Lemon Cupcakes
These lemon cupcakes are soft, fluffy, and full of fresh, bright citrus flavor. Finished with a smooth lemon buttercream frosting, they’re the perfect balance of sweet and tangy. Perfect for spring and summer baking.
Lemon Cupcakes
Grab your citrus zester, friends, because these bright and fresh lemon cupcakes will have you walking on sunshine in no time!
Soft, fluffy, and perfectly moist, these homemade lemon cupcakes are bursting with vibrant citrus flavor thanks to fresh lemon juice and fragrant lemon zest. Each cupcake is topped with a swirl of sweet, tart, and creamy lemon buttercream frosting that perfectly complements the bright lemon flavor.
This easy lemon cupcake recipe is perfect for spring and summer baking—or anytime you need a little sunshine in your kitchen during the colder months.
Bake a batch and you’ll see why these lemon cupcakes might just have you walking on sunshine…and don’t it feel good?
If you love lemon desserts, check out my frosted lemon cookies, lemon cake, and lemon sugar cookies.
Why You Will Love This Recipe
- Easy cupcake recipe: Simple ingredients and easy-to-follow steps that deliver consistent, beautiful results every time.
- Bright, fresh lemon flavor: Made with real lemon juice and zest, these cupcakes have that perfect balance of sweet and tangy in every bite.
- Soft, tender crumb: A combination of butter and oil keeps them moist, fluffy, and soft.
- Creamy lemon buttercream: Smooth creamy frosting with a fresh citrus kick that perfectly complements the cupcakes.
- Perfect for any occasion: Light and refreshing for spring and summer gatherings, showers, birthdays, or just because.
Recipe Ingredients
Lemon Cupcakes
- All-purpose flour
- Baking powder + baking soda
- Salt
- Granulated sugar
- Lemon zest
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg – Room temperature.
- Sour cream – Room temperature.
- Whole milk – Room temperature.
- Lemon juice – Freshly squeezed.
Lemon Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar
- Lemon juice + lemon zest
- Heavy cream
- Salt
How to Make Lemon Cupcakes
Rub the granulated sugar and lemon zest to release the natural oils.
Make the lemon cupcake batter.
Portion the cupcake batter into cupcake liners.
Bake and cool the lemon cupcakes.
Make the lemon buttercream frosting.
Frost the cooled lemon cupcakes with the lemon buttercream and decorate with lemon slices.
Courtney’s Expert Cupcake Baking Tips
- Bring the chilled ingredients to room temperature before making the cupcake batter. Room temperature butter, eggs, sour cream, and milk mix more evenly into the batter. This helps create a smooth batter and results in soft, fluffy cupcakes.
- Use fresh lemon zest and lemon juice for the best and brightest lemon flavor. Be sure to zest the lemons before you juice.
- Massage the lemon zest into the granulated sugar before making the cupcake batter to release the natural oils and to enhance the lemon flavor.
- Don’t overfill the cupcake liners. Fill the liners about ⅔ full using a large cookie scoop (3 tablespoons).
- Bake the cupcakes in the center of the oven for even heat distribution and to help the cupcakes rise properly.
- Lemon slices can dry out over time. If you plan to serve the cupcakes more than a day later, wait to add the lemon slice garnish until just before serving for the freshest look.
Frequently Asked Questions
Fresh lemon juice is highly recommended for the best flavor. Bottled juice can taste dull or slightly bitter, and since lemon is the star of this recipe, fresh makes a big difference.
If you are looking for a lemon cake, I suggest checking out my lemon cake recipe which has accurate measurements for a cake. That recipes uses lemon cream cheese frosting but you could easily replace it with lemon buttercream frosting to make it more closely match this recipe.
Yes! Add lemon curd filling to the cupcakes for an even more intense lemon experience.
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Lemon Cupcakes
Ingredients
Lemon Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- ¾ tsp (0.75 tsp) baking powder
- ⅛ tsp (0.125 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- 1 tbsp (6 g) lemon zest
- ¼ cup (57 g) unsalted butter (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tbsp (30 g) sour cream (room temperature)
- 5 tbsp (75 ml) whole milk (room temperature)
- 2 tbsp (30 ml) lemon juice (freshly squeezed)
Lemon Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 2 tbsp (30 ml) lemon juice (freshly squeezed)
- 1 tbsp (15 ml) heavy cream
- 2 tsp (2 tsp) lemon zest
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- 13 (13) lemon slices
Instructions
Lemon Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 12-13 cupcake liners.
- In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the granulated sugar and lemon zest. Using your fingers, gently rub the zest into the sugar to release the lemon oils to infuse the sugar with lemon flavor.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the lemon-infused granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg and sour cream and mix well until smooth.
- Add in half of the flour mixture and mix until mostly combined. Then, pour in the whole milk and lemon juice and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop about ⅔ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Lemon Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the lemon juice, heavy cream, lemon zest, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
- Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1M piping tip with lemon buttercream frosting. Pipe a generous swirl of the lemon buttercream onto the cooled lemon cupcakes. Decorate the cupcakes with lemon slices.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Nutrition
Made This Recipe?
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Hello there! I have made your lemon cupcakes many many times before but noticed that the recipe has changed. Is there a way we could have the old recipe if thats okay?
Hi Sofia! Yes, I did update the recipe and I will be happy to send you the old one.
Hi!
I have made these cupcakes numerous times and I love them! I noticed in the new cookbook the recipe includes butter now. I wanted to ask what this changes and if it’s okay to still not include it? I love the cookbook!!
I haven’t made these yet but they sound delicious. Just wish you gave the recipe in grams too as I’m 🇬🇧 based and we don’t really use cups. It’s very confusing for us poor Brits!
Hi Dawn! You can convert the recipe into metric measurements on the recipe card! Please click the button that says “metric” right above the ingredients and the recipe should convert for you!
I wanted to know if I can replace eggs in this recipe as I am vegetarian and don’t eat eggs. Thanks
Hi there! That’s a great question. I haven’t tested the recipe without any egg substitutes as that is not my area of expertise. I have heard of bakers replacing eggs with chia eggs or flax eggs, but I haven’t tested the recipe with those replacements.