Name: Lemon Cupcakes
Prep time: 15 min
Cook time: PT-491906H30M56S
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ¾ cup granulated sugar; ⅓ cup unsalted butter, softened; 2 large eggs; ½ cup buttermilk (or milk + 1 tsp lemon juice); Zest of 2 lemons; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; ½ cup unsalted butter, softened (for frosting); 2 cups powdered sugar; 1–2 tbsp fresh lemon juice (for frosting); 1 tsp lemon zest (for frosting); 1–2 tbsp milk or cream (to thin frosting if needed)

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I love this lemon cupcake recipe because it’s bright, zesty, and perfectly balanced between sweet and tangy. The cupcakes come out moist and soft every time, and the lemon buttercream frosting adds a creamy, refreshing finish. I also enjoy that it’s simple to make with everyday ingredients, yet it feels special enough for gatherings or just a treat at home.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup granulated sugar

⅓ cup unsalted butter, softened

2 large eggs

½ cup buttermilk (or milk + 1 teaspoon lemon juice)

Zest of 2 lemons

2 tablespoon fresh lemon juice

1 teaspoon vanilla extract

For the Lemon Buttercream Frosting:

½ cup unsalted butter, softened

2 cups powdered sugar

1–2 tablespoon fresh lemon juice

1 teaspoon lemon zest

1–2 tablespoon milk or cream (to thin if needed)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, beat the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the lemon zest, lemon juice, and vanilla extract.

Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.

Fill cupcake liners about two-thirds full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely before frosting.

To make the frosting, beat the butter until creamy, then gradually add powdered sugar, lemon juice, and zest. Add milk to reach the desired consistency.

Pipe or spread the frosting on the cooled cupcakes and garnish with extra zest or a thin lemon slice if desired.

Servings and timing

Makes 12 cupcakes
Prep time: 15 minutes
Bake time: 18–20 minutes
Total time: 35 minutes

Variations

I like to switch things up sometimes by adding a little poppy seed to the batter for a classic lemon-poppy flavor. Another favorite is a cream cheese frosting instead of the buttercream for a tangier finish. For extra indulgence, I sometimes drizzle a simple lemon glaze over the cupcakes before frosting.

Storage/Reheating

I store frosted cupcakes in the fridge and let them come to room temperature before serving. Unfrosted cupcakes can be stored in an airtight container at room temperature for 2–3 days. To refresh, I lightly warm them in the microwave for 10–15 seconds.

FAQs

How can I make these cupcakes extra lemony?

I brush the cupcakes with a simple lemon syrup (equal parts sugar and lemon juice warmed until sugar dissolves) right after baking to boost the lemon flavor.

Can I use regular milk instead of buttermilk?

Yes, I use milk with 1 teaspoon lemon juice as a buttermilk substitute when needed, and it works beautifully.

Can I freeze these cupcakes?

I usually freeze unfrosted cupcakes in a freezer-safe container for up to 2 months. I thaw them at room temperature and frost afterward.

What if my frosting is too thick or too thin?

I adjust consistency with milk or powdered sugar—adding milk to thin and powdered sugar to thicken until it spreads easily.

Can I make these cupcakes dairy-free?

I swap butter for a plant-based alternative and use a non-dairy milk. The texture is slightly different, but they still taste delicious.

Conclusion

I love making these lemon cupcakes because they’re simple, fresh, and always a crowd-pleaser. Whether I’m enjoying them for a weekend treat or sharing them with friends, the bright lemon flavor and creamy frosting make them irresistible every time.

📖 Recipe:

Lemon Cupcakes

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

Bright, zesty, and moist lemon cupcakes topped with creamy lemon buttercream frosting, perfect for gatherings or a sweet treat at home.

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract.
Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
Fill cupcake liners about two-thirds full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before frosting.
To make the frosting, beat the butter until creamy, then gradually add powdered sugar, lemon juice, and zest. Add milk to reach the desired consistency.
Pipe or spread the frosting on the cooled cupcakes and garnish with extra zest or a thin lemon slice if desired.