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Lemon Cupcakes
Our moist lemon cupcakes are light, fluffy, and bursting with sweet citrus flavor, from the soft cake to the lemony frosting.
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With a bright citrus flavor and fluffy icing, these homemade lemon cupcakes will leave you wanting more. The cupcakes are made from scratch, flavored with freshly squeezed lemon juice and zest, and topped off with a delicious creamy lemon frosting; you’ll be in heaven!
Lemon Cupcakes Ingredients
Imagine biting into a soft, fluffy cake that’s infused with real lemon zest and topped with a frosting so decadent that it’s hard to resist licking the container clean.
Whether you’re a fan of citrusy flavors or just in the mood for a delicious dessert, lemon cupcakes are a go-to treat that won’t disappoint.
You’ll need:
For The Lemon Cupcake Batter:
- 1½ cups of cake flour
- 2 teaspoons of baking powder
- ¾ cup of granulated sugar
- 2 tablespoons of fresh lemon zest
- ½ cup of salted sweet cream butter, softened
- ¼ cup of vegetable oil
- ¼ cup of half and half, room temperature
- ¼ cup of freshly squeezed lemon juice
- 2 large eggs, room temperature
- 1 teaspoon of pure vanilla extract
For The Lemon Buttercream Frosting:
- 1 cup of salted sweet cream butter, softened
- 2 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of fresh lemon zest
- 4¼ cups of powdered sugar
- 2 tablespoons of half and half
- 9 gummy lemon slice candies cut in half
Substitutions And Additions
SALT: Since you are using salted butter, it may not be necessary to add salt.
Some bakers like to add a pinch of salt even when using salted butter to bring out the flavors in sweet baked goods.
Please consider this based on your taste preference.
FROSTING: You can substitute store-bought lemon frosting for homemade buttercream to top these fluffy lemon cupcakes.
For a tangy twist, try using a cream cheese frosting instead.
MIX-INS: Add a handful of blueberries or a sprinkle of poppy seeds to the batter for an extra flavor dimension.
LEMON JUICE: In a pinch or for a variation, you can replace lemon juice with lime juice for a zingy alternative.
You’ll still get that refreshing citrus flavor, but with a hint of limey goodness.
VANILLA EXTRACT: Feel free to experiment with different extracts to change the flavor profile.
Almond extract will add a nutty undertone, while coconut extract can give your cupcakes a tropical vibe.
How To Make This Lemon Cupcakes Recipe
Once you make the moist lemon cupcakes, you will whip up the creamy lemon frosting to top them with. That’s all there is to it!
OUR RECIPE DEVELOPER SAYS
Be sure to wash and dry the fresh lemons before zesting and juicing to remove any contaminants.
STEP ONE: Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
We used two muffin tins but only needed to line half of the second tin. Set aside.
STEP TWO: Add the cake flour and baking powder to a small bowl. Whisk together and set aside.
STEP THREE: If you have a food processor or a blender, add the granulated sugar and lemon zest and blend on low speed for 30 seconds to 1 minute.
This will help release the oils in the lemon zest and really kick that fresh lemon flavor into high gear. Set it aside.
PRO TIP:
Always zest the lemons before juicing. It makes it much easier. It is hard to zest an empty halved lemon.
STEP FOUR: Beat together the room-temperature butter and vegetable oil for 30 seconds.
Use a stand mixer or a medium bowl and an electric mixer at medium speed.
PRO TIP:
Make sure that the butter is at room temperature to ensure that it mixes properly with the other ingredients. Butter that’s too cold won’t blend well and may leave chunks, while butter that’s too warm may make the batter greasy.
STEP FIVE: Add the granulated sugar and lemon zest mixture to the butter mixture.
Increase the mixer speed to medium-high and beat for an additional 1 to 1½ minutes until well incorporated.
STEP SIX: Add in the half and half and lemon juice. Continue mixing for one minute.
PRO TIP:
Roll the lemon on the countertop before slicing and squeezing – this will help to release more juice!
