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!
These look AMAZING! I can’t wait to make them! Also I want to thank you for sharing AND including the metric equivalents in your recipe! SO many good authors don’t include the metric version of the recipe! Thanks Again 😉
You are so welcome, Fino! I hope you love the cupcakes. 🙂
Made these last night and everyone was super impressed. They loved how the cake was almost like pound cake but still moist and light.
I am so glad that the lemon cupcakes were such a hit, Monica! Thanks for commenting. 🙂
What are your suggestions if I use whole milk instead of buttermilk?
You will be fine to use whole milk instead of buttermilk for this recipe. I do have a buttermilk substitute if you’d like to try that as well. Happy Baking! I hope that you enjoy the lemon cupcakes, Marsha! 🙂
Hi… This cake no need to put in fridge?
Hello, Kathryn! Yes, these cupcakes should be refrigerated. Cream cheese frosting can sit at room temperature for up to 2 hours safely. 🙂
Just made these. I doubled the recipe and thet turned out AMAZING!!!!! Best lemon cupcakes I’ve ever had
Thank you so much, Milly! I am so happy that you enjoyed the lemon cupcakes! 🙂
Hi I’m wanting to turn this into a cake will I need to double the recipe or can I use it as it is. I was going to add lemon to the funfeti cake as it’s my favourite recipe but I didn’t want to ruin it.
Hello, Kristy! It really depends on the size of the cake pan you are trying to use. This recipe makes approximately 12 cupcakes or close to 4 cups of cake batter. What size pan are you trying to use?
Hi Sam! Can I say your vanilla cake is my go to recipe for all my cakes:)
It’s the best!!
I just tried this lemon cake today because a friend’s daughter wants a lemon cake and I needed a sure fire one.
The first test cake I put some extra butter (by accident lol)! But it’s quite robust as in not breakable crumbly.
The second one I followed the recipe to a tee and lovely n crumbly but bottoms browned up a bit( stil crumbly!)
Do you think because I made a cake instead of cupcakes it’s turned out different?
Ur cupcakes look so lovely and light in color:(((
Hello, Maddy! Thank you so much for your sweet comment. I am happy that you enjoyed the Vanilla Cake and are back to try another recipe!
I am sorry that your lemon cake did not turn out as well. Baking in either cake or cupcake form should be fine. If your cake is crumbly it has baked too long. I recommend adjusting the racks and baking on the middle rack, keeping an eye on bake time. Another thought is that your oven may be running too hot. I have an oven thermometer that I use often to test the accuracy of the temperature inside the oven, sometimes they are 10-15 degrees hotter than indicated.
I hope that this is helpful. Let me know how they turn out! 🙂
Thank u !! Yes third cake turned out perfect so soft and fluffy. I used two pans instead of one( I think I was being lazy in first attempt hahaha!)
Today I’m GNA get the lemon curd sorted and buttercream sorted and assemble it:)
Xx
Hooray! I am so happy that it turned out better than the first time around. I hope it all comes together nicely. Enjoy! 🙂
Your recipe of ‘lemon-cupcakes’ looks very yummy and so delicious, I will try it for my kids. Thank you for sharing it.
I hope you love the cupcakes, Rosamonde! 🙂
Hi! These look fabulous. My question is, can I freeze them (I know without frosting)? If so, how do you suggest I do it? How long will they last if frozen?
Hi JoAnn! I have not tried freezing them, but I think they would hold up. I would think putting them in freezer bags would suffice. I’m not sure how long they would last.
I just made these and they are so wonderful, exactly as promised!
I am so glad you enjoyed the cupcakes, Scott! 🙂
Hi there! I’ve been put in charge of baking cupcakes for my office, and have been looking through your site: all of your recipes look amazing! This is the third one I’ve printed off, but have a couple questions about it:
1. could they be stuffed after baking, with lemon curd?
2. Can the amount of sugar in the icing be cut back? I usually will cut sugars in half.
Thanks in advance!
Hi Alesha! You can definitely fill them with lemon curd after baking. Have you checked out my lemon curd? It would go great! Unfortunately in the frosting, if you cut the sugar it will be very runny. Enjoy! 🙂
My 11 year old made these today, for her daddy on Father’s Day. They turned out fantastic! We will make these again for certain. We are thinking of doubling the recipe, and making a layer cake, with a lemon curd filling. This recipe is the best tasting lemon cake/frosting combo that I have ever tried!
I am so glad everyone enjoyed the cupcakes, Chris! 🙂
I can’t wait to make these! I’m still making lemon curd weekly (LOVE it!) and using it in your Strawberry Lemon Layered Shortcake recipe. I’ve had to make four of those cakes since you posted that yummy recipe! Do you think I could substitute lemon curd for the lemon juice & zest and lemon extract in the frosting recipe for the cupcakes?
I hope you love the cupcakes, and am so glad to hear you like the lemon curd so much! I actually think the lemon curd would work great in the frosting instead of the lemon juice/zest. You may need to use a bit more/less (hard to say for sure without having tried it) but just do some taste-testing along the way until you have the desired consistency and flavor and I bet it will be amazing!
I baked this recipe today! It was very delicious, like all your recipes.
Thank you so much
I am so glad you enjoyed the cupcakes! 🙂
The frosting looks like it has been sprinkled with colored sugar crystals in the folds.
Is that what accounts for the yellow color visible in the folds of the frosting?
It’s VERY pretty!
Hi Linda! Yup, I sprinkled the tops with yellow sanding sugar just for decoration. Thank you! 🙂
Hi sam im a first timer, i made this recipe i used cake flour and sifted it, however when i mixed the dry with the wet ingredients small lumps formed and when i baked it, it did not rise and was not fluffy it looked dense, what could i have done wrong, i am making the recipe again because i like the taste of it. Thank you for your help
Hi Shiela! Is your baking powder fresh? Sounds like that could be the issue here 🙂