Introduction
When you need something sweet that feels fresh (not heavy), Lemon Cupcakes always hit the spot. They’re sunshine in cupcake form—soft vanilla-lemon cake with a punchy lemon frosting.
The little “secret” here is using real lemon zest in both the batter and the frosting. Zest gives you big lemon flavor without making the cupcakes too wet. And a tiny splash of lemon juice keeps everything tasting lively.
These Lemon Cupcakes are a fan-favorite for bake sales and birthdays because they stay moist for days and they taste like a bakery treat—without bakery prices.
Why You’ll Love This Lemon Cupcakes
- Bright and zesty: Real lemon zest gives bold flavor in every bite.
- Soft, tender crumb: Buttery batter makes cupcakes that stay moist.
- Bakery-style frosting: Lemon buttercream pipes beautifully and tastes fresh.
- Easy weeknight dessert: Simple steps, simple ingredients, big payoff.
- Party-perfect: Cute, portable, and always a crowd-pleaser.
Ingredients for Lemon Cupcakes
Lemon Cupcakes
- All-purpose flour (1 1/2 cups): The base; measure by spooning into the cup for best texture.
- Baking powder (1 1/2 tsp): Helps cupcakes rise tall.
- Fine salt (1/4 tsp): Balances sweetness.
- Unsalted butter (1/2 cup, softened): Rich flavor; keep it soft so it creams well.
- Granulated sugar (3/4 cup): Sweetens and helps keep cupcakes tender.
- Eggs (2 large): Structure and richness.
- Lemon zest (2 tbsp): Main lemon flavor—zest is the magic here.
- Pure vanilla extract (1 tsp): Rounds out the citrus.
- Whole milk (1/2 cup): Moisture; buttermilk works too for a slight tang.
- Fresh lemon juice (2 tbsp): Adds brightness; bottled works in a pinch, but fresh tastes cleaner.
Lemon Buttercream
- Unsalted butter (3/4 cup, softened): The base for creamy frosting.
- Powdered sugar (3 cups): Sweetness + structure; sift if lumpy.
- Lemon zest (1 tbsp): Extra punchy lemon aroma.
- Fresh lemon juice (2–3 tbsp): Thins frosting and adds tang.
- Pinch of salt: Keeps the frosting from tasting too sugary.
- Optional: heavy cream (1–2 tbsp): If you want a super silky, pipeable swirl.
How to Make Lemon Cupcakes
- 1. Prep your pan and oven. Heat oven to 350°F. Line a 12-cup muffin pan with liners.
- 2. Whisk dry ingredients. In a bowl, whisk flour, baking powder, and salt. This helps the cupcakes bake evenly.
- 3. Cream butter, sugar, and zest. Beat butter, sugar, and lemon zest for 2–3 minutes until fluffy and fragrant. This step makes the cupcakes light, so don’t rush it.
- 4. Beat in eggs and vanilla. Add eggs one at a time, then vanilla. Scrape the bowl so everything mixes evenly.
- 5. Mix in flour and liquids. Add dry ingredients in 2 additions, alternating with milk and lemon juice. Mix just until smooth—stop when you don’t see flour streaks.
- 6. Bake until springy. Fill liners about 2/3 full. Bake 16–19 minutes, until the tops spring back and a toothpick comes out clean. Cool completely before frosting.
- 7. Whip lemon buttercream. Beat butter until smooth. Add powdered sugar in batches, then zest, salt, and lemon juice. Whip 2 minutes until fluffy. If it’s too thick, add lemon juice or cream a teaspoon at a time.
- 8. Frost and finish. Pipe or spread frosting on cooled cupcakes. Top with extra zest or a tiny lemon slice for a bakery look.
Tips for Perfect Lemon Cupcakes
- Zest your lemons before juicing—much easier.
- Don’t overfill liners; 2/3 full helps prevent overflow.
- Cool cupcakes fully or the frosting will melt and slide.
- If frosting tastes too sharp, add 2 tbsp more powdered sugar; if too sweet, add a pinch more salt.
