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

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You’ll need:

For the 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

For the 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 

How to Make This Lemon Cupcakes Recipe

STEP ONE: Preheat the oven to 350°F. Line a standard muffin tin with paper liners (I used 2 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.

STEP FOUR: Using a stand mixer or a medium bowl and an electric mixer on medium speed, beat together the butter and vegetable oil for 30 seconds.

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 1 minute.

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.

STEP TEN: 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 can. 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.

STEP ELEVEN: Use a stand mixer or a large bowl and an electric hand mixer on medium-high to beat the butter for 1 minute.

STEP TWELVE: Add the lemon juice and lemon zest, and continue to beat for another 1 minute until well incorporated.

STEP THIRTEEN: 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. 

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 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. 

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.

Enjoy the delightful freshness of more lemon desserts with these lemon brownies and this lemon fluff.

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Storage

IN THE FRIDGE: Store any leftovers of these easy lemon cupcakes with lemon buttercream covered in the refrigerator for up to 4 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 3 months. Allow the cupcakes to thaw overnight before frosting and serving.

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 cupcakes will be a hit.

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Lemon Cupcakes

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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

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Ingredients

  

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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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