Best Lemon Cupcakes Recipe

The Best Lemon Cupcakes are light, fluffy, and bursting with bright citrus flavor in every bite. With a soft, tender crumb and a zesty lemon frosting, these cupcakes are the perfect mix of sweet and tangy. I love making them for spring gatherings, birthdays, or anytime I want a refreshing twist on a classic treat. Whether topped with lemon cream cheese frosting or a swirl of lemon buttercream, they always bring sunshine to the table.

Why You’ll Love This Recipe

I love how these lemon cupcakes are full of real lemon flavor without being overpowering. They’re moist and airy thanks to the buttermilk and butter, and the lemon zest and juice give them just the right kick of tartness. The frosting adds a smooth, creamy finish that pairs beautifully with the bright cupcake base. Whether I keep them simple or dress them up with fresh berries or lemon slices, they always look and taste amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Lemon zest
• Lemon juice (freshly squeezed)
• Vanilla extract
• Buttermilk

For the lemon frosting (buttercream or cream cheese):

• Unsalted butter (softened)
• Cream cheese (optional, for a tangier frosting)
• Powdered sugar
• Lemon juice
• Lemon zest
• Vanilla extract
• Pinch of salt
• Yellow food coloring (optional, for a lemony look)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, I whisk together the flour, baking powder, and salt.
3. In a large bowl, I cream the butter and sugar until light and fluffy.
4. I beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
5. I alternate adding the dry ingredients and buttermilk into the batter, beginning and ending with the dry mix. I stir just until combined.
6. I divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. I let the cupcakes cool completely before frosting.
9. For the frosting, I beat the butter (and cream cheese if using) until smooth, then gradually mix in powdered sugar, lemon juice, lemon zest, vanilla, and a pinch of salt. I beat until light and fluffy.
10. I frost the cupcakes with a piping bag or spatula and garnish with lemon zest, slices, or sprinkles if I want to make them extra pretty.

Servings and timing

This recipe makes 12 standard cupcakes.
Prep time: 15 minutes
Bake time: 20 minutes
Total time: Around 35 minutes

Variations

• I’ve filled them with lemon curd for an extra burst of flavor in the center.
• Sometimes I top them with fresh raspberries or blueberries for color and balance.
• For a lighter version, I use a lemon glaze instead of frosting.
• A pinch of poppy seeds in the batter gives a fun lemon-poppy cupcake variation.
• I’ve also made mini versions for parties—they bake in about 10–12 minutes.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. If chilled, I let them come to room temperature before serving so the frosting softens. I don’t reheat them, but I’ve frozen the unfrosted cupcakes for up to 2 months, then thawed and frosted fresh when ready.

FAQs

Can I use bottled lemon juice?

I always prefer fresh lemon juice for the best flavor, but bottled works in a pinch—just make sure it’s 100% lemon juice with no additives.

What frosting pairs best with lemon cupcakes?

I love lemon buttercream or lemon cream cheese frosting. Vanilla buttercream also works if I want something more subtle.

Can I make these cupcakes ahead of time?

Yes, I often bake them a day in advance and store them unfrosted. I frost them fresh the next day for the best texture.

Why did my cupcakes sink?

Overmixing or opening the oven door too early can cause sinking. I mix until just combined and avoid peeking while they bake.

Can I use milk instead of buttermilk?

Yes, I’ve used milk with a teaspoon of vinegar or lemon juice stirred in and let it sit for 5–10 minutes—it works as a quick buttermilk substitute.

Conclusion

These Lemon Cupcakes are light, fluffy, and full of fresh citrus flavor that makes every bite feel like a bite of sunshine. I love how easy they are to make, and how they always brighten up any dessert table. Whether I’m baking them for a special occasion or just because, this recipe never fails to deliver the perfect balance of sweet and tangy in one irresistibly soft cupcake.

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