These Easy Lemon Cupcakes are bright, zesty, and bursting with fresh citrus flavor—perfect for spring, summer, or anytime you’re craving something light and refreshing. With a soft, moist crumb and a tangy lemon cream cheese frosting, they’re simple to make and even easier to love.
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When I first made my lemon loaf cake recipe, I knew a cupcake version with a delicious lemon cream cheese frosting would be a great variation. These cupcakes are so refreshing and perfect for springtime!
Why This Recipe Works:
- Big Lemon Flavor: Fresh lemon juice and zest give these cupcakes a bold, natural citrus taste.
- Soft and Moist Texture: The cupcake base is tender and fluffy, thanks to the perfect balance of wet and dry ingredients.
- Quick and Easy: No complicated steps or fancy tools—just straightforward baking that delivers delicious results.
- Perfect for Any Occasion: Great for birthdays, brunches, picnics, or anytime you want a cheerful, flavorful dessert.
What You Need for This Recipe:
Flour: All-purpose works great, but cake flour is also an option.
Butter: Unsalted Butter is what I typically use, if you only have salted that will work too. Make sure to use softened /room temp butter so it's easy to mix in!
Lemons: Use the zest and the juice from fresh lemons. Otherwise, use can use store-bought juice in a pinch.
Buttermilk: Buttermilk creates a softer crumb, and the acidic tang adds a wonderful dimension to the flavor.
Cream Cheese: Allow the cream cheese to come to room temperature so it will mix in smoothly.
Heavy Cream: This makes the frosting nice and rich and creamy, plus gives it volume!
Make sure to check out my grapefruit cupcakes, orange marmalade cupcakes, and these tasty strawberry shortcake cupcakes too!
How to Make Easy Lemon Cupcakes?
- Step 1: Stir together flour, baking powder, baking soda, and salt. Set aside.
- Step 2: In a stand mixer cream together butter and sugar.
- Step 3: Add eggs into batter one at a time until all are incorporated.
- Step 4: Mix in the remaining liquid ingredients.
- Step 5: Add flour mixture to the batter and mix until combined.
- Step 6: Scoop batter into cupcake liners and bake until a toothpick comes out clean.
How to Make Lemon Cream Cheese Frosting?
- Step 7: In a stand mixer, cream butter, cream cheese, heavy cream, vanilla, and salt.
- Step 8: Add in powdered sugar and lemon juice, alternating between the two, until all is mixed in.
- Step 9: Stir in the zest and frost your cupcakes!
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Expert Tips
- I use this zester and this juicer for all my recipes!
- Buttermilk: Make your own by combining 1 cup milk with 1 tablespoon white vinegar or lemon juice. Allow it to sit for 5-10 minutes, then use it in the recipe.
- Fill the cupcake liners ¾ high with batter for a nice full cupcake.
- Use a large piping tip and piping bag for a nice looking cupcake.
- If the frosting is too runny mix in a little more powdered sugar until it is the consistency you want.
If you love lemon don't miss my lemon meringue pie, lemon crinkle cake cookies, easy lemon bars, and lemonade recipes!
Variations
Frosting: Try a classic buttercream frosting, or my delicious chocolate fudge frosting for a nice contrast of flavors!
Filled: These cupcakes are extra tasty if filled with extra frosting or lemon curd!
Frequently Asked Questions
Whipped Cream Cheese Frosting is a popular choice for lemon cupcakes and one I am partial to myself. Vanilla Buttercream or a simple glaze will also work great.
If frosted, I like to store cupcakes in a large container with a lid, like this, in the refrigerator for 3-4 days.
Yes! You can make the cupcakes ahead of time and freeze for up to 6 months. Simply thaw the night before serving and frost the day you serve them.
Decorate cupcakes with extra lemon zest, sprinkles, lemon wedges, or candied citrus peel.
More Related Recipes
Make sure to check out my Funfetti birthday cupcakes, white chocolate cupcakes, buttermilk chocolate cake recipe, Red, White, and Blue Cupcakes, and these delicious cream-filled chocolate cupcakes!
