Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup canola or vegetable oil
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ⅓ cup fresh lemon juice
- 4 tsp lemon zest
- ½ cup buttermilk
- For frosting: 8 oz cream cheese, 1 ½ cups powdered sugar, and heavy cream
Instructions
- Preheat your oven to 375°F. Line cupcake pans with liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, combine oil and sugar until mixed well. Add eggs one at a time, then add lemon juice and zest.
- Gradually mix in the dry ingredients alternating with buttermilk until just combined.
- Fill cupcake liners about two-thirds full and bake for 15–20 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg