This amazing lemon cupcake recipe is delicious and full of that lemony flavor everyone loves! Topped with a lemony cream cheese frosting these are perfect for spring and summer!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12Cupcakes
Calories 459kcal
Author Lisa
Ingredients
Lemon Cupcake Recipe
1 ½cupscake flour*
2teaspoonbaking powder
½teaspoonsalt
½cupbutter
½cupwhite sugar
½cupbrown sugar
2eggs
1teaspoonvanilla
½cupbuttermilk
2tbslemon zest
3tbslemon juice
Lemon Cream Cheese Frosting Recipe
½cupunsalted butter softened
4ozcream cheese softened
4-5cupspowdered sugar
3tbsheavy cream
1 tsp vanilla extract
pinchsalt
3tbslemon juice
1tbslemon zest
Instructions
How to make lemon cupcakes:
Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
Combine flour, baking powder and salt in a medium bowl, set aside.
Cream butter and sugar. Then add eggs and vanilla, making sure they are fully incorporated.
Mix flour mixture into butter mixture until just combined.
Add in buttermilk, lemon juice, and lemon zest. Mix until fully combined.
Divide batter into 12 cupcakes.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let the cupcakes cool completely before frosting.
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.
Add in powdered sugar 1 cup at a time, adding in lemon juice in intervals to help the powdered sugar incorporate. The more powdered sugar the stiffer the frosting. I like to use at least 4 cups.*
Stir in the zest and frost your cupcakes!
Enjoy!
Notes
*You can use all-purpose flour if you need to. *Refrigerating the frosting will also help it to thicken and will pipe on nicely to the cupcakes.