Sink your teeth into our light, fluffy, and zesty Lemon Cupcakes! Topped with luscious lemon cream cheese frosting, they’re the perfect treat for Spring and Summer!
These lemon cupcakes are going to tickle your taste buds. They have a light, tender crumb, and a soft cream cheese frosting in every bite. Then when you add in the zesty fresh and tart flavoring that comes from lemons, it is truly a baking masterpiece.
I love cooking with lemons! There’s something about their fresh and zesty flavor that goes well in both savory and sweet recipes like my Lemon Almond Poppy Seed Scones, Lemon Cream Pie, and my Lemon Blueberry Cake!
Table of Contents
Moist + Fluffy Lemon Cupcakes
If you haven’t noticed, I really like lemon! There’s something about its fresh, zesty flavor that goes well in both savory and sweet recipes. Today, we’re talking all about cupcakes, more specifically, lemon cupcakes. It’s been several years since I’ve made lemon cupcakes, so I thought it was time to fix that! These have a light, tender, and moist crumb, and a soft cream cheese frosting. They’re divine!
Reasons to Love These Cupcakes
- Lemon cupcakes offer a refreshing, tangy taste.
- The combination of sweet cake with tart lemon creates a delightful balance.
- This Lemon Cupcake recipe is easy to customize. They can be easily paired with different frostings and toppings.
Recipe Ingredients
- Lemon Zest: Adds a tangy, citrusy flavor that is both fresh and vibrant.
- Lemon Juice: Provides a tart, acidic element that enhances the lemon flavor.
- Granulated Sugar: Sugar not only sweetens but also helps with the texture, giving the cupcakes a light and fluffy structure.
See the recipe card for full information on ingredients and quantities.
Variations
- Lemon Juice Options: While fresh lemon juice is preferred in this recipe for its vibrant, tangy flavor, bottled lemon juice is an easy alternative if fresh lemons aren’t available. Although bottled juice might have a less fresh taste, it still provides the necessary lemon flavor for the cupcakes.
- Lemon Juice and Lemon Zest Variation: You can use lemon oil as a variation in this recipe. It’s a potent substitute for fresh lemon zest and can also replace lemon juice. Use it sparingly due to its concentrated flavor; a few drops are usually enough to achieve a strong lemon taste.
How to Make Lemon Cupcakes
Step 1: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a muffin pan with paper liners, and set aside.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and zest together on medium speed until light and fluffy, about 2-3 minutes.
Step 3: Add vanilla, egg, and egg whites. Beat on medium speed until combined, about 1-2 minutes.
Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: In a small bowl, whisk together the lemon juice and sour cream.
Step 6: With the mixing speed on low, gradually alternate adding the dry ingredients and the lemon juice and sour cream mixture to the wet ingredients; do not overmix. Fold in fresh fruit, if desired.
Step 7: Using a large scoop (#20 or 3.5 tablespoons), divide the batter evenly into the prepared pan.
Step 8: Place in the oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden brown. Remove from the oven and allow to cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
Step 9: Meanwhile, to prepare the cream cheese frosting, use the paddle attachment to cream the butter, lemon zest, vanilla, and salt for 2 minutes, or until light and fluffy. With the mixing speed on low, gradually add the powdered sugar and lemon juice, beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in the refrigerator to chill for at least 15 minutes, or until the cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes.
Step 10: Using a large piping tip, pipe the frosting on top of the cooled cupcakes. Top with a slice of lemon and a sprig of mint, if desired.
Expert Tips
- Moisture is Key: The inclusion of sour cream or Greek yogurt is crucial to infuse the cupcakes with the right amount of moisture, ensuring they are not dry or crumbly.
- Gentle Mixing: Be mindful not to overmix the batter; a gentle mix is sufficient.
- Adding Lemon Zest: Boost the lemon flavor by generously adding fresh lemon zest, lemon juice, or even lemon extract.
FAQs
We prefer using sour cream to add the necessary moisture to our cupcakes, making them moist and fluffy. You can make the cupcakes using Greek yogurt if sour cream is unavailable. Alternatively, you could use buttermilk to achieve a tender crumb.
Make sure that you don’t overfill your liners, as they can bake over the edge and create a mess, which won’t appear very professional. Additionally, using a proper piping bag for frosting work is recommended; at some point, a Ziploc bag doesn’t suffice.
Storage Info
STORE your Lemon Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To FREEZE, wrap them individually in plastic wrap and place them in a freezer bag. The cupcakes will stay good for 2 months without the frosting.
To THAW, leave them at room temperature for a few hours. You can also warm them in a microwave for a few seconds. Avoid overheating as this can dry out the cupcakes.
More Scrumptious Cupcake Recipes
Lemon Cupcakes Recipe
Ingredients
- 1/2 c. 1 stick unsalted butter, room temperature
- 1 c. granulated sugar
- 1 tbsp. lemon zest
- 1 tsp. vanilla extract
- 1 egg + 2 egg whites
- 3/4 c. all-purpose flour
- 3/4 c. cake flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher sea salt
- 1/2 c. full-fat sour cream or Greek yogurt - plain, vanilla or lemon
- 2 tbsp. lemon juice
- 1 c. fresh fruit – optional - small blueberries, diced strawberries, etc.
For the frosting:
- 1/2 c. 1 stick unsalted butter, room temperature
- 1 tbsp. lemon zest
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. kosher sea salt
- 3 c. powdered sugar
- 2 tbsp. lemon juice
- 1 8 oz. block original cream cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a muffin pan with paper liners, and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and zest together on medium speed until light and fluffy, about 2-3 minutes.
- Add vanilla, egg, and egg whites. Beat on medium speed until combined, about 1-2 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl, whisk together the lemon juice and sour cream.
- With the mixing speed on low, gradually alternate adding the dry ingredients and the lemon juice and sour cream mixture to the wet ingredients; do not overmix. Fold in fresh fruit, if desired.
- Using a large scoop (#20 or 3.5 tablespoons), divide the batter evenly into the prepared pan.
- Place in the oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden brown. Remove from the oven and allow to cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
- Meanwhile, to prepare the cream cheese frosting, use the paddle attachment to cream the butter, lemon zest, vanilla, and salt for 2 minutes, or until light and fluffy. With the mixing speed on low, gradually add the powdered sugar and lemon juice, beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in the refrigerator to chill for at least 15 minutes, or until the cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes.
- Using a large piping tip, pipe the frosting on top of the cooled cupcakes. Top with a slice of lemon and a sprig of mint, if desired.
I have made these cupcakes several times and they were a hit!! I plan to double this recipe and make a pound cake soon. This recipe is a WINNER!!
I made these for a birthday celebration at the request of a friend. I was informed later that these were a hit!! I think I am going to double this recipe and make a two-layer cake. I will be using this recipe a lot in the future! Thanks!
Hi Angela, thanks for the review. Yes, these are a hit!