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Cupcakes with swirled white frosting are topped with lemon wedges and lemon zest, arranged on a white surface, with a halved lemon visible in the background.
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Lemon Cupcakes Recipe

Bright, fluffy lemon cupcakes topped with creamy lemon buttercream! This pro-tested recipe is easy for home bakers and delivers bakery-style results every time.
Prep Time20 minutes
Cook Time20 minutes
Cooling Time1 hour
Course: Dessert
Cuisine: American
Keyword: lemon cupcakes
Servings: 12 cupcakes
Author: Beth

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.

Nutrition

Serving: 1cupcake | Calories: 344kcal | Carbohydrates: 30g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 169mg | Potassium: 56mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 771IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg