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Serving: These lemon cupcakes are perfect for any occasion, from birthday parties to casual gatherings. Pair them with a cup of tea or coffee for a delightful treat.
Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them longer, refrigerate them for up to a week, but let them come to room temperature before serving for the best flavor.
Variants:
Lemon Blueberry Cupcakes: Add 1/2 cup fresh or frozen blueberries to the batter for a fruity twist.
Lemon Poppy Seed Cupcakes: Stir in 1-2 tbsp of poppy seeds into the batter for added texture and flavor.
Lemon Coconut Cupcakes: Add 1/4 cup shredded coconut to the batter for a tropical touch.
FAQ:
Q: Can I use bottled lemon juice instead of fresh?
A: While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, fresh zest is still recommended for the best taste.
Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes up to 2 days in advance and store them in an airtight container. Frost just before serving for the freshest taste.
Q: Can I freeze the cupcakes?
A: Yes, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.
These Moist Lemon Cupcakes are sure to be a hit with anyone who loves a zesty, sweet treat. Their light texture and refreshing lemon flavor will brighten up any day!
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