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.
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.
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.
How to Make Lemon Cupcakes
- Mix dry ingredients into a large bowl and create a well in the center.
- Add remaining ingredients (full recipe below), then whisk in boiling water.
- Pour into prepared liners and bake.
- Frost lemon cupcakes once cooled.
Frosting
- Beat butter with a hand mixer until fluffy.
- Whip in remaining ingredients until the frosting is pale.
- Frost cooled cupcakes and garnish as desired.
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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Lemon Cupcakes Recipe
Equipment
Ingredients
For the Lemon Cupcakes:
- 1¼ cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup milk
- ¼ cup vegetable oil
- 2 tablespoons lemon juice
- ½ teaspoon lemon extract
- ½ cup boiling water
For the Lemon Buttercream Frosting:
- ½ cup unsalted butter room temperature
- 1¾ 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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