Lemon Cupcakes Recipe
Imagine sinking your teeth into a fluffy, sunshiny treat that instantly lifts your mood—these Lemon Cupcakes are just that! Bursting with bright citrus flavor from real lemon juice and zest, and topped with a luscious lemon buttercream, they strike the perfect balance of tender crumb and zippy tang. Whether you’re surprising a friend, baking for a spring celebration, or just craving something sweetly refreshing, these cupcakes turn an ordinary day into an instant occasion. Get ready to fall in love with your new favorite dessert!
Ingredients You’ll Need
Gathering your ingredients for Lemon Cupcakes couldn’t be simpler, but each one truly matters—working together to give you moist cake, bold citrus flavor, and a delightful crown of creamy frosting. Here’s what goes into these little lemony treasures and why you shouldn’t skip a single one!
- All-purpose flour: Gives the cupcakes their essential structure without being too dense.
- Baking powder: Ensures a wonderful rise, for soft and airy cupcakes.
- Salt: Just a pinch, but it makes the lemon flavor really pop and balances the sweetness.
- Unsalted butter (softened): Adds richness and results in a delightfully tender crumb.
- Granulated sugar: Sweetens, of course, but also helps keep the cupcakes moist and golden.
- Large eggs: Bind everything together and contribute to the cupcakes’ delicate texture.
- Sour cream or plain Greek yogurt: Gives extra moisture and a subtle tang that meshes perfectly with the lemon.
- Fresh lemon juice: The star ingredient! Provides unmistakable, vibrant tartness.
- Lemon zest: Packs extra citrus oils for a deeper, fresher lemon aroma.
- Vanilla extract: Adds warmth and complexity, rounding out the citrus notes.
- Whole milk: Makes the batter just right—never dry or heavy.
- For the frosting—Unsalted butter (softened): The creamy base for a silky lemon frosting.
- Powdered sugar: Melts smoothly into the butter, bringing the classic frosting sweetness.
- Lemon juice: Infuses the frosting with real citrus brightness.
- Lemon zest: Gives the buttercream an extra aromatic punch.
- Milk: Just a splash helps achieve that dreamy, spreadable consistency.
How to Make Lemon Cupcakes
Step 1: Prep Your Pan and Preheat
Set yourself up for baking bliss by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with festive paper cupcake liners. This little moment of prep makes removing your Lemon Cupcakes a breeze, preserves their tender crumb, and gets you in that “ready to bake” headspace!
Step 2: Whisk the Dry Ingredients
In a medium bowl, gently whisk together the all-purpose flour, baking powder, and salt. This ensures everything is evenly distributed, so your cupcakes rise beautifully and taste balanced in every bite.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until it becomes light, fluffy, and pale yellow. This takes about 2–3 minutes, and it’s worth every second—you’re trapping air in the batter, giving your Lemon Cupcakes their plush, cloud-like texture.
Step 4: Add the Eggs
Mix in the eggs one at a time, blending well after each addition. This gradual approach keeps your batter smooth, glossy, and perfectly emulsified, setting the foundation for tender, even cupcakes.
Step 5: Add the Citrus Magic
Stir in your sour cream (or Greek yogurt), fresh lemon juice, lemon zest, and vanilla extract. This citrus quartet brings the cupcakes to life, infusing them with incredible lemon flavor and irresistible aroma.
Step 6: Combine Wet and Dry Ingredients
Now, gently add the flour mixture in three portions, alternating with the whole milk—starting and ending with the flour. Mix just until everything is incorporated. This delicate touch prevents overmixing and keeps your Lemon Cupcakes soft and tender.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop the pan in the oven for 18–20 minutes—your kitchen will start smelling amazing! The cupcakes are ready when a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Whip Up the Lemon Frosting
For the crown jewel, beat the softened butter until creamy, then add powdered sugar gradually to avoid flying sugar clouds. Mix in the lemon juice, zest, and just enough milk to reach a creamy, spreadable consistency. This zesty buttercream takes these Lemon Cupcakes from special to spectacular!
Step 9: Frost and Finish
Once the cupcakes are cool, generously swirl or pipe on the lemon frosting. Decorate to your heart’s content—get creative! Each bite promises that irresistible combination of tang, sweetness, and pure sunshine.
How to Serve Lemon Cupcakes
Garnishes
Dress up your Lemon Cupcakes by sprinkling them with extra lemon zest, a few candied lemon slices, or a handful of edible flowers for a touch of whimsy. Even a simple twist of lemon peel on each cupcake instantly signals their citrus flavor and adds a touch of elegance!
Side Dishes
Pair these cupcakes with fresh berries—strawberries, raspberries, or blueberries make a gorgeous and colorful side. For an afternoon tea or party, offer them next to chilled lemonade or a hot herbal tea to really let the citrus theme shine.
Creative Ways to Present
Serve Lemon Cupcakes on a tiered stand for a high-tea feel, or arrange them on a platter dusted with powdered sugar and scattered with lemon leaves. Mini cupcake versions look darling at parties, while cupcake jars make a delightful on-the-go treat or gift!
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Cupcakes as moist and fresh as the day you baked them, store them in an airtight container at room temperature for up to 2 days. If you have frosted cupcakes, a cupcake carrier works wonders to prevent smudging that beautiful lemon buttercream!
Freezing
Unfrosted Lemon Cupcakes can be tightly wrapped and frozen for up to 2 months. Thaw at room temperature, then frost before serving. For frosted cupcakes, freeze them on a tray until solid, then wrap individually—this way, you can always have a sweet citrus treat on hand.
Reheating
If your cupcakes have lost a bit of their springiness, just microwave an unfrosted one for 8–10 seconds to revive that fresh-baked warmth. Frosted cupcakes are best enjoyed at room temperature, so simply let them sit out for 20–30 minutes before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice will work in a pinch, fresh lemon juice truly makes a difference here. The zippy, fragrant top notes of fresh lemon bring these Lemon Cupcakes to life—trust me, it’s worth squeezing a real lemon!
What’s the best way to make the cupcakes extra lemony?
For a serious citrus kick, fold in extra lemon zest or even a tablespoon of lemon extract into the batter. Or, try filling your cupcakes with a spoonful of lemon curd before frosting for a gooey, surprise center.
How do I get my butter to room temperature quickly?
Cut the butter into small cubes and let it sit out on the counter—it’ll soften within 20 minutes. Avoid microwaving, as melted butter changes the cupcake texture.
Can I make these cupcakes gluten-free?
Absolutely! Swap in a high-quality gluten-free all-purpose flour blend (with xanthan gum) for the regular flour. The results are still bright, moist, and totally delicious.
Can I double this recipe for a crowd?
Go for it! Simply double all ingredients and bake in batches, as crowd-pleasing Lemon Cupcakes are always a hit at gatherings and parties. Just be careful not to overfill your oven so each cupcake bakes evenly.
Final Thoughts
I can’t wait for you to try these Lemon Cupcakes—they bring pure delight in every bite and instantly lift any moment. Don’t be surprised if they disappear quickly! If you love lemon, this recipe is guaranteed to become a sweet staple in your kitchen.
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Lemon Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Lemon Cupcakes are a delightful treat with a burst of citrus flavor in every bite. The soft and moist cupcakes paired with a tangy lemon buttercream frosting make for a perfect dessert for any occasion.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs, sour cream, lemon juice, zest, and vanilla. Gradually mix in dry ingredients and milk. Divide batter into liners.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in lemon juice, zest, and milk. Frost cooled cupcakes.
Notes
- For extra lemon flavor, fill the cupcakes with lemon curd before frosting.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
