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These lemon cupcakes are bright, fluffy, and bursting with real citrus flavor from fresh lemon zest and juice. I tested six variations—tweaking the amount of lemon juice, experimenting with different flours, and adjusting bake times—until I landed on this bakery-style recipe that’s perfectly balanced and easy to master.
Whether you’re brand new to baking or already feel at home in the kitchen, this recipe will have you baking like a pro.
After over a decade of baking and countless batches of cupcakes tested, I’ve developed a lemon cupcake recipe that delivers bakery-level results at home. These cupcakes aren’t just lemon-flavored—they’re lemon forward, thanks to fresh lemon juice, lemon zest, and a perfectly balanced lemon buttercream that’s tart, sweet, and creamy. I’ve spent years refining my technique and testing different ratios of lemon to sugar, flour, and fat to create a cupcake that’s light, moist, and bursting with citrus flavor in every bite.
What sets this recipe apart is my attention to detail. I’ve tested this recipe with both regular and gluten-free flour to ensure consistent, fluffy results no matter your dietary needs. The frosting? I’ve made my fair share of lemon buttercreams over the years, and I’ve learned the exact tipping point—too much juice and the frosting splits, too little and you miss the zing. I walk you through how to get it just right, with tips on thickening, piping, and adjusting for your taste.
This recipe is more than a crowd-pleaser—it’s a confidence booster. Whether you’re brand new to baking or have a few cupcake wins under your belt, I’m here to help you bake like a pro. With clear instructions and tested tips, you’ll be able to pull off fresh, tangy lemon cupcakes that look and taste like they came from a bakery case.
Key Ingredients and Their Purpose
This recipe uses simple ingredients to make the perfect lemon cupcakes topped with lemon buttercream frosting. Keep reading for my pro tips and get the full recipe in the recipe card below. Let’s review the key ingredients and what they do:
- Fresh Lemon Zest: Zest is where the real lemon flavor lives. It adds intense citrus aroma and depth that lemon juice alone can’t deliver.
- Fresh Lemon Juice: This key ingredient brightens the flavor and adds just enough tang to balance the sweetness. Always use fresh-squeezed for the best taste.
- All-Purpose Flour: Flour is the reliable base that gives structure while keeping the crumb soft and tender.
- Unsalted Butter: Butter adds richness and moisture, while also allowing you to control the salt in the recipe.
- Baking Powder: This important ingredient provides the lift that keeps these cupcakes light and fluffy.
- Milk (Whole or 2%): Milk contributes to a moist crumb and helps dissolve the sugar and distribute flavors evenly.
How to Make Lemon Cupcakes
Anyone can make my easy lemon cupcake recipe with success, even new bakers! Simply follow these foolproof steps:
For the Cupcakes
- Prep oven and muffin pan: Preheat the oven to 350ºF (180°C). Line a muffin tin with paper liners and set aside.
- Combine dry ingredients: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat butter, sugar, and lemon zest: In a stand mixer or using a hand mixer in a separate bowl, beat the lemon zest, butter, and granulated sugar on medium speed for 2 minutes until light and fluffy.
- Mix in wet ingredients: Add eggs, milk, and lemon juice, beat for 1 minute.
- Mix in dry ingredients: On low speed, mix in the dry ingredients until fully combined.
- Transfer muffin batter, bake, and cool: Fill the cupcake liners halfway. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
For the Frosting
- Begin combining ingredients: Beat butter, lemon juice, and salt on medium speed for 2 minutes until light and fluffy.
- Mix in powdered sugar and adjust as needed: Gradually add powdered sugar, mixing on low until smooth. Adjust sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 additional tablespoons of milk or cream.
- Top cupcakes: Spread or pipe the frosting onto the cupcakes.
Tips for the Best Lemon Cupcakes
For best results making homemade lemon cupcakes, follow these pro tips:
- Properly measure the flour: Use a spoon to scoop the flour into the measuring cup. Then use a butter knife to level off the excess flour perfectly. Do not stick the measuring cup into the bag of flour, and do not pack the flour into the cup – both will result in an increase in flour, making your cupcakes dry. Learn more about how to properly measure flour below.
