Meyer Lemon Cupcakes

Meyer Lemon Cupcakes

Brighten up any day with these light and luscious Meyer Lemon Cupcakes!

I know it's Fall and it's cold out, but when I received a bag of Meyer Lemons in my latest Door to Door Organics delivery I couldn't resist making a special summery treat. It doesn't matter the season or the temperature, we can always use something to brighten our day! Don't you agree?

These Meyer Lemon Cupcakes are light and airy and totally delicious. Make a batch for your family or friends or anyone who needs a quick pick me up. It's a simple recipe and other than the lemons, the rest of the ingredients should be in your pantry already!

Meyer Lemon Cupcakes
Recipe written by The Chef Next Door

Makes 12 cupcakes
Print this recipe


For the cupcakes:
1 1/2 cups cake flour
1 tsp baking powder
Pinch of kosher salt
Zest of one Meyer lemon
1/2 cup milk
1 tsp pure vanilla extract
Juice from half of one Meyer lemon
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
2 eggs

For the frosting:
1 stick unsalted butter, at room temperature
1 1/2 cups powdered sugar
Zest of one Meyer lemon
Juice from one Meyer lemon
Pinch of kosher salt

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners and set aside. 

In a medium bowl, whisk together the flour, baking powder, salt and zest. In a small bowl mix together the milk, vanilla and lemon juice.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl as needed. With the mixer on low, alternately add the dry ingredients and the wet ingredients. Mix until just combined.

Using a scoop, divide the batter evenly among the muffin cups. Bake 18 to 20 minutes, or until the tops spring back when gently touched. Cool in the pan for about 10 minutes, then remove them and allow to cool completely on a cooling rack.

While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer, beat the butter and powdered sugar on medium speed until well combined, about 3 minutes. Add in the lemon juice and zest and the salt and beat well. Frost the cooled cupcakes.

Bon Appetit!

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