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Easy Homemade Lemon Cupcakes Recipe

Easy Homemade Lemon Cupcakes

iamwinfred
These easy homemade lemon cupcakes are soft, fluffy, and packed with bright citrus flavor from both fresh lemon zest and juice. Made with a simple buttermilk batter and topped with a silky, tangy lemon buttercream frosting, they're the perfect treat for spring parties, birthdays, Easter dessert tables, or any day that calls for something cheerful and delicious.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 380 kcal

Equipment

  • 12-cup muffin/cupcake pan Standard size
  • Cupcake liners Paper liners
  • Stand mixer Or hand mixer
  • Hand mixer (optional) Use if no stand mixer
  • Large mixing bowl
  • Medium mixing bowl For dry ingredients
  • Whisk
  • Rubber spatula
  • Microplane zester For fine lemon zest
  • Citrus juicer
  • Measuring cups and spoons
  • Piping bag and piping tips (optional) Wilton 1M tip recommended for rosette swirls
  • Wire cooling rack
  • Sifter or fine-mesh strainer For powdered sugar
  • Cookie scoop or ice cream scoop (optional) For even batter portions

Ingredients
  

For the Lemon Cupcakes

  • 1 1/2 cups all-purpose flour 190g; spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter 115g; softened to room temperature
  • 1 cup granulated sugar 200g
  • 2 large eggs Room temperature
  • 2 tbsp fresh lemon zest From about 2 large lemons
  • 2 tbsp fresh lemon juice From fresh lemons; not bottled
  • 1 tsp pure vanilla extract
  • 1/2 cup buttermilk 120ml; room temperature. Sub: add 1½ tsp white vinegar or lemon juice to ½ cup whole milk, let sit 5 minutes

For the Lemon Buttercream Frosting

  • 1 cup unsalted butter 225g; softened to room temperature
  • 3 cups powdered sugar 360g; sifted
  • 2 tbsp fresh lemon juice From fresh lemons
  • 1 tbsp fresh lemon zest
  • 1-2 tbsp heavy cream Add as needed for smooth, pipeable consistency
  • salt Pinch

Optional Garnish

  • fresh lemon zest curls For topping
  • thin lemon slices For topping
  • yellow sprinkles Optional decoration

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners and set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale, light, and fluffy. Scrape down the sides of the bowl as needed.
  • Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract until just combined.
  • With the mixer on low, alternate adding the dry ingredient mixture (in thirds) and the buttermilk (in halves), beginning and ending with the dry ingredients. Mix only until just combined — do not over-mix.
  • Using a cookie scoop or spoon, divide the batter evenly among the prepared liners, filling each about two-thirds full.
  • Bake on the center rack for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
  • Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting, about 30 to 45 minutes.
  • Beat the softened butter for 2 minutes until creamy, then slowly add sifted powdered sugar, followed by the lemon juice, lemon zest, and a pinch of salt. Add heavy cream one tablespoon at a time until fluffy and pipeable.
  • Pipe or spread the lemon buttercream onto the cooled cupcakes. Garnish with fresh lemon zest curls, a thin lemon slice, or yellow sprinkles if desired.

Notes

  • Room temperature ingredients are essential: Cold butter, eggs, or buttermilk won't incorporate properly. Remove them from the fridge at least 30 minutes before baking.
  • Zest before you juice: Always zest your lemons first, then cut and juice them — it's nearly impossible to zest an already-juiced lemon.
  • Measure flour correctly: Spoon flour into your measuring cup and level off with a straight edge. Scooping directly from the bag compacts the flour and can make cupcakes dense.
  • Don't over-mix the batter: Once the dry ingredients are added, mix only until no dry streaks remain. Over-mixing develops gluten and results in tough cupcakes.
  • No buttermilk? Make a quick substitute by stirring 1½ tsp white vinegar or lemon juice into ½ cup whole milk. Let it sit for 5 minutes before using.
  • Frosting consistency fix: If buttercream is too stiff, add heavy cream one teaspoon at a time. If too soft, refrigerate for 15 to 20 minutes, then re-whip before piping.
  • Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
  • Freezing: Unfrosted cupcakes freeze well for up to 2 months. Wrap individually in plastic wrap and store in a zip-top freezer bag. Thaw at room temperature before frosting.
  • Lemon curd filling variation: Core the center of each baked cupcake and fill with lemon curd before frosting for a delicious surprise inside.
  • Use fresh lemons only: Bottled lemon juice lacks the bright, vibrant flavor of fresh juice and zest. For best results, always use fresh lemons.

Nutrition

Serving: 1CupcakeCalories: 380kcalCarbohydrates: 50gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 110mgPotassium: 55mgFiber: 0.5gSugar: 38gVitamin A: 12IUVitamin C: 5mgCalcium: 4mgIron: 6mg
Keyword easy cupcake recipe, homemade cupcakes, lemon buttercream, lemon cupcakes, spring dessert
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