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May 23, 2022 By Kathryn Donangelo 38 Comments

Lemon Cupcakes

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lemon cupcakes

Last Updated on January 19, 2023 by Kathryn Donangelo

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These easy Lemon Cupcakes are so fluffy, moist, bursting with lemon flavor, and topped with a refreshing lemon buttercream frosting. They have the perfect balance of zing and sweetness that any lemon lover will love!  

PIN these Lemon Cupcakes to try later!

Frosted lemon cupcakes

Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

This Lemon Cupcakes Recipe will be sure to satisfy your lemon cravings and they are the easiest to make. They are incredibly moist, fluffy, and soft. Made with fresh lemon juice and lemon zest that provides the perfect amount of tanginess in each bite. 

Bring these cupcakes to BBQs, summer gatherings, picnics, potlucks, birthday parties, or any occasion! This recipe yields 12 cupcakes so I always recommend doubling up on the batch- they will go very quickly. These cupcakes are so simple and made with easy ingredients that you most likely already have. 

If you love lemon desserts you’ll love my Lemon Pie, Lemon Crinkle Cookies, and Italian Lemon Ricotta Cookies. 

bite of lemon cupcake with frosting

KEY INGREDIENTS

Flour: be sure to accurately measure the flour correctly. I use all-purpose flour but if you wanted a healthier alternative you can use whole wheat flour.

Lemon juice and zest: the superstar ingredient! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- the bottle stuff won’t work as it will make the flavor taste different.

Milk: whole milk is preferred but you can use low-fat or reduced milk. The milk adds moisture to the cupcake batter making them extra soft and tender. 

Sugar: you’ll need a cup of sugar to add sweetness to the cupcakes. 

Butter: unsalted is best so you can control the saltiness. Be sure the butter is at room temperature so it incorporates into the other ingredients.

Vanilla extract: I used Rodelle pure vanilla extract and the vanilla enhances all of the flavors in the batter. The vanilla complements the lemon and adds a warm aroma. 

Egg: adds richness and binds the ingredients together. Make sure the eggs are at room temperature for best results. 

lemon buttercream frosting in a bowl

HOW TO MAKE LEMON CUPCAKES

BEAT BUTTER AND SUGAR. In a large mixing bowl with an electric mixer, beat together the butter and sugar until light and fluffy on medium speed until light and fluffy. Be sure to use a spatula to scrape down the sides of the bowl.
 
ADD EGGS. Add the eggs and vanilla extract until combined.
 
WHISK FLOUR MIXTURE. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
 
COMBINE MIXTURES. Add half of the dry mixture to the wet mixture and beat just until combined. Add the milk, lemon juice, and lemon juice and continue to beat, then add the remainder of the dry mixture. Beat until ingredients are combined and smooth.
 
FILL CUPCAKE LINERS. Use a cookie scoop or spoon to fill the liners about 3/4 full.
 
BAKE. Bake the cupcakes for 18-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool for a few minutes before transferring them to a cooling rack.
 
MAKE FROSTING. Beat the butter at medium speed until smooth. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat at low speed until combined. Increase the speed and beat until smooth, about 2 minutes, or until the frosting seems light and fluffy. Once the cupcakes are cooled completely, frost as desired and enjoy!

lemon cupcakes in cupcake pan

RECIPE TIPS AND VARIATIONS

Use fresh lemon juice! This is the most important tip. The bottled lemon juice won’t taste the same. Fresh lemon juice from lemons always provides better flavor.

Make sure all the ingredients are at room temperature. This will ensure a smooth and velvety batter and the ingredients will incorporate easily. 

Add fresh blueberries to the batter or garnish the tops if you want to make Lemon Blueberry Cupcakes. You can also add fresh raspberries to make Lemon Raspberry Cupcakes. 

If your frosting seems too thick, add more lemon juice. If it seems too thin, add more powdered sugar. 

