Lemon Cupcakes Recipe
If you love bright, zesty desserts, these Lemon Cupcakes are the ray of sunshine your snack table has been missing. Each cupcake is a deliciously tender sponge infused with fresh lemon juice and zest, topped with a creamy lemon buttercream that balances rich sweetness with tangy charm. Whether you make them for a spring brunch, a birthday treat, or simply to add spark to your day, these cupcakes never fail to bring joy and smiles. Ready for a new baking favorite? Let’s dive in!
Ingredients You’ll Need
With just a handful of everyday ingredients, you’ll find making Lemon Cupcakes surprisingly easy. Each component builds flavor and texture, ensuring your cupcakes come out moist, bright, and irresistibly lemony every time.
- All-purpose flour: Provides the perfect structure for soft, fluffy cupcakes.
- Baking powder: Helps your cupcakes rise gently for that bakery-style dome.
- Salt: Enhances the flavor and balances the sweetness of the batter.
- Unsalted butter (batter): Adds richness and gives the crumb its tender bite.
- Granulated sugar: Sweetens the cake and helps create a light, tender texture.
- Large eggs: Bind the ingredients together and contribute to a soft, airy crumb.
- Sour cream or plain Greek yogurt: Delivers moisture and a hint of tang for even more depth.
- Fresh lemon juice: The star ingredient that gives every bite a bright citrus punch.
- Lemon zest: Intensifies the lemon flavor using the aromatic oils from the peel.
- Vanilla extract: Rounds out the citrus notes with a subtle, sweet warmth.
- Whole milk: Keeps the batter silky and ensures a soft texture.
- Unsalted butter (frosting): Creates a creamy, luscious base for your lemony icing.
- Powdered sugar: Sweetens and thickens your buttercream to perfection.
- Lemon juice (for frosting): Brings a tangy kick directly to the frosting for a bold finish.
- Lemon zest (for frosting): Infuses the buttercream with even more citrus aroma.
- Milk (for frosting): Loosens the frosting just enough for smooth spreading or piping.
How to Make Lemon Cupcakes
Step 1: Prep Your Muffin Tin and Preheat
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with your favorite cupcake liners. This ensures easy release and neat presentation when your Lemon Cupcakes are baked to golden perfection.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Taking a moment to blend these ensures your cupcakes rise evenly and have a soft, delicate crumb.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is crucial: proper creaming traps air in the batter, producing cupcakes that are both tender and beautifully risen.
Step 4: Add Eggs and Flavorings
Crack in your eggs one at a time, mixing well after each addition. Next, blend in the sour cream or Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract. The lemon juice and zest deliver that unmistakable Lemon Cupcakes flavor you crave!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the flour mixture, stirring just until combined. Be gentle here—overmixing can make the cupcakes dense instead of light and airy.
Step 6: Fill and Bake
Divide the batter evenly among your lined muffin cups, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The kitchen will fill with the sweet scent of lemony anticipation!
Step 7: Cool Completely
Let the baked cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool fully. This helps the crumb set and makes sure your frosting won’t melt off later.
Step 8: Make the Lemon Frosting
Beat the softened butter for the frosting until creamy, then gradually add the powdered sugar. Mix in the lemon juice, zest, and just enough milk to achieve a spreadable consistency with vivid lemon flavor.
Step 9: Frost and Decorate
Once the Lemon Cupcakes are cool, spread or pipe the luscious lemon buttercream on top. Add a small curl of lemon zest or a sprinkle of sugar for an extra pop of freshness and sparkle.
How to Serve Lemon Cupcakes
Garnishes
A simple garnish can take your Lemon Cupcakes from delightful to absolutely irresistible. Try a twist of fresh lemon zest, a few edible flowers, or even a candied lemon slice for eye-catching appeal and an added zing.
Side Dishes
A cupcake this citrusy and refreshing pairs beautifully with summery sides like a bowl of mixed berries, a dollop of lightly sweetened whipped cream, or a scoop of raspberry sorbet. These additions accentuate the lemon while providing balance and contrast.
Creative Ways to Present
For a showy display, arrange the cupcakes on a tiered dessert stand or set each on a colored plate with a fresh mint leaf. For special occasions, nestle them in pastel paper wrappers or decorate with tiny edible pearls to suit the mood.
Make Ahead and Storage
Storing Leftovers
If you have cupcakes left after your gathering, place them in an airtight container at room temperature for up to 2 days. For longer freshness, store them in the fridge, where they’ll keep for up to 5 days—just let them come to room temperature before enjoying to soften the frosting.
Freezing
Lemon Cupcakes freeze surprisingly well! Place unfrosted cupcakes in a single layer in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then frost just before serving for best results. You can also freeze frosted cupcakes on a tray, then wrap individually—convenient for portioning!
Reheating
If you prefer your cupcake slightly warm, just pop it in the microwave for 8–10 seconds. If frosted, check that the icing isn’t melting—gentle heat is key to keeping both the cake and topping delicious.
FAQs
Can I make Lemon Cupcakes gluten free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend (make sure it contains xanthan gum) and follow the recipe as written. You’ll still enjoy the same zesty flavor and tender crumb.
How do I make Lemon Cupcakes extra lemony?
For even more citrus punch, fill each cooled cupcake with a spoonful of lemon curd before adding the frosting. You can also gently brush the tops with extra lemon juice for an added kick before icing.
What’s the best way to get more flavor from the lemon zest?
Use a microplane to zest your lemons just before adding to the batter and frosting. The fresh zest releases essential oils, adding incredible aroma and depth to your Lemon Cupcakes.
Can I substitute oil for the butter in the cake?
You can swap the butter for a light, neutral oil like canola if you need a dairy-free option—the cupcakes will be extra moist, although the classic buttery flavor will be less pronounced.
How far ahead can I frost the cupcakes?
You can frost your cupcakes up to a day in advance and store them in the fridge. Bring them to room temperature before serving for the best flavor and creamy texture.
Final Thoughts
If you’re searching for a dessert that’s as uplifting as it is delicious, give these Lemon Cupcakes a try. They’re simple to make, bursting with real citrus joy, and impossible to resist. I hope they become a favorite in your kitchen, too!
Print
Lemon Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these moist and tangy Lemon Cupcakes topped with a luscious lemon buttercream frosting. Perfect for any occasion, these cupcakes are bursting with citrus flavor and are sure to be a hit with lemon lovers!
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs, sour cream, lemon juice, zest, and vanilla. Gradually mix in dry ingredients and milk. Fill cupcake liners and bake for 18–20 minutes.
- Make the frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in lemon juice, zest, and milk to reach desired consistency.
- Frost the cupcakes: Once cooled, frost the cupcakes with the lemon buttercream frosting.
Notes
- For extra lemon flavor, fill the cupcakes with lemon curd before frosting.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
