Lemon Cupcakes

I loved how these cupcakes are moist and tender, bursting with bright citrus flavor, and topped with a creamy lemon buttercream that strikes the ideal sweet‑tart combination.

Why You’ll Love This Recipe

I love how fresh lemon zest and juice infuse both the cake and frosting with vibrant flavor. The cupcakes are easy to make—perfect for both novice and seasoned bakers—and always a hit at gatherings.

ingredients

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

Lemon Cupcakes

• 1¼ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ¾ cup unsalted butter, room temperature

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• ¼ cup whole milk

• 1½ Tbsp lemon zest

• ⅓ cup lemon juice

Lemon Buttercream

• ¾ cup unsalted butter

• 3½ cups powdered sugar

• 2 Tbsp lemon juice

• 3 Tbsp whole milk or heavy cream

Optional garnish

• Lemon slices

• Edible flowers

directions

1. Preheat oven to 350°F and line a 12-cup muffin pan with liners.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. In a mixer, cream butter and sugar until smooth, then beat in eggs one at a time, mixing until pale and fluffy.

4. Add dry ingredients on low speed until just combined.

5. Mix in milk, lemon juice, and zest on low until batter is uniform.

6. Fill liners about two-thirds full and bake for 18–21 minutes, or until a toothpick comes out clean.

7. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

8. For frosting: cream butter until smooth, then gradually beat in powdered sugar. Add lemon juice and milk, then beat on high for 5 minutes until light and fluffy.

9. Pipe buttercream onto cooled cupcakes, then garnish with lemon slices or edible flowers if desired.

Servings and timing

Makes 12 cupcakes.

• Prep time: ~20 minutes

• Bake time: 18–21 minutes

• Total time: ~40 minutes

Variations

• Stir fresh or frozen berries (like blueberries) into the batter.

• Swirl in raspberry jam with the frosting.

• Replace some lemon zest with orange or grapefruit zest for a unique citrus twist.

• Add fresh lavender or rosemary to batter or frosting for a floral hint.

• Core cupcakes and fill with lemon curd for an extra zing.

storage/reheating

I store them in an airtight container in the refrigerator for up to 5 days. For longer storage, I individually wrap and freeze them for up to 3 months—then thaw overnight in the fridge before enjoying.

FAQs

How can I make these gluten-free?

I haven’t tested it myself, but swapping in a 1:1 gluten-free baking flour blend should work well—just be gentle when mixing.

Can I make cupcakes ahead of time?

Absolutely. I bake them ahead, store them in an airtight container at room temperature (or in the fridge if frosting), and frost just before serving.

Do I have to use fresh lemons?

Yes—I like fresh zest and juice because they enrich flavor. Bottled juice just doesn’t compare.

What if my frosting is too thin or thick?

If it’s too thin, I add more powdered sugar, tablespoon by tablespoon. If too thick, I add a splash more milk.

Can I skip the edible flowers?

Yes—I usually omit them. They’re optional and just add a pretty touch.

Conclusion

I adore this lemon cupcake recipe for its bright flavor, tender crumb, and easy prep. They feel fancy enough for special celebrations, yet simple enough for a fun weekend bake. I hope these delicious treats bring a burst of sunshine to your day!

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