Make ahead. If you want to make these cupcakes ahead of time you can. Bake according to the recipe and let cool completely. Place them in an airtight container or large heavy-duty ziplock bag. Freeze for up to 3 months. You could also refrigerate for up to 5 days. Frost when ready to serve. 

Add sprinkles for a fun and colorful garnish! 

Make these into miniature cupcakes by baking them in a mini cupcake pan. Adjust the baking time to 15-20 minutes. 

close up of frosted cupcakes with lemon zest on top

LEFTOVERS AND STORAGE

To Store: Store any leftovers in an airtight container at room temperature for 24 hours. After that, transfer to a refrigerator to store for 3-4 days. They may seem dry once they are chilled so it’s always best to eat them fresh. Let the cupcakes sit out for at least 5 minutes to come to room temperature before eating for the best flavor and texture

To Freeze: you can freeze the baked cupcakes without frosting for up to 3 months. Place cooled unfrosted cupcakes in an airtight container or heavy-duty ziplock bags. When ready to frost, you can frost them frozen or you can let them thaw. Just be sure they are completely thawed before serving. 

birds-eye view of lemon cupcake

Monday #LemonWeek Recipes

    • Lemon Poppy Seed Loaf by Fresh April Flours
    • Grilled Asparagus with Lemon and Feta by Palatable Pastime
    • Lemon Raspberry Cheesecake No Churn Ice Cream by Blogghetti
    • Lemon Raspberry Cupcakes by Hezzi-D’s Books and Cooks
    • Egg Lemon Soup with Spinach by Art Of Natural Living
    • Lemon Shortbread Bars by Karen’s Kitchen Stories
    • Lemon Butter Salmon by Cheese Curd In Paradise
    • Lemon Curd by Devour Dinner
    • Lemon Curd Cookies by Best Cookie Recipes
    • Lemon Donuts by The Freshman Cook
    • Lemon Fruit Dip by Simply Inspired Meals
    • Lemonade Bundt Cake by The Fresh Cooky
    • Lemon Ginger Chicken Thighs by A Day In The Life On The Farm
    • Gluten-Free Lemon Almond Cake by The Spiffy Cookie
    • Creamy Lemon Basil Shrimp Pasta by An Affair From The Heart
    • Lemon Cupcakes by Kathryn’s Kitchen Blog
    • 15 Minute Lemon Pasta by Jen Around The World
    • Lemon Cheesecake by Lemon Blossoms
    • Lemon Smoothie by Home Cooked Harvest
    • Aromatic Lemon Chicken by That Recipe
    • Lemon Pound Cake by The Redhead Baker
    • Lemon Muffins with Lemon Drizzle by Jonesin’ For A Taste
    • Lemon Garlic Pasta by Magical Ingredients

unwrapped Lemon Cupcake

OTHER DELICIOUS LEMON RECIPES 

  • Lemon Chicken Orzo Soup
  • Lemon Cheesecake Bars
  • Glazed Lemon Poppy Seed Muffins
  • Crock Pot Lemon Chicken
  • Lemon Poppy Seed Yogurt Bread

cupcakes with frosting

CAN’T GET ENOUGH

Subscribe and I’ll send all my newest and FREE recipes to your inbox!  You can also keep up with me on Pinterest, Instagram, and  Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!

 

Lemon Cupcake Recipe

These easy Lemon Cupcakes are so fluffy, moist, bursting with lemon flavor, and topped with a refreshing lemon buttercream frosting. They have the perfect balance of zing and sweetness that any lemon lover will love!  
4.82 from 38 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: lemon cupcake recipe, lemon cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Author: Kathryn Donangelo

Equipment

  • Electric mixer
  • Mixing bowls
  • Muffin pan
  • Cupcake liners

Ingredients

Lemon Cupcakes

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 whole eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup milk (whole milk preferred)

Lemon Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest

Instructions

To make the cupcakes

  • Preheat oven to 350 degrees F and line a muffin pan with 12 liners, set aside. In a large mixing bowl with an electric mixer, beat together the butter and sugar until light and fluffy on medium speed until light and fluffy. Be sure to use a spatula to scrape down the sides of the bowl.
  • Add the eggs and vanilla extract until combined.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add half of the dry mixture to the wet mixture and beat just until combined. Add the milk, lemon juice, and lemon juice and continue to beat, then add the remainder of the dry mixture. Beat until ingredients are combined and smooth.
  • Use a cookie scoop or spoon to fill the liners about 3/4 full.
  • Bake the cupcakes for 18-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool for a few minutes before transferring them to a cooling rack.

