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Lemon Cupcakes
Indulge in the zesty charm of lemon cupcakes topped with silky lemon buttercream frosting, a perfect treat for any occasion. Each bite offers a burst of bright lemon flavor, making these cupcakes a delightful favorite.
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With their vibrant citrus zest and fluffy icing, these homemade lemon cupcakes are irresistibly delicious. Crafted from scratch using freshly squeezed lemon juice and zest, each cupcake is a delightful treat. Topped with creamy lemon frosting, these cupcakes are sure to transport you to a taste of heaven with every bite!
More Recipes ⭐ Lemon Cream Cheese Pie | Lemon Velvet Cake | Lemon Chiffon Cake
Imagine sinking your teeth into a soft, fluffy cake bursting with the fresh tang of real lemon zest, topped with a decadent frosting so irresistible you'll be tempted to lick the container clean.
For lovers of bright, citrusy flavors or anyone craving a delectable dessert, these lemon cupcakes are a perfect choice that’s sure to delight every time.
Ingredients
What you'll need to make this lemon cupcake recipe:
Lemon Cupcake Batter
- 1½ cups of cake flour
- 2 teaspoons of baking powder
- ¾ cup of granulated sugar
- 2 tablespoons of fresh lemon zest
- ½ cup of salted sweet cream butter, softened
- ¼ cup of vegetable oil
- ¼ cup of half and half, room temperature
- ¼ cup of freshly squeezed lemon juice
- 2 large eggs, room temperature
- 1 teaspoon of pure vanilla extract
Lemon Buttercream Frosting
- 1 cup of salted sweet cream butter, softened
- 2 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of fresh lemon zest
- 4¼ cups of powdered sugar
- 2 tablespoons of half and half
- 9 gummy lemon slice candies cut in half
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of these easy lemon cupcakes!
SALT: Opting for salted butter in your recipe? You might not need any additional salt. However, many experienced bakers recommend adding just a pinch of salt to enhance the flavors in sweet treats. Tailor this to your personal taste preferences.
FROSTING: Easily switch up your cupcake game by topping your fluffy lemon cupcakes with store-bought lemon frosting, or for a homemade touch, whip up some classic buttercream. For a delightful tangy twist, consider a luscious cream cheese frosting instead.
MIX-INS: Elevate your cupcakes by stirring in a handful of blueberries or a sprinkle of poppy seeds into the batter, adding a burst of flavor and texture.
LEMON JUICE: Need a quick substitute or want to try something new? Replace lemon juice with lime juice for a zesty alternative. This simple swap infuses your cupcakes with a refreshing, lime-infused citrus twist.
VANILLA EXTRACT: Don’t hesitate to experiment with different extracts to uniquely flavor your cupcakes. Almond extract imparts a subtle nutty essence, while coconut extract brings a hint of tropical allure to your baking creations.
How to Make
Once you've baked the moist lemon cupcakes, the next step is simply whipping up the creamy lemon frosting to top them. And that's it—delicious homemade cupcakes ready to enjoy!
Pro Tip
Always wash and dry the fresh lemons thoroughly before zesting and juicing to ensure all contaminants are removed. This simple step helps keep your lemon cupcakes fresh and safe to enjoy!
FIRST STEP: Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
We used two muffin tins but only needed to line half of the second tin. Set aside.
SECOND STEP: Add the cake flour and baking powder to a small bowl. Whisk together and set aside.
THIRD STEP: If you have a food processor or a blender, add the granulated sugar and lemon zest and blend on low speed for 30 seconds to 1 minute.
This will help release the oils in the lemon zest and really kick that fresh lemon flavor into high gear. Set it aside.
Pro Tip
Always zest the lemons before juicing them—it's much easier this way! Trying to zest an already juiced, halved lemon can be quite challenging.
FOURTH STEP: Beat together the room-temperature butter and vegetable oil for 30 seconds.
Use a stand mixer or a medium bowl and an electric mixer at medium speed.
Pro Tip
Ensure the butter is at room temperature to guarantee it mixes smoothly with the other ingredients. Butter that's too cold won't blend well and could leave chunks, whereas butter that's too warm might make the batter greasy.
FIFTH STEP: Add the granulated sugar and lemon zest mixture to the butter mixture.
Increase the mixer speed to medium-high and beat for an additional 1 to 1½ minutes until well incorporated.
SIXTH STEP: Add in the half and half and lemon juice. Continue mixing for one minute.
Pro Tip
Roll the lemon on the countertop before slicing and squeezing—it helps to release more juice from the fruit!
