If you love desserts that practically sing of spring, these Lemon Cupcakes with Cream Cheese Frosting are about to be your new obsession. Imagine biting into a pillowy-soft cupcake bursting with real lemon zest and juice, topped with lush, tangy cream cheese frosting—each bite bright and irresistible. Whether it’s for a celebration, afternoon tea, or a “just because” treat, this recipe brings bakery-style results straight to your kitchen. Bonus: they’re simple enough to make any day feel special!
Ingredients You’ll Need
The beauty of Lemon Cupcakes with Cream Cheese Frosting lies in its fresh, simple ingredients. Every single component serves a delicious purpose, working together to deliver vibrant citrus flavor, dreamy texture, and creamy, sunny toppings that no one can resist.
- All-purpose flour: The foundation for a tender, light cupcake crumb.
- Baking powder: Adds just the right lift for irresistibly fluffy cupcakes.
- Salt: A pinch balances out the sweetness and boosts the lemon flavor.
- Unsalted butter (for both cake and frosting): Makes everything rich and moist—use at room temperature for the best results.
- Granulated sugar: Sweetens the batter and also helps the cupcakes rise and brown to perfection.
- Large eggs: These bind your batter and add wonderful structure.
- Whole milk: Ensures a soft, tender crumb and gives the cupcakes just the right amount of moisture.
- Fresh lemon juice & zest: Delivers bright, sunny flavor that makes these cupcakes truly memorable—don’t skip the zest!
- Vanilla extract: Rounds out the tartness of the lemon and makes the flavor pop.
- Cream cheese (for frosting): Use full-fat for the creamiest, tangiest topping.
- Powdered sugar: Gives your frosting that smooth, cloud-like texture.
- Lemon zest (in the frosting, optional): Brings a fresh burst of citrus on top of every bite.
How to Make Lemon Cupcakes with Cream Cheese Frosting
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) so it’s ready to work its magic. Line a 12-cup muffin tin with paper liners—this not only makes cleanup a breeze, but also gives your cupcakes those classic bakery edges.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. Whisking helps distribute the leavening evenly, so every cupcake rises just right.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to beat your softened butter with the sugar until the mixture is light and fluffy. This step is crucial for that perfect cupcake crumb! It usually takes about 2-3 minutes—be patient, it’s worth it.
Step 4: Add Eggs, Lemon, and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Then stir in the fresh lemon zest, lemon juice, vanilla extract, and milk. The lemon brings zippy freshness, while vanilla adds warmth. You’ll have a lovely, fragrant batter at this point.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredient mixture to your wet mixture, little by little. Stir until just combined—overmixing can make the cupcakes tough, so a gentle hand is key.
Step 6: Fill and Bake
Evenly divide the batter among the cupcake liners—about three-quarters full in each. Slide the pan into your preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for five minutes before gently transferring them to a wire rack to finish cooling completely.
Step 7: Make the Cream Cheese Frosting
Once the cupcakes have cooled, beat the cream cheese and butter together in a bowl until the mixture is extra creamy and fluffy. Slowly add the powdered sugar, beating as you go. Stir in the vanilla and, if you love lemon, some additional zest for that burst of citrus. Your Lemon Cupcakes with Cream Cheese Frosting are nearly ready to steal the show!
Step 8: Frost and Decorate
Using a piping bag or just a trusty spatula, frost each cooled cupcake generously. If you want to get fancy, swirl the frosting high or sprinkle with a little extra zest for a bright finish.
How to Serve Lemon Cupcakes with Cream Cheese Frosting
Garnishes
Sprinkle your finished cupcakes with extra lemon zest for a radiant, citrusy touch that hints at the zippy flavor inside. Fresh berries like raspberries or blueberries add both a pop of color and a lovely flavor contrast. Or, for a special event, top with tiny edible flowers or candied lemon slices.
Side Dishes
Lemon Cupcakes with Cream Cheese Frosting pair beautifully with a pot of black tea, sparkling lemonade, or even a fresh fruit salad. Their bright flavor also makes them a wonderful addition to a dessert table alongside chocolate treats or creamy, mild custards.
Creative Ways to Present
If you want to take things up a notch, arrange the cupcakes on a tiered stand for a festive look worthy of a party spread. For picnics or showers, display each cupcake in a colored cupcake wrapper or personalized box. You can even turn these into a birthday masterpiece by stacking and decorating them like a mini tiered cake!
Make Ahead and Storage
Storing Leftovers
Any leftover Lemon Cupcakes with Cream Cheese Frosting should be stored in an airtight container in the refrigerator to keep the frosting fresh and delicious. Just remember to bring them to room temperature before serving so the cake’s flavor and texture really shine.
Freezing
Both unfrosted and frosted cupcakes freeze well. Arrange them in a single layer in an airtight container or wrap tightly in plastic, then freeze for up to 2 months. For best results, freeze the cupcakes and frosting separately, then assemble after thawing.
Reheating
If you prefer a just-baked taste, let refrigerated or frozen cupcakes come to room temperature naturally; microwaving can affect the texture, especially with the cream cheese frosting. If you’ve stored unfrosted cakes, a quick 5-second zap in the microwave will revive them, but always frost after reheating.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is key for the vibrant flavor in Lemon Cupcakes with Cream Cheese Frosting, but in a pinch, you can use bottled lemon juice—just know it won’t have quite the same brightness or aroma as freshly squeezed juice and zest.
What if I don’t have a piping bag for the frosting?
No worries! You can easily use a zip-top bag with one corner snipped off, or simply spread the frosting with a spatula or butter knife for a rustic, homemade look.
Can these cupcakes be made gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Results may vary slightly, but your Lemon Cupcakes with Cream Cheese Frosting will still be a hit.
How can I add extra lemon flavor?
For an even bigger citrus punch, you can add 1/2 teaspoon of lemon extract to either the batter or the frosting, as suggested in the recipe notes. A little extra zest sprinkled over the top doesn’t hurt, either!
How far in advance can I make these cupcakes?
You can bake the cupcakes a day ahead and store them unfrosted in an airtight container. Make the frosting up to two days ahead and keep it refrigerated; simply let it soften a bit and whip briefly before spreading or piping onto your cupcakes.
Final Thoughts
There’s something irresistible about homemade Lemon Cupcakes with Cream Cheese Frosting—the kind of treat that makes people light up with every bite. If you’re craving something bright, cheerful, and bound to be remembered, give this recipe a try. I hope they bring as much joy to your kitchen as they do to mine!
Print
Lemon Cupcakes with Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Lemon Cupcakes with Cream Cheese Frosting are the perfect balance of sweet and tangy, making them a delightful treat for any occasion. Light and fluffy lemon-infused cupcakes topped with a creamy and luscious cream cheese frosting, these cupcakes are sure to impress.
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
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter and sugar, then add eggs, lemon zest, lemon juice, vanilla extract, and milk. Gradually mix in the dry ingredients until just combined.
- Bake the cupcakes: Divide the batter into the cupcake liners and bake for 18–20 minutes. Cool before frosting.
- Make the cream cheese frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar. Mix in vanilla and lemon zest.
- Frost the cupcakes: Once cooled, frost the cupcakes using a piping bag or spatula.
Notes
- For extra lemon flavor, consider adding 1/2 teaspoon of lemon extract to the batter or frosting.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 70mg
