Fluffy lemon cupcake recipe with swirled buttercream and lemon zest on white plate

Lemon Cupcakes

This Lemon Cupcakes Recipe creates fluffy, zesty cupcakes using fresh lemon juice and zest. Perfect for spring celebrations or whenever you're craving a bright, citrusy dessert.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Frosting Time: 10

Total Time: 45

Servings: cupcakes

Calories: 280kcal

Cost: $6–$8

Equipment

1 12-cup muffin tin Standard size for even baking
1 Electric mixer Hand or stand mixer
1 Microplane grater For fine lemon zest
1 Wire cooling rack Prevents soggy bottoms
1 Ice cream scoop Even cupcake portions
1 Piping bag and tip For decorating frosting
1 Offset spatula Spreads frosting easily
1 Measuring cups/spoons For accurate measuring

Ingredients

Cupcake Batter

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter softened
2 large eggs room temperature
1 ½ teaspoon baking powder
¼ teaspoon salt
½ cup whole milk
2 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 tablespoon sour cream optional, for extra moisture

Lemon Frosting

½ cup unsalted butter softened
2 cups powdered sugar for frosting
1 tablespoon fresh lemon juice for frosting
1 teaspoon lemon zest for frosting
1 tablespoon heavy cream for frosting
⅛ teaspoon salt for frosting

Instructions

Preheat oven to 350°F and line muffin tin.
Whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy.
Beat in eggs, lemon juice, zest, and vanilla.
Alternate adding flour and milk, don’t overmix.
Fill liners ¾ full.
Bake 18–22 minutes until toothpick is clean.
Cool completely before frosting.
Beat butter, add sugar, juice, zest, cream, salt to make frosting.
Decorate cupcakes with frosting.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition