How to Make Lemon Cupcakes Using Oil Soluble Extract

How to Make Lemon Cupcakes Using Oil Soluble Extract

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

20 minutes

Category

Oil Soluble Lemon

These Lemon Cupcakes Using Oil Soluble Extract are bursting with bright citrus flavor and buttery goodness. Using Oil Soluble Lemon Flavoring Extract ensures a pure, long-lasting lemon aroma that blends perfectly with the creamy cupcake batter. The cupcakes bake up soft, fluffy, and moist — ideal for any season or occasion. Simply combine your dry ingredients, cream the butter and sugar, whisk in eggs, milk, and lemon extract, then bake until golden. Frost with your favorite lemon or vanilla buttercream for a delicious bakery-quality dessert at home.

Ingredients

    For the Lemon Cupcakes:

    • 1 ½ cups all-purpose flour
    • 1 ½ tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • ½ cup unsalted butter, softened
    • ¾ cup granulated sugar
    • 2 large eggs, room temperature
    • 1 tsp Oil Soluble Lemon Flavoring Extract
    • ½ cup whole milk (room temperature)
    • 1 tbsp fresh lemon juice
    • 1 tbsp lemon zest

    Optional Lemon Buttercream Frosting:

    • 1 cup unsalted butter, softened
    • 3 cups powdered sugar, sifted
    • 2 tbsp heavy cream
    • ½ tsp Oil Soluble Lemon Flavoring Extract
    • Pinch of salt

    Directions

    1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

    3. Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.

    4. Add Eggs and Extract: Beat in the eggs one at a time, then mix in the Oil Soluble Lemon Flavoring Extract, lemon juice, and zest

    5. Combine Wet and Dry: Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until smooth but do not overmix.

    6. Fill and Bake: Divide the batter evenly among the cupcake liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

    7. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

    8. Make the Frosting: Beat butter until creamy. Add powdered sugar gradually, then cream, Oil Soluble Lemon Flavoring Extract, and a pinch of salt. Beat until fluffy.

    9. Frost and Serve: Pipe or spread the lemon buttercream onto cooled cupcakes. Garnish with lemon zest or candied lemon slices for a stunning finish.