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!
Servings: 12 cupcakes
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!
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.