STEP SEVEN: Lower the mixer speed to low. Add in the eggs, one at a time, mixing well after each egg until no yellow streaks are visible.
STEP EIGHT: Add the vanilla and mix until no vanilla streaks remain.
STEP NINE: Add the flour mixture. Mix just until combined.
PRO TIP:
When filling the cupcake liners with the lemon cake batter, I used 1 tablespoon and 1½ tablespoon cookie scoops to measure the batter correctly. It really takes the guesswork out of filling the liners.
STEP TEN: Add 2½ tablespoons to each muffin cup; this should fill the cups to three-quarters full.
Bake for 20 to 22 minutes until the tops are light golden or a toothpick inserted comes away can.
Allow the cupcakes to rest in the muffin pans for about five minutes.
Remove the cupcakes from the pans and transfer them to a cooling rack to finish cooling completely. While the cupcakes are cooling, prepare the frosting.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
STEP ELEVEN: Use a stand mixer or a large bowl and an electric hand mixer on medium-high to beat the butter for one minute.
STEP TWELVE: Add the lemon juice and lemon zest, and continue to beat for another minute until well incorporated.
STEP THIRTEEN: Add the powdered sugar one cup at a time, mixing well after each addition until all of the powdered sugar is added.
Continue mixing for an additional 1½ to 2 minutes until the frosting is light and fluffy. If the frosting is too stiff, add the half and half, one tablespoon at a time.
STEP FOURTEEN: Add the frosting to a piping bag fitted with a 1M decorator’s tip or a quart-size ziplock bag with a corner snipped off.
STEP FIFTEEN: Hold the tip of the bag about a half inch above the outer edge of the cupcake.
Use even and steady pressure as you squeeze the frosting in a circle from the outer edge around the surface of the cupcake to the center.
Repeat for the remaining cupcakes. Garnish with the halved gummy lemon slice candies. Keep refrigerated until ready to serve.
How To Serve
These divine little treats are the perfect dessert for all the lemon lovers in your life.
This cupcake recipe will make the ideal choice, whether for a special occasion or just because.
Serve with a warm mug of homemade hot chocolate or a glass of refreshing iced tea.
For a summer picnic, try pairing these cupcakes with our berry cheesecake salad. If you’re planning a tea, they go beautifully with our cucumber sandwiches.
Enjoy the delightful freshness of more lemon desserts with these lemon brownies and this lemon fluff.
MORE CUPCAKE RECIPES
Storage
Make the cupcakes ahead of time before popping them in the freezer. Once you are ready to serve them, thaw them and add the frosting.
MAKE AHEAD: These lemon cupcakes are perfect for making ahead.
You can bake and frost them a day in advance and store them in an airtight container at room temperature.
Just be sure not to stack them until the frosting has set to prevent any smudging.
IN THE FRIDGE: Store any leftovers of these easy lemon cupcakes with lemon buttercream covered in the refrigerator for up to four days.
Just before serving, allow the cupcakes to sit at room temperature for 20 minutes.
IN THE FREEZER: You can freeze the unfrosted cupcakes in an airtight container for up to three months.
Allow the cupcakes to thaw overnight before frosting and serving.
Why We Love This Recipe
BRIGHT AND ZESTY FLAVOR: These cupcakes burst with the fresh, tangy flavor of lemon. The combination of lemon zest and juice gives them a delightful citrusy kick.
MOIST TEXTURE: These cupcakes turn out incredibly moist and tender. You’ll savor every bite, and they stay delicious for days.
EASY TO MAKE: This recipe is perfect for both novice and experienced bakers. With clear step-by-step instructions and helpful tips, it’s a breeze to follow and guarantees successful results every time.
These little bites of sunshine are brimming with a lemony flavor that will awaken your senses. There is something so refreshing about lemon desserts that we are sure these lemon cupcakes will be a hit.
FREQUENTLY ASKED QUESTIONS
Can I use bottled lemon juice for these cupcakes?
For the most flavorful and rich lemon flavor, we would recommend sticking with fresh lemon juice for this lemon cupcake recipe.
Can I use store-bought icing for this cupcake recipe?
