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

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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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.

Optional: Add poppy seeds to the batter for lemon-poppy cupcakes.

Optional: Use cream cheese frosting for a tangier finish.

Optional: Drizzle a simple lemon glaze over cupcakes before frosting for extra indulgence.

Store frosted cupcakes in the fridge; let come to room temperature before serving.

Unfrosted cupcakes can be stored at room temperature in an airtight container for 2–3 days.

To refresh, lightly warm cupcakes in the microwave for 10–15 seconds.