Imagine biting into a cupcake so bright and refreshing, it's like capturing a ray of sunshine on your plate! These Lemon Cupcakes with Lemon Mousse Frosting are not just a dessert—they're a culinary experience that will transport you to a zesty paradise. Whether you're looking to impress guests or treat yourself to a tangy delight, this recipe promises to deliver a burst of citrusy goodness that will make your mouth water and your spirits soar.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup lemon curd
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in lemon zest and fresh lemon juice.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the lemon mousse frosting, whip heavy cream with powdered sugar until stiff peaks form.
- Gently fold lemon curd into the whipped cream until evenly incorporated.
- Once cupcakes are completely cool, pipe or spread the lemon mousse frosting on top of each cupcake.
- Optional: Garnish with additional lemon zest or a small lemon slice for decoration.
- Refrigerate cupcakes until ready to serve, and consume within 2-3 days for best quality.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep your cupcakes light and tender.
- Zest is Best: Use fresh lemon zest for maximum flavor intensity—the more fragrant, the better!
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent the mousse from melting.
- Piping Perfection: Use a piping bag for a professional-looking frosting finish that will make your cupcakes Instagram-worthy.
- Storage Tip: Store these delicate cupcakes in the refrigerator and consume within 2-3 days for optimal freshness and taste.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
