Our Easy Lemon Cupcakes Recipe starts with real lemon juice and zest for an intense lemony flavor. This is a shortcut recipe you're going to adore!
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Mr. Juggling Act's family is full of great cooks, and get-togethers are always a treat. One of his aunts makes an amazingly moist and delicious lemon bundt cake that will charm even those who aren't big lemon lovers. These tender cupcakes are based on her incredible recipe.
I'm of the mindset that if a little is good, that a lot must be great. These lemon cupcakes are loaded with fresh lemon juice and zest, so they must be good for you, right?!?
They are the perfect balance of sweet and tart, and might just be the best lemon cupcakes you'll ever make.
🧂 Ingredients
- butter
- granulated sugar
- eggs
- pure vanilla extract
- all-purpose flour, baking powder, salt
For the frosting:
- milk
- lemons
- powdered sugar
- yellow food coloring (optional)
Equipment
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In addition to a liquid measuring cup, dry measuring cups, and measuring spoons, you will also need:
- Muffin Tin - 12 Count
- Stand Mixer
- Spoonula (also known as a rubber spatula.)
- Wire Cooling Rack
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Decorating Cupcakes
I love getting creative with my cupcake decorations, and so does my daughter Olivia. She loves to add lots of sprinkles, especially. I like using a simple star tip for a pretty swirl.
A lemon wheel looks beautiful but should be added just before serving. You can also decorate with edible flowers or candy lemon wedges.
For extra fancy cupcakes, make a small hole in the top of the cupcakes and fill with homemade or store-bought lemon curd, or use a tablespoon to create a little well in the frosting and place a teaspoon or two of the curd.
⏲️ Storage
Store cupcakes at room temperature in an airtight container for 3-4 days. If it is very hot, place the container in your refrigerator. (These are my favorite airtight containers.)
📖 Variations
This isn't just the best lemon cupcake recipe, it's a great base to have in your recipe box. Here are some other ways you can use it:
- Mini Cupcakes - bake for 11-13 minutes until a tester comes out clean.
- Layer Cake - double the recipe and bake in 3 9-inch cake pans for 22-26 minutes until a tester comes out clean.
Lemon Blueberry Cupcakes - stir 1 cup of fresh or frozen blueberries into the cupcake batter.
Gluten-Free Cupcakes - use 1:1 or measure-for-measure gluten-free flour.
More Lemon Desserts
- Lemon Poppyseed Linzer Cookies - these sandwich cookies look fancy, but are so simple to make!
- Lemon Zucchini Bread - these are full of flavor and make great gifts.
- Raspberry Lemon Pull-Apart Rolls - these make a deliciously sweet addition to any brunch menu.
- How to Make Lemon Cake - if you've never made lemon cake; start here!
😋 Similar Recipes
If you love making cupcakes, try one of these other delicious recipes:
Lemon Supreme Cupcakes
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Ingredients
Lemon Cupcakes
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1-½ teaspoons pure vanilla extract
- 1-½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- zest + fresh juice of two medium lemons
Lemon Buttercream Frosting
- 1 cup butter - Softened
- 5 cups powdered sugar
- 1 tablespoon lemon zest
- ¼ cup freshly squeezed lemon juice
Instructions
Lemon Cupcakes
- First, preheat the oven to 350-degrees F.
- Add cupcake liners to a 12-count muffin pan and set aside.
- In an electric mixer fitted with a paddle attachment, cream together to the butter and sugar on medium-high for about 2-3 minutes.½ cup unsalted butter, 1 cup granulated sugar
- Add the eggs and vanilla and beat until incorporated into the butter and sugar mixture.2 large eggs, 1-½ teaspoons pure vanilla extract
- Scrape down the bowl and set aside.
- In another mixing bowl, sift together the flour, baking powder and salt.1-½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- After that, gently fold the butter mixture into the flour mixture.
- Next, mix in the milk, lemon zest and lemon juice and stir to combine.½ cup milk, zest + fresh juice of two medium lemons
- Take care not to overmix!
- Spoon the lemon cupcake batter into the prepared muffin pan until each well is ⅔ of the way full.
- Bake the cupcakes for 18-22 minutes until a tester inserted into the middle comes out clean.
- Remove from the oven and allow to cool completely before frosting.
Lemon Buttercream Frosting
- In a stand mixer, cream together the butter and lemon zest and juice.1 cup butter - Softened, ¼ cup freshly squeezed lemon juice, 1 tablespoon lemon zest
- Set the mixer to medium and add in the powdered sugar one cup at a time.5 cups powdered sugar
- Continue until all the sugar has been incorporated.
- Add 1-2 drops of yellow food coloring (if desired and mix to combine.
- Add the lemon frosting to a pastry bag fitted with a star tip and pipe onto cooled cupcakes.
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