[Lemon Cupcakes] Prepare the ingredients.

Place the sugar and softened butter in a mixing bowl. Mix on low speed until combined.

Add the lemon juice and milk, and mix well. Add the eggs and mix well.

Add a bit of lemon zest, either lemon or lime will work. Sift the flour and baking powder, and mix well.

Place 12 cupcake liners in a baking pan. Use two spoons to scoop the batter into the liners, filling each about 3/4 full (45-50 grams). If you add too much batter, the cupcakes will overflow during baking.

Preheat the oven to 340°F (170°C). Bake the cupcakes for about 20-25 minutes until the tops are a beautiful golden brown.

Place the cupcakes on a wire rack to cool.

[Lemon Buttercream Frosting] Ingredients
If you're worried about calories or sweetness, you don't have to add frosting. Sometimes I skip it too. But isn't the frosting the best part of a cupcake? 😆

Place the butter in a mixing bowl. Mix on medium speed for about 4-5 minutes until the butter is pale yellow and creamy.

Sift the powdered sugar and add it to the bowl in 2-3 batches. Use a spatula to mix roughly by hand each time to prevent the sugar from flying everywhere when you start the mixer.

Mix on low speed until smooth. Once all the powdered sugar is incorporated, add the lemon juice and mix well. The buttercream frosting is now ready.

Put the buttercream frosting into a piping bag. Choose a piping tip you like and some decorative sugar.

Once the cupcakes are completely cooled, pipe some buttercream frosting on each one. Sprinkle with decorative sugar or lemon zest.

Make sure the cupcakes are cool before piping, or the frosting will melt. 😅

Beautiful~

Detailed video: https://youtu.be/1QcSn2ZN6tM
Before the video starts, make sure to turn on subtitles to see the step-by-step instructions!