The Lemon Cupcake from Sprinkles Cupcakes features a light, fluffy lemon-infused cake topped with tangy lemon buttercream frosting and a delicate sprinkle of lemon zest, offering a bright, refreshing citrus flavor in every bite.
Equipments
- Oven
- Muffin tin (cupcake pan)
- Paper cupcake liners
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Zester or microplane
- Spatula
- Whisk
- Cooling rack
- Piping bag
- Frosting tip
- Sifter
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- 2 tablespoons lemon zest (for frosting)
- 1/4 cup fresh lemon juice (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Lemon zest, for garnish
Use fresh lemon zest and juice for the most vibrant citrus flavor, as bottled lemon juice may alter the taste and freshness of your Lemon Cupcake. Ensure unsalted butter is softened to room temperature to achieve a smooth, creamy texture in both the cake and frosting. Sifting powdered sugar before mixing prevents lumps and creates a silky lemon buttercream frosting. Measure ingredients precisely to maintain the delicate balance between sweetness and tanginess characteristic of the dessert. Your Lemon Cupcake copycat from Sprinkles Cupcakes will delight with its bright lemon flavor and light, fluffy texture.
Instructions
- Preheat oven to 350°F (175°C).
- Line muffin tin with paper cupcake liners.
- Sift together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugar with electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in lemon zest and fresh lemon juice.
- Add vanilla extract and mix until combined.
- Alternate adding flour mixture and milk to the wet ingredients, beginning and ending with the flour, mixing just until combined.
- Divide batter evenly among cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
- For frosting: Beat unsalted butter until creamy.
- Gradually add sifted powdered sugar, mixing well.
- Add lemon zest, lemon juice, vanilla extract, and salt; beat until smooth and fluffy.
- Fill piping bag fitted with frosting tip with lemon buttercream.
- Pipe frosting onto completely cooled cupcakes.
- Garnish with a sprinkle of lemon zest.
Substitution
The Lemon Cupcake from Sprinkles Cupcakes copycat recipe calls for fresh lemon zest and juice to achieve its signature bright citrus flavor, but you can substitute bottled lemon juice if fresh lemons are unavailable, though the taste may be slightly less vibrant. If you don't have whole milk, you can use an equal amount of buttermilk or a milk substitute like almond or oat milk, which will maintain moisture but may alter the texture slightly. When softening butter, avoid melting it completely to preserve proper batter consistency for fluffy cupcakes. Paper cupcake liners help prevent sticking, but greasing the pan lightly is advisable if you use silicone liners or no liners at all. Your frosting can be piped using a variety of tips depending on the desired decorative effect, and a fine zest grater will provide the delicate lemon texture essential to this topping.
Tips
Ensure your oven is fully preheated to 350degF before placing the cupcakes inside to achieve even baking. When combining dry and wet ingredients, alternate additions starting and ending with the flour mixture to maintain proper batter texture. Use a toothpick test after 18 minutes; if it comes out clean, the cupcakes are perfectly baked without being overdone. For best results, pipe lemon buttercream frosting only after cupcakes have cooled completely to prevent melting and preserve the frosting's texture on your Lemon Cupcakes from Sprinkles Cupcakes.
Nutritions
Each Lemon Cupcake provides a balanced mix of macronutrients from ingredients like all-purpose flour, butter, eggs, and sugar, contributing carbohydrates, fats, and proteins. The lemon zest and fresh lemon juice enrich the cupcakes with vitamin C and antioxidants, enhancing your immune support and skin health. The frosting, made primarily from butter and powdered sugar, adds richness and calories, so be mindful of portion sizes to maintain your dietary goals. Your enjoyment of this dessert can be complemented by considering its nutritional components for a well-rounded treat.
Storage
Store your Lemon Cupcakes in an airtight container at room temperature for up to 2 days to maintain their moist texture and fresh citrus flavor. For longer storage, refrigerate the cupcakes for up to 5 days, but allow them to come to room temperature before serving to enhance the frosting's creamy consistency. Avoid freezing the cupcakes as the lemon buttercream frosting may separate upon thawing, affecting both texture and taste.
Variation or Alternatives
You can substitute the whole milk with buttermilk to add a subtle tang that enhances the lemon flavor and keeps the cupcakes moist. For a dairy-free alternative, use almond milk and coconut oil instead of butter in both the cake and frosting. Incorporate a teaspoon of finely chopped fresh thyme or basil into the batter for a unique herbal twist that complements the citrus. To intensify the lemon aroma, soak the cupcake liners with a light brush of lemon syrup before adding the batter.
Allergies
Your Lemon Cupcake contains common allergens such as eggs, milk, and wheat flour, which may cause reactions in individuals with sensitivities. The use of butter and milk introduces dairy allergens that could trigger symptoms in those with lactose intolerance or milk allergies. It is important to verify ingredient sensitivity before consuming this citrus treat to avoid adverse allergic responses.
Why this recipe?
Sprinkles Cupcakes' Lemon Cupcake features a perfectly balanced tangy lemon flavor paired with moist, tender cake and smooth, creamy lemon buttercream frosting. Its bright citrus notes and fresh ingredients create a refreshing dessert experience that stands out among typical cupcake offerings. Fans appreciate the cupcake's light texture and vibrant taste, making it a popular choice for those seeking a burst of citrus sweetness. Trying to make a copycat version allows you to recreate this delightful treat at home, customizing sweetness and freshness to your personal preference.