overmix. This will ensure a light and fluffy batter.

            Fill and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow space for rising. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

              Cool the Cupcakes: Once the cupcakes are baked, remove them from the oven and allow them to cool in the pan for about 5 minutes. Afterward, transfer the cupcakes to a wire rack to cool completely.

                Make the Buttercream: In a mixing bowl, beat the softened butter on medium speed until it becomes creamy and smooth. Gradually add the powdered sugar, mixing on low speed until all the sugar is incorporated. Add the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Increase the mixer speed to medium and beat for 3 to 4 minutes, until the frosting is light and fluffy.

                  Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to generously apply the lemon buttercream frosting on top of each cupcake, creating a lovely swirl.

                    Garnish (Optional): For an extra special touch, garnish each cupcake with a small piece of lemon zest or a slice of lemon atop the frosting.

                      Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Makes 12 cupcakes