Lemon Cupcakes
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These Lemon Cupcakes are soft, fluffy, and so refreshing! Naturally lemon flavored (no pudding mixes or lemon extract in the cupcake bases!), the lemon flavor comes through bright and clear in these sweet cupcakes! We’re topping them off today with a lemon cream cheese frosting!
Lemon Cupcakes
Another lemon recipe for you today! 🍋
Between all of the testing I’ve been doing for my lemon brownies, lemon curd, lemonade, and now these lemon cupcakes, it’s a miracle my grocery store has been able to keep up with the amount of lemons I’m going through.
Today’s recipe comes by request. I’ve had a lot of fans of my vanilla cake ask me how to make a lemon variation of that recipe, and while I’d love to have an easy fool-proof response to that question, I really don’t know the answer until I get in the kitchen and try it myself. So, into the kitchen I went, and I didn’t leave until I had a dozen perfect lemon cupcakes.
We’re topping these off with a lemon cream cheese frosting (which is a variation of my cream cheese frosting), which really puts gives us a great, tart, lemon flavor.
How to Get the Best Lemon Flavor in Your Lemon Cupcakes
When I started developing this lemon cupcake recipe, I knew that I did not want to use lemon extract. I have nothing against it (and even use it in my lemon brownies) but I know that not everyone keeps all different kinds of extracts stocked at all times, and I like to keep my recipes as pantry-staple-friendly as possible. We’re halfway there with this recipe (no extract in the cupcakes, but I do recommend it for the frosting).
It only took a few attempts before I found that slightly tart, sunny, lemon-y flavor I was looking for, no extract necessary.
To get there, we’re using lemon juice and fresh lemon zest. You’ll need two Tablespoons of lemon juice, which you’ll stir in with your buttermilk (or buttermilk substitute). This helps to brighten up that bright lemon flavor a bit, but what really packs a powerful punch is the lemon zest (pro-tip, make sure you zest your lemons before you juice them!).
We’re also using two Tablespoons of lemon zest. When zesting your lemon, it’s very important that you just use zest from the outer layer of the rind (the yellow part!). If you grind too deeply into your lemon, what you’re actually grating is the “pith” of the lemon. The pith is white and bitter and doesn’t have the same citrus flavor that the zest does. If you end up with two Tablespoons of pith rather than zest, your cupcakes will be bitter and not nearly as lemony as they ought to be.
When developing the lemon cream cheese frosting, I found that I wasn’t happy with the flavor derived from just using lemon juice and zest, so I do recommend using lemon extract there for a bolder lemon flavor, if you have it.
Enjoy!
Other Recipes You Might Like:
- Homemade Lemonade
- Ice Cream Cone Cupcakes
- Carrot Cake Cupcakes
- Confetti Cupcakes
- More Cupcake Recipes
Be sure to check out my Lemon Cupcake video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
Lemon Cupcakes with Lemon Cream Cheese Frosting
Ingredients
Lemon Cupcakes
- ¼ cup (56 g) unsalted butter, softened
- ¼ cup (60 ml) canola oil¹
- ¾ cup (150 g) granulated sugar
- 2 Tablespoons lemon zest²
- 2 large eggs, lightly beaten, room temperature preferred
- ¾ teaspoon vanilla extract
- 1 ½ cups (185 g) all-purpose flour , may substitute cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (118 ml) buttermilk
- 2 Tablespoons fresh lemon juice
Lemon Cream Cheese Frosting
- ½ cup (113 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened (brick-style, not spreadable)
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract, optional
- ¼ teaspoon salt
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 4 cups (500 g) powdered sugar
Instructions
LEMON CUPCAKES
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Place butter in a large bowl (or in the bowl of a stand mixer) and use an electric mixer (or stand mixer) to beat until creamy.¼ cup (56 g) unsalted butter
- Scrape down the sides of the bowl and add oil, sugar, and lemon zest and beat again until creamy and thoroughly combined.¼ cup (60 ml) canola oil¹, ¾ cup (150 g) granulated sugar, 2 Tablespoons lemon zest²
- Add eggs and vanilla extract and stir well until completely combined.2 large eggs, ¾ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.1 ½ cups (185 g) all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In a large measuring cup, briefly stir together buttermilk and lemon juice.½ cup (118 ml) buttermilk, 2 Tablespoons fresh lemon juice
- Using a spoon or spatula, gradually stir about a third of the flour mixture into wet ingredients until just-combined (don’t use an electric mixer here or you’ll be more likely to overmix the batter, resulting in dense/dry cupcakes). Add about half of the buttermilk mixture into the batter and stir until just combined. Repeat adding flour and buttermilk in this way until ingredients are completely combined, but don’t mix more than you need to. Be sure to scrape the sides and bottom of the bowl so all ingredients are combined.
- Evenly divide batter into prepared cupcake tin, filling each liner ⅔ of the way full. Transfer to 350F/175C oven and bake for 17-18 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before topping with lemon cream cheese frosting.
