Best Lemon Cupcakes Recipe

This Lemon Cupcakes Recipe is the perfect dessert for Spring or Summer. The lemon flavor is so light and refreshing making the cupcakes a tasty treat for parties and even brunch.

Lemon is just something we love around here. We decided to make a new cupcake recipe with tons of lemon flavor. It was a hit and an Easy Summer Dessert.

The cupcakes are so moist, and the icing is rich and lemony. I love citrus flavored desserts and also make Lemon Raspberry Cupcakes, Lemon Blueberry Bread and Lemon Cake Recipe. It’s easy enough for busy moms to make and one of the easiest Mother’s Day Dessert Ideas along with Easy Homemade Cream Puffs Recipe and Lemon Pudding.

Why we love this recipe

This recipe is so easy and the cupcakes have the perfect blend of lemon. It is the best treat when you are craving something sweet but don’t want anything heavy or overly sweet. This is a must try if you love lemon!

These cupcakes are perfect for a tea party or Spring party or brunch. Also try 35 Best No Bake Summer Desserts and Orange Creamsicle Cupcakes.

Ingredients

Cupcakes

all-purpose flour
unsalted butter
white granulated sugar
large eggs
lemon zest
fresh lemon juice
buttermilk

Frosting

Unsalted Butter
Powdered Sugar
Lemon Juice
Pure Vanilla Extract (clear)

Get the complete ingredient list at the bottom of the page.

How to make lemon cupcakes from scratch

Step 1. Preheat the oven. Then fill the cupcake tin with cupcake liners.

Step 2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Step 3. Get out a separate bowl. Cream the butter and sugar until light and fluffy.

Step 4. Next, add the eggs one at a time. Make sure to beat after each one and scraping the sides of the bowl.

Step 5. Add in the zest and Vanilla.

Wet and dry ingredients combined in mixing bowl.

Step 6. Alternate adding in dry ingredients, buttermilk and lemon juice in a large bowl. Beat with an electric mixer just until combined after each addition.

Step 7. Then pour the batter into the muffin tin. Bake until a toothpick inserted in the center comes out clean.

Step 8. Then allow the cupcakes to cool completely.

Cupcake frosted and topped with a lemon.

Step 9. While the cupcakes cool, make the frosting. Beat the butter with paddle attachment. Then gradually add the powdered sugar. Combine and add the lemon juice, milk and vanilla. Pipe the lemon buttercream frosting on the cupcakes.

Topping Ideas

I love topping the lemon cupcakes with a small lemon wedge or lemon zest. However, you can also top with yellow sprinkles as well.

Add the toppings right before serving as they might dry out if they sit on the cupcakes while they are stored.

Frequently Asked Questions

How to zest a lemon?

Using fresh lemon zest and juice make the best lemon cupcakes so do not skip this necessary step in this cupcake recipe.

I use a lemon zester to zest a lemon. However, if you do not have a zester, you can zest a lemon with a vegetable peeler or a cheese grater.

When zesting a lemon, you want the yellow part of the skin and you do not want to zest into the white part of the skin. So watch closely when using any of these methods to zest a lemon.

Can you use other types of frosting?

Yes, here are a few other frosting ideas that would be delicious on these easy lemon cupcakes.

Homemade Whipped Cream Recipe
Homemade Buttercream Icing
Dust with Powdered Sugar
Cool Whip (whipped topping)

You can even top the cupcakes with a lemon slice to make them look extra special. These cupcakes really are so easy and versatile.

Why buttermilk for this recipe?

I love using buttermilk for this recipe because it adds a nice tangy flavor to the cupcakes which goes great with the lemon flavor.

Also, it makes the cupcakes very moist. It keeps the cupcakes from being too sweet but still makes them light and fluffy (like pancake consistency).

If you don’t have buttermilk, mix together 1 cup of whole milk with 1 tablespoon lemon juice or white vinegar. Let the mixture sit for 5-10 minutes and then you can use that mixture for the buttermilk in this recipe.

Can you use baking soda instead of baking powder?

You can use baking soda instead of baking powder in this cupcake recipe. However, baking soda is stronger than baking powder so you will not need as much.

If you are using baking soda in this recipe, I recommend using 1 teaspoon instead of the 1 Tablespoon of baking powder listed in the recipe.

How to store?

Keep the cupcakes covered or in an airtight container at room temperature and they should last for up to 4-5 days.

How to freeze?

Can You Freeze Cupcakes? Yes, you can freeze these lemon cupcakes. Generally, I prefer to freeze them without frosting. I flash freeze the cupcakes by placing them on a baking sheet and freeze them for 1 hour.

Then after that time I transfer the cupcakes to a freezer bag to freeze for up to 3 months.

How to serve?

I love serving these at a Spring or Summer cookout or BBQ. These cupcakes are light and fluffy which make them the best Spring and Summer time dessert recipe.

I generally serve them alone but they would also be great with your favorite flavor of ice cream.

These cupcakes are also perfect for birthday parties, baby showers or wedding showers. Make sure to wait to frosting the cupcakes and top with your favorite toppings until you are ready to serve them.

Recipe Tips

Do not use bottled lemon juice. Fresh lemon juice is better than bottled lemon juice for this recipe. Do not use bottle juice instead as it will not have the same flavor in this recipe.

Measure the flour correctly. Make sure that you fluff your flour, scoop it with your measuring cup and then level it off with a utensil. Using too much flour is the most common mistake for this recipe. Do not pack the flour down into the measuring cup.

Use room temperature ingredients. Room temperature ingredients are the best for baking as they mix together more smoothly. Sit all the ingredients out on the counter and allow them to come to room temperature before making your cupcakes.

Cream the butter and sugar first. Make sure to cream the butter and sugar together until it is light and fluffy before adding in the other wet ingredients.

Make sure your frosting is thick. If you are piping the frosting onto your cupcakes, make sure that the frosting is thick before adding onto the cupcake so it will stay as they sit.