SEVENTH STEP: Lower the mixer speed to low. Add in the eggs, one at a time, mixing well after each egg until no yellow streaks are visible.
EIGHTH STEP: Add the vanilla and mix until no vanilla streaks remain.
NINTH STEP: Add the flour mixture. Mix just until combined.
Pro Tip
When filling the cupcake liners with lemon cake batter, using 1 tablespoon and 1½ tablespoon cookie scoops can really help measure the batter correctly. This method takes the guesswork out of filling the liners evenly.
TENTH STEP: Add 2½ tablespoons to each muffin cup; this should fill the cups to three-quarters full.
Bake for 20 to 22 minutes until the tops are light golden or a toothpick inserted comes away can.
Allow the cupcakes to rest in the muffin pans for about five minutes.
Remove the cupcakes from the pans and transfer them to a cooling rack to finish cooling completely. While the cupcakes are cooling, prepare the frosting.
Pro Tip
Oven temperatures can differ and might need recalibration over time to ensure accuracy. Always check your cupcakes at the lower end of the recommended baking time to prevent overcooking.
ELEVENTH STEP: Use a stand mixer or a large bowl and an electric hand mixer on medium-high to beat the butter for one minute.
TWELVTH STEP: Add the lemon juice and lemon zest, and continue to beat for another minute until well incorporated.
THIRTEENTH STEP: Add the powdered sugar one cup at a time, mixing well after each addition until all of the powdered sugar is added.
Continue mixing for an additional 1½ to 2 minutes until the frosting is light and fluffy. If the frosting is too stiff, add the half and half, one tablespoon at a time.
FOURTEENTH STEP: Add the frosting to a piping bag fitted with a 1M decorator’s tip or a quart-size ziplock bag with a corner snipped off.
FIFTEENTH STEP: Hold the tip of the bag about a half inch above the outer edge of the cupcake.
Use even and steady pressure as you squeeze the frosting in a circle from the outer edge around the surface of the cupcake to the center.
Repeat for the remaining cupcakes. Garnish with the halved gummy lemon slice candies. Keep refrigerated until ready to serve.
These delightful little bites of sunshine are brimming with a zesty lemon flavor that will awaken your senses. There's something incredibly refreshing about lemon desserts, and we're confident these lemon cupcakes will be a hit at any gathering.
How to Serve
These divine little treats are the ultimate dessert for every lemon lover out there.
This cupcake recipe is perfect for any special occasion or simply as a delightful treat.
Pair them with a glass of raspberry iced tea, or a boozy creamsicle float for added enjoyment.
For a summer picnic, these cupcakes complement our overnight fruit salad perfectly. They also pair beautifully with cucumber sandwiches at a tea party.
Explore the delightful freshness of more lemon desserts like our zesty lemon brownies and light lemon fluff.
Why You'll Love This Recipe
BRIGHT AND ZESTY FLAVOR: Bursting with fresh, tangy lemon zest and juice, these cupcakes deliver a delightful citrusy kick that’s both bright and refreshing.
MOIST TEXTURE: Enjoy the incredibly moist and tender texture of these cupcakes, which stay deliciously fresh for days. Each bite is a savor-worthy experience.
EASY TO MAKE: Ideal for bakers at any skill level, this recipe comes with clear, step-by-step instructions and useful tips, making it a breeze to follow. Expect successful results every time you bake these delightful lemon cupcakes.
FAQ: Lemon Cupcakes
How do you ensure your lemon cupcakes are moist?
Use ingredients like buttermilk or sour cream, and don't overmix the batter to keep your cupcakes tender and moist.
Can lemon cupcakes be made gluten-free?
Yes, simply substitute the regular flour with a gluten-free all-purpose flour blend to cater to gluten-sensitive diets.
How can I enhance the lemon flavor in my cupcakes?
Increase the intensity by adding an extra teaspoon of lemon zest to the batter and frosting for a sharper lemon taste.
Is there a vegan option for lemon cupcakes with lemon buttercream?
Absolutely! Replace dairy ingredients with vegan alternatives like almond milk and vegan butter, and use aquafaba as an egg substitute.
FAQ: Lemon Butter Cream Frosting
What makes lemon cupcakes with lemon buttercream frosting special?
The fresh zest and juice of lemons infuse these cupcakes with a vibrant, natural citrus flavor.
What decorating tips work best for lemon buttercream frosting?
Use a piping bag with a star tip for a classic, swirled look that holds the light, fluffy texture of the frosting.
