Print

Best Lemon Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Best Lemon Cupcakes are soft, fluffy, and bursting with bright citrus flavor. Made with real lemon juice and zest, and topped with a tangy lemon frosting, they’re the perfect sweet and tart treat for spring parties, birthdays, or any time you want a refreshing dessert. Customize with lemon curd, berries, or sprinkles for a show-stopping cupcake.

Ingredients

  • For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • For the lemon frosting (buttercream or cream cheese):
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened (optional)
  • 2–3 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Yellow food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the batter, starting and ending with flour. Mix until just combined.
  6. Spoon batter into cupcake liners, filling about 2/3 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.
  8. To make the frosting, beat butter (and cream cheese, if using) until smooth and creamy. Gradually beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add food coloring if desired.
  9. Frost cooled cupcakes and garnish with lemon zest, lemon slices, or sprinkles.

Notes

  • Fill the center with lemon curd for extra tartness.
  • Top with fresh berries for a colorful finish.
  • Use a lemon glaze instead of frosting for a lighter option.
  • Add poppy seeds to the batter for a lemon-poppyseed twist.
  • Mini cupcakes bake in 10–12 minutes.

Nutrition

Find it online: https://cookedbymaya.com/best-lemon-cupcakes-recipe/