Description
A foolproof, small-batch recipe for six tender lemon cupcakes with a rich cream cheese swirl. Perfect for avoiding waste, these cupcakes are ready in under 45 minutes and use basic pantry staples.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons lemon zest (from 1 large lemon)
- 2 tablespoons (30ml) fresh lemon juice
- ½ teaspoon vanilla extract
- 3 tablespoons (45ml) whole milk
- 2 ounces (55g) softened cream cheese (full-fat, brick-style)
- ¼ cup (30g) powdered sugar
- ½ teaspoon lemon zest (for swirl)
- ¼ teaspoon vanilla extract (for swirl)
- Extra lemon zest for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 6-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a larger bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Beat in the egg, 2 teaspoons lemon zest, lemon juice, and ½ teaspoon vanilla extract until just combined.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix on low speed until just combined; do not overmix.
- Divide the batter evenly among the 6 cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden brown and spring back when touched.
- While cupcakes bake, make the swirl: beat the softened cream cheese, powdered sugar, ½ teaspoon lemon zest, and ¼ teaspoon vanilla extract until smooth and creamy.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, dollop a teaspoon of cream cheese mixture on top of each cupcake and swirl with a knife or toothpick. Garnish with extra lemon zest if desired.
Notes
Ensure all ingredients (butter, eggs, cream cheese) are at room temperature for best emulsification. Do not overmix the batter to avoid dense cupcakes. Cool cupcakes completely before adding the cream cheese swirl to prevent melting. For gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26
- Sodium: 220
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: small batch baking, lemon cupcakes, cream cheese swirl, easy dessert, cupcake recipe, lemon dessert, baking for one