Lemon Cupcakes
Bright, zesty, and irresistibly moist, these lemon cupcakes are a celebration of citrusy goodness. Topped with a creamy lemon-infused frosting, they deliver a perfect balance of sweet and tangy flavors, perfect for any occasion.
Whether you’re baking for a party or a midweek treat, these lemon cupcakes bring sunshine to your dessert table. With a simple homemade recipe and fresh ingredients, they’re delightfully easy to prepare and impossible to resist.
The Ingredients That Make Lemon Cupcakes Shine
- Cake flour – Ensures a soft and delicate crumb for these tender cupcakes.
- Granulated sugar – Sweetens the cupcakes while enhancing the lemon’s natural tang.
- Unsalted butter – Adds richness and moisture to the batter and frosting.
- Lemon zest and juice – Provides a burst of citrus flavor, creating the signature lemony essence.
- Whole milk – Keeps the cupcakes moist and fluffy.
- Eggs – Contribute structure and richness to the cupcakes.
- Baking powder – Helps the cupcakes rise to fluffy perfection.
- Vanilla extract – Balances the flavors with a subtle warmth.
- Cream cheese – Gives the frosting its luxurious, tangy creaminess.
- Confectioner’s sugar – Sweetens and creates a smooth, spreadable frosting.
How to Whip Up These Lemon Cupcakes
- Prep and mix: Preheat your oven and prepare your cupcake tray. Sift together the dry ingredients for a lump-free batter.
- Cream and combine: Cream butter and sugar until fluffy, then blend in eggs, vanilla, and lemon zest for a fragrant start.
- Layer the flavors: Alternate mixing in the dry ingredients with milk and lemon juice for a perfectly smooth batter.
- Bake to perfection: Fill cupcake liners halfway and bake until golden. Cool completely before frosting.
- Frost with flair: Beat butter and cream cheese until silky, then blend in confectioner’s sugar, lemon zest, and juice for a frosting that’s light and flavorful.
Tips for Zesty Success
For cupcakes bursting with flavor, use freshly grated lemon zest and juice instead of bottled. Keep your ingredients at room temperature for easy mixing and a smooth batter. When frosting, allow the cupcakes to cool entirely; even a slight warmth can melt your creamy topping.
Storing Leftovers with Care
Store your frosted lemon cupcakes in an airtight container in the refrigerator for up to three days. For a fresh-from-the-oven experience, bring them to room temperature before serving. If freezing, wrap each unfrosted cupcake individually in plastic wrap, then place them in a freezer-safe bag for up to two months. Thaw at room temperature and frost just before serving.
Whether for a celebration or a simple indulgence, these lemon cupcakes are a sweet, citrusy delight you’ll crave time and time again.
Lemon Cupcakes Recipe
Ingredients
Lemon Cupcakes
- 1 cup 198 g granulated sugar
- ½ cup 113 g whole milk, room temperature
- 2 large eggs room temperature
- ½ cup 113 g unsalted butter, room temperature
- 1.5 cups 168 g cake flour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Lemon Cream Cheese Frosting
- ½ cup 113 g unsalted butter, room temperature
- 4 cups 454 g confectioner’s sugar
- 4 ounces 113 g cream cheese, room temperature
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
Lemon Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a medium bowl, whisk together cake flour, baking powder, and salt to eliminate lumps; set aside.
- In a large bowl, cream the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 1 minute. Beat in eggs, vanilla extract, and lemon zest until fully blended and smooth.
- In a small bowl, combine the milk with lemon juice; set aside for a few minutes.
- Gradually incorporate half the dry ingredients into the butter mixture, stirring gently. Follow by adding half the milk mixture, mixing until just combined. Repeat the process with the remaining dry and wet ingredients, ensuring everything is just mixed and smooth.
- Evenly distribute the batter among the prepared cupcake liners, filling each about halfway. Bake for 17-19 minutes, or until the centers spring back when lightly touched. If an indentation remains, bake for a few more minutes.
- Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Lemon Cream Cheese Frosting
- In a large mixing bowl, beat room temperature butter and cream cheese until smooth and creamy, about 1 minute.
- Gradually add confectioner’s sugar, 1 cup at a time, mixing on low speed until well incorporated. Then whip the mixture on high speed for 2-3 minutes, achieving a fluffy texture.
- Blend in vanilla extract, lemon juice, and lemon zest, beating for an additional 1-2 minutes until light and airy.
- Pipe or spread the frosting generously onto the cooled cupcakes, and serve immediately.