How do you get buttercream frosting smooth and creamy?
Ensure butter is at room temperature before mixing. Beat thoroughly until the frosting is light and fluffy.
Storage FAQ
Can I make lemon cupcakes ahead of time?
Yes, lemon cupcakes are excellent for making ahead. You can bake and frost them a day in advance. Just store them in an airtight container at room temperature and ensure not to stack them until the frosting has set to avoid smudging.
How should I store the cupcakes if there are any leftovers?
Store any leftover lemon cupcakes with lemon buttercream in the refrigerator. Cover them and they will keep for up to four days. Before serving, let the cupcakes sit at room temperature for about 20 minutes.
Is it possible to freeze lemon cupcakes?
Absolutely! You can freeze the unfrosted lemon cupcakes in an airtight container. They will maintain their quality for up to three months. When you're ready to serve them, simply thaw them and add the frosting.
Lemon Recipes
Lemon Cupcakes
Indulge in the zesty charm of lemon cupcakes topped with silky lemon buttercream frosting, a perfect treat for any occasion. Each bite offers a burst of bright lemon flavor, making these cupcakes a delightful favorite.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Lemon Cupcake Batter
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- 2 tablespoons lemon zest
- ½ cup salted sweet cream butter (softened)
- ¼ cup vegetable oil
- ¼ cup half and half (room temperature)
- ¼ cup lemon juice (freshly squeezed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Lemon Buttercream Frosting
- 1 cup salted sweet cream butter (softened)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 4 ½ cups powdered sugar
- 2 tablespoons half and half
- 9 gummy lemon slice candies (cut in half)
DIRECTIONS
- Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners (I used 2 muffin tins, but only needed to line ½ of the second tin). Set aside.
- Add the cake flour and baking powder to a small mixing bowl. Whisk together and set aside.
- If you have a food processor or a blender, add the granulated sugar and lemon zest, and blend on low for 30 seconds to 1 minute. This will help release the oils in the lemon zest and really kick that fresh lemon flavor into high gear. Set it aside.
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium speed, beat together the butter and vegetable oil for 30 seconds.
- Add the granulated sugar and lemon zest mixture. Increase the mixer speed to medium-high and beat for an additional 1 to 1½ minutes until well incorporated.
- Add in the half and half and lemon juice. Continue mixing for 1 minute.
- Lower the mixer speed to low. Add in the eggs, one at a time, mixing well after each egg until no yellow streaks are visible.
- Add the vanilla and mix until no vanilla streaks remain.
- Add the flour mixture. Mix just until combined.
- Add 2½ tablespoons to each muffin cup; this should fill the cups to ¾ full. Bake for 20 to 22 minutes until the tops are light golden or a toothpick inserted comes away clean. Allow the cupcakes to rest in the muffin pans for about 5 minutes. Remove the cupcakes from the pans and transfer them to a cooling rack to finish cooling completely. While the cupcakes are cooling, prepare the frosting.
- Use a stand mixer or a large mixing bowl and a handheld mixer on medium-high to beat the butter for 1 minute.
- Add the lemon juice and lemon zest, and continue to beat for another 1 minute until well incorporated.
- Add the powdered sugar 1 cup at a time, mixing well after each addition until all of the powdered sugar is added. Continue mixing for an additional 1½ to 2 minutes until the frosting is light and fluffy. If the frosting is too stiff, add the half and half, 1 tablespoon at a time.
- Add the frosting to a piping bag fitted with a 1M decorator’s tip or a quart-size ziplock bag with a corner snipped off.
- Hold the tip of the bag about ½ inch above the outer edge of the cupcake. Use even and steady pressure as you squeeze the frosting in a circle from the outer edge around the surface of the cupcake to the center. Repeat for the remaining cupcakes. Garnish with the halved gummy lemon slice candies. Keep refrigerated until ready to serve.
Notes
- Be sure to wash and dry the fresh lemons before zesting and juicing to remove any contaminants.
- Always zest the lemons before juicing. It makes it much easier. It is hard to zest an empty halved lemon.
- When filling the cupcake liners with the lemon cake batter, I used 1 tablespoon and 1½ tablespoon cookie scoops to measure the batter correctly. It really takes the guesswork out of filling the liners.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
Nutrition
Calories: 339kcal | Carbohydrates: 47g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 134mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 522IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 0.3mg
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Comments
Cathy says
Turned out very moist and with a delicious lemony flavor. Everyone loved them.