Introduction

Bright and tangy, these lemon cupcakes with lemon frosting are a perfect treat to lift your spirits any day. Soft, moist, and bursting with fresh citrus flavor, they’re sure to become a favorite for lemon lovers.

A close-up of a light yellow cupcake with a textured base, wrapped in a ridged white paper liner, topped with a tall swirl of creamy white frosting that has a smooth, soft texture and small pieces of bright yellow zest sprinkled on top. In the background, there are more similar cupcakes slightly blurred, placed on a round white plate on a white marbled surface. A slice of lemon is visible at the bottom left corner adding a fresh accent to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour (do not substitute with self-rising or cake flour)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1 tbsp lemon zest
1/2 cup unsalted butter (at room temperature)
2 large eggs (at room temperature)
1/4 cup fresh lemon juice
1/2 cup milk (whole or low-fat, at room temperature)
2 cups confectioners’ sugar
1/2 cup unsalted butter (softened for frosting)
2 tbsp fresh lemon juice (for frosting)
1-2 tbsp milk (optional, to adjust frosting thickness)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, rub the lemon zest into the granulated sugar to release the oils, then cream the sugar and unsalted butter together until light and fluffy.
Step 4: Add the eggs one at a time to the creamed mixture, mixing well after each addition, then stir in the fresh lemon juice until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 7: Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 9: To make the frosting, beat the softened butter until light and fluffy. Gradually add the confectioners’ sugar and lemon juice, beating until smooth. Add milk 1 tablespoon at a time if needed to reach desired consistency.
Step 10: Frost the cooled cupcakes generously with the lemon buttercream using a piping bag or spatula.

Tips & Variations

For extra lemony flavor, add a teaspoon of lemon extract to both the batter and frosting.
Use room temperature ingredients to ensure a smooth batter and even baking.
Try adding poppy seeds to the batter for a delightful texture contrast.
If you prefer a lighter frosting, whip some heavy cream with the buttercream for an airy texture.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted cupcakes for up to 2 months. Thaw completely before frosting and serving. Reheat refrigerated cupcakes briefly at room temperature to soften.

How to Serve

A close-up view of a lemon cupcake with a light yellow cake base wrapped in a white paper liner, topped with three thick swirls of creamy white frosting forming a soft peak, and sprinkled with small bright yellow lemon zest pieces. The cupcake is placed on a white plate on a white marbled surface, with a blurred background of similar cupcakes with matching frosting and lemon zest. A fresh lemon wedge is positioned on the lower left in front of the cupcake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice offers the best flavor and brightness, you can use bottled lemon juice in a pinch. Just ensure it’s 100% lemon juice without added preservatives for the closest taste.

How do I prevent my frosting from being too runny?

If your frosting is too runny, add more confectioners’ sugar a little at a time to thicken it. Alternatively, chill the frosting briefly before use to help it firm up.