Learn how to make the most delicious lemon cupcakes with step-by-step photos, tips, and tricks!
If you love the sour taste of lemons and the sweet moist taste of cupcakes then this lemon cupcakes recipe is for you!
Lemon cupcakes are one of those yummy desserts that I honestly could have any time of year but it is especially perfect to serve for spring and summer get-togethers.
The light fluffy citrus taste pairs well with other desserts and anyone who has these will love them. They will be begging you for this recipe!
The lemon cream cheese frosting is to die for on these cupcakes and adding a little slice of lemon and mint on top just adds to the delicious bright lemon flavor.
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Many times I buy lemons ahead of time and don’t have a plan in my menu to use them. They are just one of those staple ingredients I like to make sure I have in my kitchen. So there are a few things I do to make my lemons last longer and/or preserve them for when I will need them.
How to Store Lemons
- Store on the counter for up to a week
- Store away from other fruits
- Store in the refrigerator for up to 2 weeks in the crisper drawer
- Store sliced lemons wrapped in a damp paper towel in an air-tight container in the refrigerator for up to 5 to 7 days.
There are so many recipes that include lemons that if you are like me you always have some on hand. This means you can make these cupcakes any time you want!
One big tip I have is to make sure to choose lemons that don’t have any brown spots and are not too soft or too hard. This will ensure the ripest juiciest lemons perfect for your cupcakes!
So you ready to start baking?!!
Why You’ll Love These Lemon Cupcakes
- Easy to make!
- So moist and delicious with a delicious topping.
- These are citrusy and sweet all at the same time!
- Simple ingredients.
You need to make sure you have the following ingredients for the cupcake batter and for the cream cheese frosting. Many of them you may have on hand already but I am also sharing my favorite brands in case you want to know what I use and stock in my pantry.
Ingredients
Cupcakes
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
Lemon Cream Cheese Frosting
- 6 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
Lemon Cupcakes Recipe
Cupcakes
1. Preheat the oven to 350° F.
2. Prepare a 12-count cupcake pan with cupcake liners or coat the inside with nonstick cooking spray.
3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a separate large mixing bowl, beat the butter, sugar, and lemon zest until smooth and creamy. Add the eggs, lemon juice, and vanilla extract. Mix until combined and set aside.
5. Add the dry ingredients and the milk alternately until completely incorporated. This will help them mix completely and not be too dry.
6. Fill each liner about 2/3 of the way so when they bake they do not overflow.
7. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean. This is essential to the perfectly baked cupcake.
8. Allow the cupcakes to cool completely before frosting. Place on a baking rack to help them cool.
What Makes Cupcakes Moist and Fluffy
One Secret to getting the most fluffy and moist cupcakes is not over-mixing your batter. Always mix your batter on low speed.
You want the air bubbles in your batter which is what creates the fluffiness of the cupcake. The butter in the cupcakes helps to make them moist and have a creamy taste.
Also, make sure to not overbake the cupcakes which will dry out the cake.
Lemon Cream Cheese Frosting
1. In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
2. Add fresh lemon juice, lemon zest, and vanilla extract. Mix until completely combined.
3. Add the powdered sugar gradually until completely combined.
4. Transfer the frosting to a piping bag and pipe onto each cupcake.
5. If desired, top with a lemon slice and mint leaf. Enjoy!
Frequently Asked Questions
- Why didn’t my cake rise? If your cupcakes aren’t rising make sure you have not added too much baking powder and check the date on your ingredients, expired ingredients could be the culprit.
- How can I tell if my cupcake is done? Touching the top gently, if it springs back it is most likely done! When the top is a nice golden brown. Or you can insert a toothpick and if it comes out clean your cupcake is done.
- Can I freeze cooked cupcakes? Yes, you can!! I would avoid freezing cupcake decorations. Freeze them quickly after you have baked them and do not let them sit out. Freeze them in an air-tight container, which can be glass or plastic.
- What temperature is best for cooking cupcakes? Typically cupcakes are baked between 325-450 degrees but, 350 degrees is the most common.
How to Store
- Room Temperature – Storing cupcakes at room temperature is best, especially if you plan to eat your cupcakes in the next few days! Put them in an air-tight container and let them sit on the counter.
- Refrigerate – Store these smores cupcakes for up to a week in an air-tight container.
- Freeze – Freeze in an air-tight container for up to three months. First, it is best to let the cupcakes sit out at room temperature for 1 hour before freezing to let them fully cool.
More Delicious Dessert Ideas
Just in case you want a little more inspiration to bake, here are some yummy and delicious ideas to get you started!
- S’mores Cupcakes Everyone Will Love
- Almond French Macarons with Hot Cocoa Buttercream Filling
- Butterscotch Apple Pumpkin Pie Recipe
- 30+ Cool Delicious Summer Treats
Lemon Cupcakes
Ingredients
Cupcakes
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
Lemon Cream Cheese Frosting
- 6 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
For The Cupcakes
- Preheat the oven to 350° F
- Prepare a 12-count cupcake pan with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat the butter, sugar, and lemon zest until smooth and creamy.
- Add the eggs, lemon juice, and vanilla extract. Mix until combined.
- Add the dry mixture and the milk alternately until completely incorporated.
- Fill each liner about 2/3 of the way.
- Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
- Allow the cupcakes to cool completely before frosting.
Lemon Cream Cheese Frosting
- In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Add the lemon juice, lemon zest, and vanilla extract. Mix until completely combined.
- Add the powdered sugar gradually until completely combined.
- Transfer the frosting to a piping bag and pipe onto each cupcake.
- If desired, top with a lemon slice and mint leaf.
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