Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup oil (canola/vegetable)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ⅓ cup fresh lemon juice (about 2 lemons)
- 4 tsp lemon zest (about 2 lemons)
- ½ cup buttermilk
- Cream cheese frosting ingredients
Instructions
- Preheat the oven to 375°F and line cupcake pans with paper liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, combine oil and sugar, then add eggs one at a time. Stir in lemon juice and zest.
- Gradually mix in the dry ingredients alternately with buttermilk until just combined.
- Fill cupcake liners about two-thirds full and bake for 15-20 minutes until a toothpick comes out clean.
- Allow to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Ensure all ingredients are at room temperature for better mixing. For variations, consider adding different citrus zests or experimenting with flavored frostings.