Chocolate and vanilla may be the perennial cupcake flavor favorites, but in my house zingy lemon cupcakes are our top pick for celebrations. These homemade lemon cupcakes have a delicate, moist crumb that’s infused with the bright flavor of fresh lemons. Finish these tender cakes with just enough of a perfectly (not-too) sweet lemon buttercream, and they’re ready for birthday parties, bake sales, and year-round holiday celebrations.
Top Tips for Baking Moist Lemon Cupcakes Make sure all ingredients are at room temperature before baking begins. Use a combination of fats—unsalted butter and a neutral-flavored oil—to add flavor and ensure a moist crumb. Properly creamed butter and sugar has a fluffy texture and lighter color. For a light and tender crumb, mix the batter until it is just combined and no dry bits of flour remain. Do not over-mix, as this will toughen the cupcakes and cause tunneling. Key Ingredients for Lemon Cupcakes…