Meyer Lemon Cupcake With Lemon Frosting

Lemon, lime and orange are my favorite citrus flavors and they make the best cupcakes! These Meyer Lemon cupcakes are DELICIOUS and are the perfect dessert for just about any occasion!

Meyer Lemon Cupcake With Lemon Frosting

1 C whole milk
2 1/2 C flour
3/4 tsp sea salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 C unsalted sweet cream butter, softened
2 C sugar
Zest and juice of 1 Meyer lemon
3 eggs
2 tsp vanilla extract

For the lemon frosting
1 C unsalted sweet cream butter, softened
3-4 C powder sugar
3 tbsp heavy whipping cream
1 tsp vanilla extract
1 tsp lemon extract
1 tsp zest of Meyer lemon
lemon slices for topping
1 piping bag fitted with a large star tip

Directions

Preheat oven to 350 and line cupcake pan with liners

In a medium bowl mix together flour, salt, baking powder and baking soda.

Using a standing mixer, cream butter and sugar fluffy

Add the Meyer lemon zest and mix until combined

Add the eggs one at a time, beating until combined after each addition.

Beat in vanilla extract and Meyer lemon juice.

Reduce speed to low and alternatively add the flour and milk, beginning and ending with the flour and mixing after each addition.

Beat the batter until just combined.

Fill liners about 2/3 full.

Bake cupcakes for about 18-21 minutes or until the tops are lightly brown.

Remove cupcakes from pan and let cool completely on wire rack before frosting.

Lemon Frosting

Using the standing mixer, combine all ingredients and mix until light and fluffy and stiff with peaks

Scoop the frosting into the piping bag and frost the cupcakes

Top with lemon slices