Lemon Cupcakes

Fresh and zesty Lemon Cupcakes with the silkiest, smoothest lemon frosting. These delicate cupcakes will brighten up any dessert table and work just as well in summer as they do in winter. Full of bright citrus flavor, they're always a hit!

Jump to:

• 🌟 Why this is the best Lemon Cupcakes recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make Lemon Cupcakes
• ❄️ Storage and Freezing
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Cupcake Recipes
• Lemon Cupcakes

🌟 Why this is the best Lemon Cupcakes recipe

1. It's fresh yet decadent: The soft, moist lemon sponge cupcakes are so full of citrus flavor, and work perfectly with the silky cream cheese buttercream frosting. If you love lemon desserts, this is surely the cupcake recipe for you.
2. It's easier than you think: These cupcakes might look and taste professional, but they are actually very simple! I'll take you through the method step-by-step and give you all my pro baking tips.
3. It's fast! You can make and bake these cupcakes in 30 minutes! So, if you need lemon cupcakes fast, this is the recipe for you. They are also really portable, so work well when you need to bring a dessert to an event or picnic.

📝 Ingredient notes

1. For the vanilla cupcakes

1. Granulated sugar - I do not include a lot of sugar in my lemon cupcakes recipe, they are perfectly balanced and not too sweet. Plain white granulated sugar is fine.
2. Unsalted butter—For the best taste and texture, use European-style butter with a high-fat content (I use 82%). The butter needs to be softened so that it creams with the sugar easily. Here is how to soften butter quickly without having to resort to last-minute microwaving!
3. Eggs - Always use room-temperature eggs in baking for proper emulsification.
4. Lemon zest - Grate this fresh before you juice the lemon. Don't grate the white pith, as this can be bitter. I do not recommend making lemon cupcakes with lemon extract, you will get a better flavor with fresh lemons.
5. Vanilla extract - This has a better taste than vanilla essence, which can often be synthetic.
6. All-purpose flour - AP flour (often called plain flour in some countries) is a great medium-protein flour that works perfectly in these lemon cupcakes. All purpose flour is fine; you do not need cake flour.
7. Baking powder - This rising agent makes the cupcakes nice and light and fluffy.
8. Salt - A pinch of salt will balance the sweetness and brighten the flavors in this lemon cupcake recipe, heightening the lemon taste, too.
9. Whole milk - This makes cakes and cupcakes super moist. Take it out of the fridge and let it come to room temperature before use.
10. Baking soda and white vinegar - This secret baking hack will give you a super moist cupcake sponge. You shouldn't skip it!

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

2. For the Lemon Cream Cheese frosting

1. Butter —As before, use good-quality, high-fat butter and ensure it is softened before use. You can even make homemade butter!
2. Lemon juice—Freshly squeezed lemon juice adds a delicious lemon flavor. Fresh lemon juice is better than store-bought lemon juice.
3. Powdered sugar - Sift this first to prevent any lumps in the lemon cupcake frosting.
4. Cream cheese - This needs to be high in fat. Using a low-fat cream cheese can result in a thinner consistency frosting due to the additional water content. I always recommend making Philadelphia lemon cream cheese frosting. It's a reliable brand and has great taste!
5. Vanilla extract - Vanilla brings out other flavors, so you will get even more of a lemony taste.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make Lemon Cupcakes

1. Make the vanilla cupcakes

1. Line a cupcake tin with muffin liners and preheat your oven to 175℃ / 347℉ (no fan). Make sure the butter is properly softened and at room temperature.
2. Cream the butter and sugar together in a large mixing bowl with an electric hand mixer for a few minutes until it's pale and fluffy.
3. Gradually whip in the room-temperature eggs and then the lemon zest and vanilla extract.
4. Start to slowly add the room-temperature milk while the mixer still running.
5. Now, sift the flour, baking powder, and salt into the batter. Use a rubber spatula to fold them in carefully.
6. Mix the vinegar and baking soda together in a small bowl. The mixture will be very bubbly. Fold this vinegar mixture into the cupcake batter straight away.
7. Pipe or spoon the batter evenly into the prepared cupcake tin, filling each cupcake cavity to ¾ full.
8. Bake the cupcakes for 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, or they can dry out.
9. Allow the baked cupcakes to cool completely on a wire cooling rack before frosting.