LEMON CREAM CHEESE FROSTING
- Combine butter and cream cheese in a large bowl and use an electric mixer (or stand mixer) to beat until well-combined.½ cup (113 g) unsalted butter, 8 oz (226 g) cream cheese
- Add lemon zest, vanilla extract, lemon extract (if using), salt, and lemon juice and beat well.½ teaspoon vanilla extract, ½ teaspoon lemon extract, ¼ teaspoon salt, 1 Tablespoon lemon juice, 2 teaspoons lemon zest
- Gradually, with mixer on low speed, add powdered sugar until completely combined. Scrape sides and bottom of bowl to make sure ingredients are well incorporated.4 cups (500 g) powdered sugar
- Once cupcakes have cooled, spread or pipe³ lemon cream cheese frosting over cupcakes. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi Sam! Thanks for all your amazingly delicious recipes. How would I adjust the bake time if I make the recipe as a cake in a square cake pan instead? Thank you 🙂
Hi Rosemary! I actually have a lemon cake you can try. I’m not sure on the bake time in a square pan though. I haven’t personally tried it. Keep an eye on it as it bakes. 🙂
Thanks Sam! I actually ended making the cupcakes as cupcakes and I’ll be making your raspberry buttercream to go on top tomorrow! The cupcakes came out great, and I can’t wait to share them. Thanks for another fantastic recipe 🙂
Hey Sam, I was just curious on this receipe, if you use Cake Flour is it a 1:1 substitution? and what is the difference in the final product?
Hi Clayton! If you weigh it the substitution is 1:1. The cake flour will produce a lighter, more delicate crumb.
These are incredible! I went ahead and used AP Flour and they turned out perfecto! Your recipes are always the best, Thanks Sam!
These were soooo good. I baked them for birthdays at work and got good reviews. They have such a fresh, tart, lemon flavor. My batter was a bit lumpy because I didn’t want to over-mix. I was a bit nervous about that but it was OK. I usually like LOTS of frosting but found that 1 batch was plenty for a double batch of cupcakes. I didn’t use an icing bag/tip though, maybe that makes a difference. Thank you for another keeper, Sam!
I am making your lemon cake next month and was wanted this lemon icing for the piping. Can I use fresh squeezed lemon juice instead of lemon extract?
Hi Marie! Lemon extract really makes the flavor here. Lemon juice won’t give you quite the flavor you are looking for.
I made these tonight and I’m not sure what I did wrong. They came out dense. I made a double batch and cooked them for almost 20 mins. I thought I over cooked them until I ate one and is seemed undercooked. 🙁
I’m so sorry to hear this happened, Amanda! It sounds like it could have potentially been over-mixed. 🙁
Hi there 😀 love this recipe the lemon cupcakes came out great. Was looking through all your cupcake recipes and I didn’t see an orange version. Was wondering if I can use orange zest and orange juice to substitute for the lemon in this recipe and leave everything else the same? Thanks so so much for all your great recipes.
Hi Coleen! I haven’t personally tried it. It’s worth noting that orange is a little different than lemon and it could alter the structure of the cupcake, but I think it’s definitely worth a shot here. 🙂
How should the baking time be adjusted for 24 mini cupcakes instead of 12 regular size cupcakes?
Hi Kristina! The bake time will be less, but we aren’t exactly sure what it will be without trying it ourselves. We recommend you keep a close eye on them 😊
try 10 minutes then add 1- 2 minutes ,then if not fine add 1 minutes at a time till done
I love the blueberry frosting recipe. I am wondering if a lemon cupcake batter would work well with the frosting. Or would it take away from the blueberry frosting flavor.
Hi Sara! I think they would be lovely together! 🙂
I’m very anxious to try these cupcakes. They look and sound so delicious. My question is . . . I had a lot of lemons and squeezed them all and put the juice in various size containers in the freezer to use as needed. Since it calls for fresh lemon juice, would I be able to thaw my frozen lemon juice and use it in all your recipes calling for lemon juice, including your lemon curd? Thank you.
Hi Laura! I think your lemon juice will work just fine here. 🙂
I followed the frosting recipe to a T and couldn’t get 4 cups of powered sugar for the frosting. 3 cups was already pretty thick and started to wrap around the mixer.
Can butter be used instead of oil?
Hi Ann! They won’t be quite as moist, but they should still turn out. 🙂
My guests devoured these cupcakes! Very good. I only used half the powdered sugar in the icing, and it was perfect! I want to use this icing for more recipes 🙂
I’m so glad everyone enjoyed it so much, Allie! 🙂
I made these lemon cupcakes, and they were delicious! I made a homemade lemon curd, and put that in the center of the cupcake, with the cream cheese frosting. Huge hit! You have amazing recipes! Thank you for sharing your knowledge and talents!! 😊
I’m so glad you enjoyed them so much, Jenny! 🙂
Would this recipe work for a cake? And the frosting too?
Hi Cassandra! That should work just fine. 🙂
How would you adjust the cook time if you were to make it into a cake?
Hi Dani! I haven’t baked it as a cake so I can’t say for sure what the bake time would be. I would just be sure to keep an eye on it as it bakes.
Can you freeze these cupcakes?
Sure thing! 🙂
Thank you! Don’t have time next week to bake.
Can you replace the lemon with lime for these cupcakes?
Hi Jessica! I haven’t tried it, but I think it could work. 🙂
I tried it with the limes, and it worked. I love your recipes. Especially the easy chocolate cupcakes, my family can’t get enough.
I made these yesterday in minicupcakes and it made 36. I ended up with lots of leftover frosting. Can it be frozen? Or do I need to make some more cupcakes, maybe another half batch?
Next time I’ll try making half the frosting.
Mickey
Hi Mickey! The frosting should freeze just fine. 🙂
Hi Sam,
I’m going to be making these tomorrow. I need to make 2 dozen so I’ll be doubling the recipe. I love cake flour but dont have enough for 2 batches and was wondering what would happen if I use 1/2 cake flour and 1/2 AP flour. Assuming it should be fine but wanted to confirm.
Hi Shilpa! This recipe can be made with either flour, so you should be fine. Hope you love them!