- Don’t overfill the muffin liners: Only fill them halfway full and trust the process so they don’t overflow.
- For perfect piping: If you plan to pipe the frosting onto your cupcakes, a large piping bag and tip will work best. I personally love using the Wilton 2D tip, which creates beautiful swirls. Don’t have a piping bag? A large zip-top bag will do the trick in a pinch!
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Substitutions & Variations
- Gluten Free Lemon Cupcakes: You can make these cupcakes gluten free by using King Arthur’s Gluten Free measure for measure flour. Substitute the flour as a one-for-one replacement.
- Extra frosting. If you love extra frosting, you could scoop out the center of the cupcake and add more frosting inside.
- Use fresh lemon juice: I do not recommend substituting the fresh lemon juice with bottled juice or lemon extract. The fresh lemon juice provides a bright lemon flavor that will not be the same without it.
Storing Leftover Cupcakes
Lemon cupcakes stay fresh and moist when stored at room temperature. Keep them in an airtight container and they’ll be good for 2-3 days.
Can You Freeze Lemon Cupcakes?
You can freeze frosted cupcakes and unfrosted cupcakes. To freeze, place the cupcakes on a baking sheet and freeze uncovered until the frosting is firm. Then wrap each one in plastic wrap and transfer to a freezer-safe container or resealable bag. They can be frozen for up to 3 months. When ready to enjoy, allow them to thaw at room temperature.
More Lemon Desserts
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Lemon Cupcakes Recipe
Ingredients
Lemon Cupcakes
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 Tbsp finely grated lemon zest
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (198g) granulated sugar
- 2 large eggs
- ½ cup (118ml) milk, whole or 2% recommended
- 2 Tbsp fresh lemon juice
Lemon Frosting
- 1 cup (226g) unsalted butter, room temperature
- 1 ½ Tbsp fresh lemon juice
- ¼ tsp salt
- 3-5 cups (339-567g) powdered sugar
Instructions
Lemon Cupcakes
- Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.1 ½ cups (180g) all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt
- In a stand mixer or using a hand mixer, beat the lemon zest, butter, and granulated sugar on medium speed for 2 minutes until light and fluffy.1 Tbsp finely grated lemon zest, ½ cup (113g) unsalted butter, 1 cup (198g) granulated sugar
- Add eggs, milk, and lemon juice, beat for 1 minute.2 large eggs, ½ cup (118ml) milk, 2 Tbsp fresh lemon juice
- On low speed, mix in the dry ingredients until fully combined.
- Fill the muffin liners halfway. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
Lemon Frosting
- Beat butter, lemon juice, and salt on medium speed for 2 minutes until light and fluffy.1 cup (226g) unsalted butter, 1 ½ Tbsp fresh lemon juice, ¼ tsp salt
- Gradually add powdered sugar, mixing on low until smooth. Adjust sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 additional tablespoons of milk or cream.3-5 cups (339-567g) powdered sugar
- Spread or pipe the frosting onto the cupcakes.
Lemon is my favorite. These cupcakes are adorable. I wish I had one right now!
When you say tsp of lemon, do you mean extract or concentrate, or fresh squeezed juice? Thanks in advance for your response.
Lemon juice!! So sorry, thanks for catching that!
I would love to know if the lemon buttercream frosting won’t melt of the heat? if it stays nice & piped :D
I’m planning on baking some different kind of cupcakes & donate them to a charity this Sunday.
And I don’t want the buttercream melted xD
Hiya, wil this frosting melt if it is outside the fridge for a while? :)
Nope! But I wouldn’t suggest putting it in the sun!
The best lemon cake I’ve ever tried. All the flavors are balanced and fresh. LOVED IT ! <3
I don’t have a dog, I do have two cats, one of which used to be a stray and is teaching the orger. Our kitten (the stray) will eat almost anything her favourites being uncooked rice and flour! So ill have to keep these away from them both!
These looks delicious! I love lemon cupcakes, they`re always more “light” in flavore than the heavy sugary once I often make. I loved the easy and elegant way of staging the cupcakes with lemon
If these were made in the small size, (bite size) how long do you think they need to bake? I made the big ones and they were awesome!
I would consult the Wilton baking guide for an estimated baking time: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html