Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar (for batter)
  • 2 Tbsp fresh lemon zest
  • 1/2 cup (1 stick) unsalted butter, softened (for cake batter)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (for cake batter)
  • 2 Tbsp fresh lemon juice (for cake batter)
  • 3/4 cup whole milk, room temperature
  • ⅓ cup fresh lemon juice (for syrup)
  • ¼ cup granulated sugar (for syrup)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 4 oz cold cream cheese, full-fat
  • 3 cups confectioners' sugar, sifted
  • 1 Tbsp fresh lemon juice (for icing)
  • 1 tsp vanilla extract (for icing)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a standard muffin pan with 16 paper liners. In a medium bowl, whisk or sift together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, add the 1 cup of granulated sugar and the 2 Tbsp of fresh lemon zest. Use your fingers to rub them together vigorously for about a minute until the sugar is fragrant and yellow-tinged.
  2. Add the room-temperature butter (1/2 cup) to the zested sugar. Cream on medium-high speed until the mixture is very light, pale, and fluffy (approximately 3–5 minutes). Scrape down the sides often.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the 1 tsp vanilla and the 2 Tbsp of lemon juice. Reduce speed to low. Add one-third of the dry ingredients, followed by half of the milk. Repeat, ending with the dry ingredients. Mix only until the last streak of dry flour disappears, ensuring you do not overmix.
  4. Fill each liner two-thirds full. Bake for 18–20 minutes, or until the tops are golden brown and spring back slightly when gently touched. A toothpick inserted into the center should come out clean.
  5. While the cupcakes are cooling slightly (about 5 minutes out of the oven), combine the syrup ingredients (⅓ cup lemon juice, ¼ cup sugar) in a saucepan. Heat gently until the sugar dissolves and the mixture is totally clear. Remove from heat. While the cupcakes are still warm, use a fork or skewer to gently poke several holes in the top of each cupcake. Brush or drizzle the warm lemon syrup over the tops. Allow the cupcakes to cool completely on a wire rack.
  6. Beat the room-temperature butter (1/2 cup) and cold cream cheese together until perfectly smooth. Gradually add the sifted confectioners' sugar, starting on low speed, then increasing to medium until the frosting is velvety and thick. Beat in the remaining 1 Tbsp lemon juice and 1 tsp vanilla extract. Once the cakes are completely cooled, pipe the frosting high onto the tops and garnish with a thin lemon slice or extra zest.