To make the frosting

  • In a medium mixing bowl, beat the butter at medium speed until smooth. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat at low speed until combined and scrape the sides of the bowl with a spatula often.
  • Increase the speed and beat until smooth, about 2 minutes, or until the frosting seems light and fluffy. Once the cupcakes are cooled completely, frost as desired and enjoy!
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

Recipe Notes:
To Store: Store any leftovers in an airtight container at room temperature for 24 hours. After that, transfer to a refrigerator to store for 3-4 days. They may seem dry once they are chilled so it's always best to eat them fresh. Let the cupcakes sit out for at least 5 minutes to come to room temperature before eating for the best flavor and texture
To Freeze: you can freeze the baked cupcakes without frosting for up to 3 months. Place cooled unfrosted cupcakes in an airtight container or heavy-duty ziplock bags. When ready to frost, you can frost them frozen or you can let them thaw. Just be sure they are completely thawed before serving. 

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    Easter Bunny Cupcakes
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Filed Under: Desserts

Reader Interactions

Comments

  1. blogghetti@gmail.com'Lisa says

    May 23, 2022 at 6:32 am

    Lemon cupcakes! Ohhh boy, I’m in trouble now. Totally going to make these this weekend.

    Reply
    • Kathryn Donangelo says

      May 24, 2022 at 6:58 am

      5 stars
      I hope you do! They are so delicious!

      Reply
  2. erdeange@yahoo.com'Lynn @ Fresh April Flours says

    May 23, 2022 at 6:58 am

    5 stars
    The texture of the crumb in these cupcakes is perfect!

    Reply
    • Kathryn Donangelo says

      May 24, 2022 at 6:58 am

      5 stars
      Thank you so much, Lynn! 🙂

      Reply
  3. maps@devourdinner.com'Rebecca says

    May 23, 2022 at 8:56 am

    My son voted to make this for Memorial Day weekend! YUM

    Reply
    • Kathryn Donangelo says

      May 24, 2022 at 6:59 am

      5 stars
      Great vote 🙂 enjoy!

      Reply
  4. maps@bestcookierecipes.com'Grace says

    May 23, 2022 at 8:57 am

    5 stars
    Delicious! Can I have another? But really. Everything about this recipe is spot on. So moist and full of flavor.

    Reply
    • Kathryn Donangelo says

      May 24, 2022 at 6:59 am

      5 stars
      I appreciate that!! Thank you, Grace!

      Reply
  5. wendyklik1517@gmail.com'Wendy Klik says

    May 23, 2022 at 9:35 am

    That lemon buttercream sounds amazing. Perfect looking cupcakes.

    Reply
    • Kathryn Donangelo says

      May 24, 2022 at 7:00 am

      5 stars
      The buttercream and cupcakes are the perfect combo!

      Reply
  6. brilliantmeals@gmail.com'Simply Inspired Meals says

    May 23, 2022 at 10:17 am

    Your cupcakes are just beautiful; who could resist them?

    Reply
    • Kathryn Donangelo says

      June 14, 2022 at 5:52 am

      5 stars
      Thank you!

      Reply
    • sahiabdullahz35@gmail.com'Abdullah says

      June 24, 2022 at 6:21 am

      5 stars
      Amazing Content Keep It Up…
      Best Y Peeler

      Reply
  7. karenkerr@me.com'Karen's Kitchen Stories says

    May 23, 2022 at 2:23 pm

    These are so pretty and your photographs are incredible. Love the color too.

