Maintenant en lecture: Lemon vanilla cupcakes
Petits gâteaux citron vanille (cupcake)

Lemon vanilla cupcakes

I wanted a simple recipe, with a lovely lemon and vanilla aroma, but not too sweet. Soft, easy-to-make little cakes that you'd want to share… or keep all to yourself with a coffee. I adjusted the quantities to make 12 perfectly sized muffins, and I opted for a buttercream and cream cheese frosting, which is milder and more balanced. The result: light, fresh, and just indulgent enough muffins. It's the kind of recipe you make again and again without hesitation, because it simply works. -- Marilyn

🎬 Listen to the video while you read
A short video in French that perfectly complements this article. Take a few minutes to watch it; it offers a unique and engaging perspective on the subject.



Summary
🔍 Information Details
⏱️ Preparation time 15 minutes
🍳 Cooking time 18 to 22 minutes
⏲️ Total time 35 to 40 minutes
🔧 Difficulty level Easy
🍽️ Portions 12 muffins
🔥 Calories (approx.) ≈ 280 per muffin (without creaming)



Ingredients – Muffins
  • 270 g (2 1/4 cups) all-purpose flour
  • 180 g (¾ cup) of sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • The zest of 1 1/2 lemons
  • 2 eggs
  • 185 ml (¾ cup) of milk
  • 125 ml (½ cup) of vegetable oil or melted butter
  • 1 1/2 tsp vanilla extract
  • 3 tablespoons of fresh lemon juice



Ingredients – Lemon Cream
  • 115 g (½ cup) unsalted butter , softened
  • 225 g (1 package / 8 oz) of cream cheese , well softened
  • 480 g (4 cups) of icing sugar
  • The zest of 1 lemon
  • 2 tablespoons of fresh lemon juice
  • 1 tsp vanilla extract



Instructions
  1. Preparing the oven and the mold

  2. Mixing the dry ingredients

  3. Mixing of liquid ingredients

  4. Assembling the dough

  5. Cooking

  6. Preparing the lemon cream


Tips for moist muffins and frosting that holds its shape
Mix just enough: stop as soon as the flour is incorporated. Overmixing will result in denser muffins.
Zest adds flavor without softening the dough (or creaming). To intensify the lemon flavor, add zest before adding more juice.
Fill the molds ¾ full: this gives a nice shape without overflowing.
Start cooking at 18 minutes and check: a toothpick should come out clean, with a few crumbs (no dough).
For creaming, the mixer makes all the difference : smoother, airier texture, better hold.
If the cream is too soft : 10 to 15 minutes in the fridge, then a final whizz with the mixer.
Frost only when the muffins are completely cooled , otherwise the frosting will slide off.

Nutritional Information per Serving
Nutrient Quantity
Calories 280 kcal
Proteins 5 g
Carbohydrates 38 g
Sugars 18 g
Lipids 12 g
Health rating 7.5/10
Soft, moderately sweet, lovely lemony freshness.


Did you know that?
🧠 The brain naturally associates certain smells with a feeling of mental clarity
✨ Sweet and tangy flavors are often perceived as lighter, even before tasting.
🌿 In many cultures, fresh scents are associated with balance and renewal
Back to blog

Leave a comment