- For extra lemon pop, brush warm cupcakes with a tiny bit of lemon juice (just a light swipe).
Variations & Substitutions
- Lemon poppy seed: Stir 1 tbsp poppy seeds into the batter.
- Berry lemon: Add a spoonful of raspberry jam inside each cupcake after baking.
- Cream cheese frosting: Swap buttercream for a lemon cream cheese frosting for extra tang.
- Gluten-free: Use a 1:1 gluten-free baking flour blend (look for one with xanthan gum).
- Lazy version: Use boxed vanilla cake mix + add lemon zest and juice, then make the homemade frosting.
Storing & Reheating
- Fridge: Store frosted cupcakes in a covered container for 3–4 days. Let sit at room temp 20 minutes before serving for the best texture.
- Freeze: Freeze unfrosted cupcakes up to 2 months. Thaw at room temp, then frost fresh.
- Make-ahead: Bake cupcakes the day before and frost the next day—easy party prep.
Serving Suggestions & Pairings
- Pair with iced tea or sparkling water for a fresh dessert.
- Serve with fresh berries on the side.
- Add to a party tray with chocolate cupcakes for a fun mix.
- Perfect for spring gatherings, weeknight treats, and lunchbox desserts.
Reader Review: These lemon cupcakes were so soft and full of real lemon flavor! The frosting was bright but not too sweet. I brought them to a party and they disappeared fast.
If you bake these Lemon Cupcakes, leave a rating and comment. And tell me—would you add poppy seeds, berries, or keep them classic and zesty?
Print
Lemon Cupcakes – Easy, Zesty, Bakery-Style for Weeknights
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Soft, sunny lemon cupcakes with real lemon zest and juice, finished with a fluffy lemon buttercream. These lemon cupcakes are bright, tender, and bakery-style.
Ingredients
Lemon Cupcakes
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon kosher salt
– 1/2 cup (1 stick) unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs, room temperature
– 1 1/2 tablespoons lemon zest (about 1–2 lemons)
– 1 1/2 teaspoons vanilla extract
– 1/2 cup sour cream, room temperature
– 1/2 cup whole milk, room temperature
– 3 tablespoons fresh lemon juice
Optional lemon curd center
– 1/2 cup lemon curd
Lemon Buttercream
– 3/4 cup (1 1/2 sticks) unsalted butter, softened
– 3 1/2 cups powdered sugar
– 1/8 teaspoon kosher salt
– 2 tablespoons fresh lemon juice
– 1 tablespoon lemon zest
– 1 to 2 tablespoons heavy cream (as needed)
Instructions
1) Prep. Heat oven to 350°F. Line a 12-cup muffin pan with liners.
2) Dry mix. Whisk flour, baking powder, baking soda, and salt.
3) Cream. Beat butter and sugar until fluffy, 2 to 3 minutes. Beat in eggs one at a time.
4) Flavor. Mix in lemon zest and vanilla.
5) Combine. Beat in sour cream. Add dry ingredients in 2 additions, alternating with milk. Mix in lemon juice last.
6) Bake. Fill liners about 2/3 full (makes 12 cupcakes). Bake 16 to 19 minutes, until tops spring back and a toothpick comes out clean. Cool completely.
7) Curd center (optional). Core the center of each cupcake and fill with about 1 teaspoon lemon curd.
8) Frosting. Beat butter smooth. Add powdered sugar and salt, then lemon juice and zest. Add heavy cream as needed and whip until fluffy.
9) Decorate. Pipe or spread frosting on cooled cupcakes.
Notes
– Big lemon flavor: Use a microplane for fine zest so it melts into the batter.
– Make-ahead: Bake cupcakes 1 day ahead; store airtight at room temp. Frost the day of serving.
– Storage: Frosted cupcakes keep 3 days refrigerated; let sit at room temp 15 minutes before serving.
– Tools: Muffin pan, paper liners, mixer, piping bag and tip (optional), cupcake corer (optional).
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American