And for more tasty frostings, check out my dark chocolate buttercream, easy caramel frosting, brown sugar buttercream, and this delicious stabilized whipped cream frosting!
Easy Lemon Cupcakes
Ingredients
- 1.5 cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature (1 stick)
- 1 cup sugar
- 2 large eggs
- 2 tbs lemons juice
- 1 tbs lemon zest
- 6 tbs buttermilk
- ½ teaspoon vanilla extract
Lemon Cream Cheese Frosting
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 4 cups powdered sugar or more as needed
- 3 tbs heavy cream
- 1 teaspoon vanilla extract
- pinch salt
- 3 tbs lemon juice
- 1 tbs lemon zest
Instructions
- Preheat oven to 350°F and place cupcake liners in cupcake pan.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.1.5 cups flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a stand mixer or with a hand mixer, cream together the butter with 1 cup sugar until fluffy.½ cup unsalted butter, 1 cup sugar
- Add eggs one at a time, mixing until each is fully incorporated. Then stir in the lemon zest, 2 tablespoons lemon juice, buttermilk, and vanilla extract.2 large eggs, 2 tbs lemons juice, 6 tbs buttermilk, ½ teaspoon vanilla extract, 1 tbs lemon zest
- Stir in the flour mixture until combined. Pour into prepared cupcake tins.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Once done baking, remove from the oven and set the pan on a cooling rack for 10 minutes. Then remove cupcakes from the pan and allow to finish cooling on a cooling rack.
How to make lemon cream cheese frosting:
- With a hand mixer or a stand mixer, cream butter, cream cheese, heavy cream, vanilla, and salt on medium-high until fully combined.½ cup unsalted butter softened, 4 oz cream cheese softened, 3 tbs heavy cream, 1 teaspoon vanilla extract, pinch salt
- Add in powdered sugar 1 cup at a time, adding in lemon juice in intervals to help the powdered sugar incorporate. *4 cups powdered sugar, 3 tbs lemon juice, 1 tbs lemon zest
- Stir in the zest and frost your cupcakes!
Notes
- * The more powdered sugar, the stiffer the frosting. I like to use at least 4 cups.
- Storage: If frosted, I like to store cupcakes in a large container with a lid in the refrigerator for 3-4 days.
- Make ahead: You can make the cupcakes ahead of time, freeze for up to 6 months, then thaw the night before serving and frost the day you serve them.
ma says
in instruction it is calling fir grapefruit juice
but in ingredient list its missing,?
Lisa says
Oh good catch! It was a typo- supposed to say lemon juice. Sorry about that- just fixed it!
Anna says
That lemon cream cheese frosting looks amazing! My cupcakes never turn out this beautifully - I'll be sure to follow your recipe precisely!
Lisa says
You are sweet! I love using a Wilton 1M frosting tip for all my cupcakes! Once I started using that they started looking so pretty!
Stephanie says
I love cupcakes! I haven't had one in quite a long time - I think it's time to fix that 🙂
Lisa says
Most definitely!
Linda | Brunch-n-Bites says
What a sweet way to celebrate Spring! Your cupcakes look absolutely stunning and I love how your add lemon zest to both cupcakes and frosting. So simply awesome.
Lisa says
Thank you!
Karlton says
These look amazing! I'm also very interested in the grapefruit flavor you mentioned. Can't wait to bake these up.
Lisa says
Thanks!
Leandi says
Oh wow! These are beautiful. I really like lemon flavoured things. These cupcakes look so soft and fluffy! Can't wait to try them.
Lisa says
Thank you!
Alisa Infanti says
That frosting recipe looks amazing. I just love lemon desserts. They are always such a refreshing way to end a meal.
Lisa says
Me too! So refreshing!
Camila says
What super delicious cupcakes!!! I'm in love! I love anything lemon!
Lisa says
Me too girl!
Karlton says
These look beautiful. I'm also going to have to read about your grapefruit cupcakes. So creative! My favorite: chocolate. It's timeless, and pairs well with so many frosting flavors.
Lisa says
Yes chocolate is hard to beat haha! And thanks!