Moist and easy Lemon Cupcakes from scratch are easy to make and extra delicious! Topped with a lemon cream cheese frosting, these cupcakes are tender and super flavorful!
When I first made my easy lemon cake recipe, I knew a cupcake version with a delicious cream cheese frosting would be a great variation. These cupcakes are so refreshing and perfect for spring time!
Jump to:
- What you need for Lemon Cupcakes?
- How to make lemon cupcakes?
- How to make Lemon Cream Cheese Frosting?
- What frosting goes with lemon cupcakes?
- Lemon Cupcake Tips
- How to store cupcakes?
- Can you freeze cupcakes?
- What to fill lemon cupcakes with?
- How to fill lemon cupcakes?
- How to make lemon curd:
- How to decorate lemon cupcakes?
- Easy Lemon Cupcakes with Lemon Cream Cheese Frosting
What you need for Lemon Cupcakes?
Lemon Cupcakes: Flour, Baking Powder, Baking Soda, Salt, Unsalted Butter, Sugar, Eggs, Lemon Juice & Zest, Buttermilk, Vanilla
Lemon Cream Cheese Frosting: Unsalted Butter, Cream Cheese, Powdered Sugar, Heavy Cream, Vanilla, Salt, Lemon Juice and Zest.
Make sure to check out my grapefruit cupcakes, orange marmalade cupcakes, and these tasty strawberry shortcake cupcakes too!
How to make lemon cupcakes?
- Stir together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer cream together butter and sugar.
- Add eggs into batter one at a time until all are incorporated.
- Stir in zest, lemon juice, buttermilk, and vanilla extract.
- Add flour mixture to the batter and mix until combined.
- Scoop batter into cupcake liners and bake until a toothpick comes out clean.
How to make Lemon Cream Cheese Frosting?
- In a stand mixer, cream butter, cream cheese, heavy cream, vanilla, and salt.
- Add in powdered sugar and lemon juice, alternating between the two, until all is mixed in.
- Stir in the zest and frost your cupcakes!
What frosting goes with lemon cupcakes?
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 too.
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If you love lemon don't miss my lemon meringue pie, lemon crinkle cake cookies, easy lemon bars, and lemonade recipes!
Lemon Cupcake Tips
- I use this zester and this juicer for all my recipes!
- 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.
How to store cupcakes?
If frosted, I like to store cupcakes in a large container with a lid- like this- in the refrigerator for 3-4 days.
Can you freeze cupcakes?
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.
What to fill lemon cupcakes with?
If you want to fill these cupcakes, I recommend a lemon curd or lemon cream cheese frosting.
How to fill lemon cupcakes?
Once the cupcakes are baked and cooled, scoop out a small portion from the top of each cupcake. Then spoon in frosting or lemon curd.
How to make lemon curd:
- In a cold saucepan whisk together ½ cup sugar, 3 eggs, and a pinch of salt
- Slowly whisk in ½ cup lemon juice
- Move sauce pan to stove and whisk mixture over medium low heat until it thickens, usually 15-20 minutes
- During the whisking the curd will become foamy and that’s okay! The foam will go away when it becomes thick.
- After the curd thickens, remove from heat and stir in 5tbs butter cut into chunks.
- Allow curd to cool completely before using to fill the cupcakes.
How to decorate lemon cupcakes?
Decorate cupcakes with extra lemon zest, sprinkles, lemon wedges, or candied lemon peel.
Make sure to check out my Funfetti cupcakes, white chocolate cupcakes, and these delicious cream filled chocolate cupcakes!
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Easy Lemon Cupcakes with Lemon Cream Cheese Frosting
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
- Zest from 2 lemons
- 2 tbs lemon juice
- 6 tbs buttermilk
- ½ teaspoon vanilla extract
Lemon Cream Cheese Frosting
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 4-5 cups powdered sugar
- 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 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 tbs lemon juice, buttermilk, and vanilla extract.2 large eggs, Zest from 2 lemons, 2 tbs lemon juice, 6 tbs buttermilk, ½ teaspoon vanilla extract
- 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 oven and set pan on a cooling rack for 10 minutes. Then remove cupcakes from pan and allow to finish cooling on cooling rack.
How to make lemon cream cheese frosting:
- With a hand mixer or a stand mixer, cream butter, cream cheese, heavy cream, vanilla, 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. *4-5 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- like this- 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.
Nutrition
Original Post was Posted in April 2018. Post and recipe was updated on Nov 18th, 2024.
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!
Camila says
What super delicious cupcakes!!! I'm in love! I love anything lemon!
Lisa says
Me too girl!
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!
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!
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!
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!
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!
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!
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!