Nut-Free Lemon Sunshine Cupcakes
Brighten your day with these radiant nut-free lemon cupcakes featuring fresh citrus flavors, lemon curd centers, and sunshine buttercream frosting.
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- ½ cup butter, softened
- 2 eggs
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- For frosting: butter, powdered sugar, lemon juice, zest
Instructions
Preheat oven to 350°F and line cupcake pan.
Cream butter and sugar until fluffy.
Add eggs, lemon zest, and lemon juice.
Mix flour, baking powder, and salt separately.
Alternate adding dry ingredients and milk.
Bake for 18-20 minutes until golden.
Top with lemon buttercream frosting.
Delicious Variations
- • Add poppy seeds for classic lemon-poppy flavor
- • Incorporate lime zest for a citrus medley
- • Fill with lemon curd for extra citrus burst
- • Top with candied lemon slices for elegant presentation
Perfect Pairings
Recipe Details
Timing
Nutrition (per cupcake)
When to Enjoy
Perfect for spring gatherings, afternoon tea parties, or when you need a bright pick-me-up. Ideal for those with nut allergies. Best within 3 days.
Recipe Highlights
Final Thoughts
These lemon sunshine cupcakes bring pure joy and brightness to any occasion while being completely safe for those with nut allergies.
Frequently Asked Questions
How can I ensure my kitchen is completely nut-free for these cupcakes?
Thoroughly clean all surfaces, utensils, and mixing bowls. Check that all ingredients are certified nut-free and processed in nut-free facilities. Even vanilla extract should be verified as some are processed in facilities that handle nuts.
Can I make lemon curd filling for these cupcakes?
Yes! Make a simple lemon curd with lemon juice, sugar, eggs, and butter. Once cupcakes are baked and cooled, use a cupcake corer or knife to remove a small center portion and fill with curd before frosting.
My lemon flavor isn't strong enough. How can I intensify it?
Use both lemon zest and juice for maximum flavor. Add lemon extract (start with ½ teaspoon) and consider adding lemon zest to your frosting too. Fresh lemons always provide better flavor than bottled juice.
Why are my lemon cupcakes turning green?
This happens when lemon juice reacts with aluminum pans or utensils. Use stainless steel bowls and utensils, and stick to paper liners in your muffin tin to prevent this reaction.
Can I substitute the butter with oil for dairy-free version?
Yes! Use neutral oil like vegetable or canola oil (¾ the amount of butter called for). The texture will be slightly different but still delicious. Use dairy-free milk and make dairy-free frosting too.
How do I prevent the frosting from becoming too tart?
Balance is key! Start with less lemon juice in the frosting and taste as you go. The sweetness of powdered sugar should balance the tartness. You can always add more lemon, but you can't take it away.