Lemon cupcakes taste like a little bit of sunshine in every bite.

Moist and fluffy, this lemon cupcake recipe is doubled up on tart tanginess with an easy lemon buttercream topping.

Lemon Cupcake Recipe with frosting and lemon zest

Holly’s Recipe Highlights

  • Flavor: Light, sweet, and bursting with fresh lemon flavor.
  • Prep note: Use fresh lemon zest and juice for the best flavor.
  • Recommended tools: Muffin tin, paper liners, mixing bowls, whisk, electric mixer.
  • Serving suggestions: Perfect with tea, coffee, or as a light dessert for brunch or parties.
  • Freezing: Cupcakes freeze well without frosting for up to 3 months; thaw before frosting.
top view of Lemon Cupcake Recipe

What’s in Lemon Cupcakes?

Cupcake Batter: Use a medium-sized lemon and don’t forget to use the zest. Any leftover juice or zest can be used in dressings or marinades. Gluten-free flour can be used instead of all-purpose, just refer to the packaging for ratios.

Frosting: Homemade buttercream frosting is so easy to make and holds up well even at room temperature. For the best results, use room-temperature butter, egg, and milk.

Cupcake Creations: Top cupcakes with whipped cream, a sprinkle of yellow-colored sugar, and a mint leaf.

Lemon Cupcake Recipe with a bite taken out of one

How to Make Lemon Cupcakes

  1. Mix dry ingredients into a large bowl and create a well in the center.
  2. Add remaining ingredients (full recipe below), then whisk in boiling water.
  3. Pour into prepared liners and bake.
  4. Frost lemon cupcakes once cooled.

Frosting

  1. Beat butter with a hand mixer until fluffy.
  2. Whip in remaining ingredients until the frosting is pale.
  3. Frost cooled cupcakes and garnish as desired.

Short on Time? Use store-bought lemon frosting instead!

easy Lemon Cupcake Recipe with frosting and lemon slices on top

Lip-Smacking Lemon Cupcake Tips

  • Set the butter, egg, and milk out so they get to room temperature before using in the recipe.
  • Mix the batter until barely combined with no large, visible lumps of flour. Overmixing cakes, cupcakes, muffins, or breads results in dense, heavy baked goods.
  • Be sure to fill the cupcake liners (or tins) with equal amounts of batter so they bake evenly. 2/3 (about 3 tablespoons) is the standard.
  • Bake one batch at a time. If baking more than one batch, rotate the muffin tins halfway through baking, some ovens can direct heat in different directions.

Lemon Cupcakes That Last

  • Keep leftover lemon cupcakes in a covered container at room temperature for up to 3 days.
  • Freeze unfrosted cupcakes on a sheet pan and then transfer them to a zippered bag for up to 2 months. Thaw at room temperature before serving.

More Luscious Lemon Desserts!

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close up of Lemon Cupcakes
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Lemon Cupcakes Recipe

These lemon cupcakes are light, fluffy and topped with a tangy and sweet lemon buttercream frosting for the perfect spring time dessert!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Author Melanie

Ingredients  

For the Lemon Cupcakes:

For the Lemon Buttercream Frosting:

  • ½ cup unsalted butter room temperature
  • cup powdered sugar
  • 1 teaspoon heavy whipping cream
  • ½ teaspoon lemon extract
  • pinch salt
  • lemon zest for garnish
  • lemon slices for garnish

Instructions 

For the Lemon Cupcakes:

  • Preheat oven to 350˚F. Line a muffin tin with paper liners.
  • Whisk together the flour, sugar, zest, baking powder, and salt. Create a well in the center.
  • Add the egg, milk, vegetable oil, lemon juice, and extract into the well. Mix until everything is combined. Add the boiling water and whisk until smooth.
  • Pour batter into paper liners using a measuring cup or trigger scoop. Bake for 15-18 minutes. 
  • Remove cupcakes from tin when cool enough to handle. Frost when cool.

For the Lemon Buttercream Frosting:

  • Beat the butter for 2 minutes on medium-high until light and fluffy.
  • On low speed, slowly add the powdered sugar followed by the cream, extract and salt. Increase speed to medium and beat for about 5 minutes or pale in color.
  • Frost cupcakes, sprinkle with zest, and top with half a lemon slice.

Notes

Keep leftovers in an airtight container at room temperature for 2 days and in the freezer for 2 months. 
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Nutrition Information

Calories: 300kcal | Carbohydrates: 45g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 112mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack
Cuisine American

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About the author

Melanie is a Midwest girl currently living in Nebraska with her husband and daughters. She started rubbing elbows with her mom in the kitchen as soon as she discovered she could lick the bowl clean. She loves spending time in the kitchen creating healthy dinners and indulgent desserts for her family and friends. You can visit Melanie on her blog: Garnish & Glaze.
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