    Reply
    • Kathryn Donangelo says

      May 24, 2022 at 7:01 am

      5 stars
      Thank you so so much, Karen!

      Reply
  8. hezzidsbooksandcooks@gmail.com'Hezzi-D says

    May 23, 2022 at 5:31 pm

    5 stars
    Lemon cupcakes + lemon frosting= summertime! These sound so good.

    Reply
    • Kathryn Donangelo says

      May 24, 2022 at 7:01 am

      5 stars
      I agree! The perfect summer treat 🙂

      Reply
  9. jennifer.sikora1@gmail.com'Jennifer says

    May 24, 2022 at 4:57 am

    I would eat every single one of these cupcakes. I love that you used lemon for both the cupcake and the frosting.

    Reply
    • Kathryn Donangelo says

      May 24, 2022 at 7:02 am

      5 stars
      Thank you Jennifer! There is so much lemon flavor!

      Reply
    • debra12345@hotmail.co.uk'Debra Ashmore says

      June 11, 2022 at 5:48 am

      Hi I can’t see the amount of milk required in the recipe.

      Reply
      • Kathryn Donangelo says

        June 14, 2022 at 5:54 am

        You’ll need 1 cup of milk 🙂 whole milk is preferred.

        Reply
  10. kathleen@thefreshooky.com'Kathleen says

    May 24, 2022 at 7:41 am

    5 stars
    Love that you boosted the zest and juice — because the more lemony, the better! The crumb is amazing!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:13 am

      5 stars
      These are packed with lemony flavor! Thanks Kathleen 🙂

      Reply
  11. thefreshmancook@hotmail.com'Teri @ The Freshman Cook says

    May 24, 2022 at 11:10 am

    These look fantastic and love the idea of making mini cupcakes!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:14 am

      5 stars
      Thank you so much, Teri! Mini cupcakes are always so fun too!

      Reply
  12. homecookedharvest@gmail.com'Tristin says

    May 24, 2022 at 12:30 pm

    5 stars
    Wow! These cupcakes are stunning! Can’t wait to devour them.

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:14 am

      5 stars
      I hope you do! Thank you, Tristin!

      Reply
  13. ingerjw@live.com'Inger @ Art of Natural Liivng says

    May 24, 2022 at 9:21 pm

    5 stars
    These look just like sunshine!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:15 am

      5 stars
      🙂 Thank you!

      Reply
  14. slusser3@gmail.com'Sue says

    May 25, 2022 at 4:02 pm

    5 stars
    I love lemon cake. And these are perfect because I can freeze the extras to frost later if I have a small group.

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:15 am

      5 stars
      That is an amazing idea!

      Reply
  15. cheesecurdinparadise@gmail.com'Ashley Lecker says

    May 26, 2022 at 12:28 pm

    5 stars
    These are so pretty! Lemon in the cake and frosting! Sounds like something I need in my life!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:13 am

      5 stars
      Thank you so much!

      Reply
  16. brilliantmeals@gmail.com'Simply Inspired Meals says

    May 27, 2022 at 9:28 am

    These are so beautiful!

    Reply
    • Kathryn Donangelo says

      May 29, 2022 at 9:52 am

      5 stars
      thank you!

      Reply
  17. rradhoo@gmail.com'Radha says

    May 27, 2022 at 9:20 pm

    These stunning cupcakes are the best summer treats!

    Reply
  18. Kathryn Donangelo says

    May 29, 2022 at 9:51 am

    5 stars
    I agree- so fun for everyone!

    Reply
  19. rienlynn919@gmail.com'Carol says

    January 19, 2023 at 10:35 am

    I was so ready to make this recipe and then I see that you need milk for the cupcakes which is not listed in the ingredients, one could say it’s my fault for not reading the whole thing bla bla bla bla but who ever reads that bs? Long story short, you need to fix the recipe

    Reply

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