If you would rather skip making the buttercream frosting yourself, you can use store-bought frosting. Either lemon or vanilla frosting with a little bit of lemon extract would be perfect.
What is the secret to a moist cupcake?
To make fluffy and moist cupcakes, you want to create air bubbles in the batter that will expand in the oven during baking. Over-mixing the batter will make the bubbles collapse, leaving you with a dense cake. Mix your batter on low speed and stop as soon as the ingredients are blended.
More Recipes You’ll Love
- Blueberry Muffins with Sour Cream
- Cool Whip Frosting
- Lemon Curd
- Lemon Buttercream
- Strawberry Cream Cheese Frosting
Lemon Cupcakes
Our moist lemon cupcakes are light, fluffy, and bursting with sweet citrus flavor, from the soft cake to the lemony frosting.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 18
Ingredients
Lemon Cupcake Batter
- 1½ cups cake flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon zest
- ½ cup salted sweet cream butter, softened
- ¼ cup vegetable oil
- ¼ cup half and half, room temperature
- ¼ cup freshly squeezed lemon juice
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Lemon Buttercream Frosting
- 1 cup salted sweet cream butter, softened
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh lemon zest
- 4¼ cups powdered sugar
- 2 tablespoons half and half
- 9 gummy lemon slice candies, cut in half
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners (I used 2 muffin tins, but only needed to line ½ of the second tin). Set aside.
- Add the cake flour and baking powder to a small mixing bowl. Whisk together and set aside.
- If you have a food processor or a blender, add the granulated sugar and lemon zest, and blend on low for 30 seconds to 1 minute. This will help release the oils in the lemon zest and really kick that fresh lemon flavor into high gear. Set it aside.
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium speed, beat together the butter and vegetable oil for 30 seconds.
- Add the granulated sugar and lemon zest mixture. Increase the mixer speed to medium-high and beat for an additional 1 to 1½ minutes until well incorporated.
- Add in the half and half and lemon juice. Continue mixing for 1 minute.
- Lower the mixer speed to low. Add in the eggs, one at a time, mixing well after each egg until no yellow streaks are visible.
- Add the vanilla and mix until no vanilla streaks remain.
- Add the flour mixture. Mix just until combined.
- Add 2½ tablespoons to each muffin cup; this should fill the cups to ¾ full. Bake for 20 to 22 minutes until the tops are light golden or a toothpick inserted comes away clean. Allow the cupcakes to rest in the muffin pans for about 5 minutes. Remove the cupcakes from the pans and transfer them to a cooling rack to finish cooling completely. While the cupcakes are cooling, prepare the frosting.
- Use a stand mixer or a large mixing bowl and a handheld mixer on medium-high to beat the butter for 1 minute.
- Add the lemon juice and lemon zest, and continue to beat for another 1 minute until well incorporated.
- Add the powdered sugar 1 cup at a time, mixing well after each addition until all of the powdered sugar is added. Continue mixing for an additional 1½ to 2 minutes until the frosting is light and fluffy. If the frosting is too stiff, add the half and half, 1 tablespoon at a time.
- Add the frosting to a piping bag fitted with a 1M decorator’s tip or a quart-size ziplock bag with a corner snipped off.
- Hold the tip of the bag about ½ inch above the outer edge of the cupcake. Use even and steady pressure as you squeeze the frosting in a circle from the outer edge around the surface of the cupcake to the center. Repeat for the remaining cupcakes. Garnish with the halved gummy lemon slice candies. Keep refrigerated until ready to serve.
Notes
- Be sure to wash and dry the fresh lemons before zesting and juicing to remove any contaminants.
- Always zest the lemons before juicing. It makes it much easier. It is hard to zest an empty halved lemon.
- When filling the cupcake liners with the lemon cake batter, I used 1 tablespoon and 1½ tablespoon cookie scoops to measure the batter correctly. It really takes the guesswork out of filling the liners.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
Nutrition
Calories: 343kcal | Carbohydrates: 47g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 134mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 522IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 0.3mg
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