💡 Top Tip: Take care not to overmix the batter; stop as soon as the ingredients are incorporated so you don't knock out any air.

2. Make the Lemon Cream Cheese frosting

1. Cut the butter into small cubes and place it in a mixing bowl. Whip the butter for 2 minutes using an electric hand mixer.
2. Add the sifted powdered sugar and continue whipping for another 2 minutes until it is fully incorporated and the mixture becomes pale and fluffy.
3. Add the full-fat cream cheese and vanilla extract and whip for 2 more minutes.
4. Keep the whisk running and start adding teaspoon of lemon juice very slowly just until it is all incorporated. I add one teaspoon at a time, and you can also add a small amount of yellow gel food coloring to achieve a brighter lemon color.
5. Transfer the lemon buttercream frosting with cream cheese into a piping bag and chill it in the refrigerator for 30 minutes.
6. Pipe the lemon cream cheese frosting onto the prepared, cooled cupcakes and serve.

💡 Top Tip: Add the lemon juice slowly, or it can split the frosting. If this happens, keep whipping until it comes back together, then continue adding the lemon juice one teaspoon at a time. Wait until it has incorporated before adding the next teaspoon.

❄️ Storage and Freezing

Homemade lemon cupcakes are best served fresh. Due to the frosting, any leftovers can be stored refrigerated for 2-3 days in an airtight container. Do not freeze lemon cupcakes once frosted. However, you can freeze unfrosted lemon cupcakes in a ziplock bag for up to 3 months.

You can also freeze lemon cream cheese frosting for up to 3 months in an airtight container or sealed freezer bag, but it can sometimes alter the texture. For best results, bake and enjoy these lemon cupcakes fresh!

🎓 Expert tips

1. This recipe makes 12 simple lemon cupcakes, frosted generously. You might be able to make more or less depending on the size of the cupcake tin and how exuberant you are with the frosting.
2. The eggs, butter, and milk must be at room temperature to properly emulsify in the lemon cupcakes and lemon frosting. I find it takes around an hour for butter to soften sufficiently. When you press a finger into it, it should leave an indentation.
3. The baking soda and vinegar mixture is my signature baking hack for super moist lemon cupcakes; do not skip it.
4. You can use a stand mixer for the lemon cupcake batter and frosting, but I find it easier to overmix, so I do not recommend it.
5. If the frosting is too soft to pipe, place it in the fridge for 30 minutes. But remember that butter will harden in the fridge, so if you leave it in for too long it may then need to be left out to soften again.
6. Use the toothpick test on the cupcakes to avoid overbaked, dry cupcakes. It should come out dry, with no batter attached to it.
7. Garnish or decorate your cupcakes further with fresh fruits, lemon slices, more lemon zest, chopped fresh mint, or sprinkles.
8. Got leftover lemons after making recipes for lemon cupcakes? Make these lemon brownies next!

🥣 Equipment Notes

Weigh your lemon cupcake ingredients by the gram using a Digital scale for precision and accuracy rather than measuring by volume (e.g., the US cup system).

I recommend using an Electric hand mixer and Rubber spatula to mix the cupcake batter and frosting. You can also use a stand mixer fitted with a paddle attachment, but I find this makes the batter easier to overmix.

Use a simple Digital oven thermometer to ensure you are always baking at the right temperature. This easy lemon cupcakes recipe works uses a 12-cup muffin pan lined with cupcake liners.

❓Recipe FAQs

🧁 More Cupcake Recipes