Bright, soft, and full of fresh citrus flavor, these lemon cupcakes are just the thing for spring and summer baking.
If you love all things lemon, you’re going to fall hard for these classic lemon cupcakes. They’re light and fluffy with plenty of sunny citrus flavor, thanks to fresh lemon zest and juice. The soft, tender cake is topped with a creamy lemon cream cheese frosting that adds just the right tangy-sweet finish.
They’re simple enough for everyday baking but feel just fancy enough for showers, parties, or a weekend treat. I kept this recipe focused on the lemon, but I’ll share a few easy ways to dress them up if you want to take them in a new direction.
Why You’ll Love This Lemon Cupcakes Recipe
- Bright, bold lemon flavor. The cake and frosting both get a citrus boost from fresh lemon zest and juice.
- Light, fluffy texture. A classic creamed butter batter with buttermilk bakes into soft, tender cupcakes.
- That frosting! The lemon cream cheese frosting is creamy, tangy, and perfectly pipeable.
- Simple and versatile. Great as-is or dressed up with berries, curd, or a sprinkle of zest.
Key Ingredients
A few ingredients really play a big role in making these lemon cupcakes extra special. (Find ingredient quantities and full instructions in the recipe card below.)
- Lemon zest and juice. Fresh lemon zest adds most of the citrus flavor, while a bit of juice brightens things up.
- Unsalted butter. Adds rich flavor and helps create a light, fluffy texture when creamed with sugar.
- Buttermilk. Adds moisture and a subtle tang while keeping the crumb soft and tender.
- Cream cheese. The base of the frosting, its tanginess pairs beautifully with the lemon and keeps the sweetness balanced.
- Honey. An optional addition in the frosting that brings a soft, mellow sweetness and a hint of warmth.
How to Make Lemon Cupcakes
Prep your pans and ingredients. Line a standard muffin tin and let your cold ingredients come to room temperature for smoother mixing.
Mix the dry ingredients. Whisking the flour, baking powder, baking soda, and salt together first ensures even distribution.
Cream the butter and sugar. Beat until light and fluffy. This adds air to the batter, helping the cupcakes rise.
Add eggs, zest, juice, and vanilla. The zest infuses the batter with lemon flavor, while the juice adds brightness.
Alternate adding flour and buttermilk. Start and end with the dry ingredients to keep the batter smooth and prevent over-mixing.
Divide and bake. Fill your liners about 2/3 full and bake until a toothpick comes out clean.
Cool completely before frosting. The frosting is soft and creamy, so let the cupcakes cool fully so it doesn’t melt. Pipe or spread the frosting on the cupcakes and add any garnishes you like.
Tips for Success
- Use fresh lemons. Bottled juice just doesn’t compare. Fresh lemon juice and zest are key for the best flavor.
- Zest before juicing. It’s much easier to zest a whole lemon than one that’s already been cut and squeezed.
- Don’t over-mix. Once the flour is added, mix just until combined to keep the cupcakes light and tender.
- Check early for doneness. Ovens vary, so start checking a minute or two before the timer goes off to avoid over-baking.
- Chill the frosting if needed. If your kitchen is warm, a short chill can help the frosting hold its shape when piping.
Variations and Serving Suggestions
- Add fresh berries. Top the frosted cupcakes with a few fresh raspberries or blueberries for a pop of color and flavor.
- Swirl in lemon curd. Pipe a small amount of lemon curd into the center of each cupcake before frosting for extra lemon richness.
- Try a different frosting. A whipped cream cheese frosting or even a classic lemon buttercream or white chocolate frosting would work well here.
- Make minis. Use a mini muffin pan and adjust the baking time for bite-sized lemon treats. Great for parties and showers!
How to Store
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture and flavor.
To freeze, place unfrosted cupcakes in a single layer in an airtight container or zip-top bag and freeze up to 2 months. Thaw at room temperature before frosting and serving. You can also freeze the frosting separately for up to 1 month. Just thaw and re-whip before using.
Lemon Lovers, This One’s for You
These lemon cupcakes are everything you want in a warm-weather treat. They’re bright, fluffy, and full of citrusy goodness. Whether you keep them simple or dress them up, they’re sure to bring a little sunshine to your day. I hope you’ll give them a try soon!
More Lemon Desserts
Lemon Cupcakes
Ingredients
For the cupcakes:
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- zest of 2 lemons
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
For the frosting:
- 8 ounces (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3-4 cups (330-440 g) confectioners’ sugar, sifted
- zest of 1 lemon
- 1-2 tablespoons (15-30 ml) lemon juice
- 2 teaspoons honey, optional, for a warm note
- 1/2 teaspoon vanilla extract, optional, but nice with honey
- pinch salt
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Instructions
To make the cupcakes:
- Preheat oven to 350°F (175°C) . Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Mix in the lemon zest, juice, and vanilla.
- Add the flour mixture in three parts, alternating with the buttermilk (beginning and ending with flour).
- Divide the batter evenly among the liners and bake 18–22 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
To make the frosting:
- Beat the cream cheese and butter until smooth and fluffy, then add the zest, juice, honey, vanilla, and salt.
- Gradually mix in the sugar until the frosting has your desired sweetness and is thick enough to pipe. Chill briefly if needed before piping.
- Pipe the frosting onto the cooled cupcakes. Add any garnishes you like.
Notes
- Store in an airtight container in the refrigerator up to 3 days. Bring to room temperature for serving.
