Get the Recipe:
Lemon Cupcakes
These light and fluffy lemon cupcakes are bursting with fresh citrus flavor and topped with a tangy lemon cream cheese frosting. They’re the perfect spring or summer treat—easy to make and hard to resist!
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.
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