Lemon Cupcakes with Lemon Buttercream Frosting Recipe

Introduction

These lemon cupcakes are a bright and refreshing treat, perfect for spring or any time you crave a zesty dessert. Light, moist, and topped with a creamy lemon buttercream, they offer the perfect balance of sweet and tangy flavors.

Ingredients

• 1 1/4 cups (163g) all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 1/4 cup (60ml) vegetable oil
• 3/4 cups (155g) sugar
• 1/4 tsp vanilla extract
• 2 large eggs
• 6 tbsp (90ml) milk
• 1/4 cup (60ml) fresh lemon juice
• 1 tbsp fresh lemon zest
• 1 cup (224g) unsalted butter, room temperature (for frosting)
• 4 cups (460g) powdered sugar
• 1/2 tsp vanilla extract (for frosting)
• 4-5 tbsp lemon juice (for frosting)
• 1 tsp lemon zest (for frosting)
• Salt, to taste (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the butter, vegetable oil, sugar, and 1/4 teaspoon vanilla extract until light and fluffy, about 1 1/2 to 2 minutes. Take your time to get a good cream.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to keep everything well incorporated.
5. Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
6. Step 6: In a small bowl, combine the milk and lemon juice. Slowly add this mixture to the batter along with the lemon zest and mix until well incorporated.
7. Step 7: Add the remaining dry ingredients and mix just until smooth. Be careful not to over mix. Scrape the bowl as needed.
8. Step 8: Fill each cupcake liner about 3/4 full with batter. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Remove the cupcakes from the oven and transfer to a wire rack to cool completely.
10. Step 10: For the frosting, beat the cup of butter in a large bowl until smooth.
11. Step 11: Add half of the powdered sugar and beat until smooth and combined.
12. Step 12: Mix in the vanilla extract, 3-4 tablespoons lemon juice, and lemon zest until well combined.
13. Step 13: Add the remaining powdered sugar and a pinch of salt. Beat until smooth, adding more lemon juice as needed for desired consistency and flavor.
14. Step 14: Pipe or spread the frosting onto the cooled cupcakes. A piping tip like Ateco 844 works well for a decorative finish.
15. Step 15: Serve or store as directed below.

Tips & Variations

• Use fresh lemon juice and zest for the brightest flavor; bottled lemon juice won’t give the same freshness.
• For a dairy-free option, substitute the milk with almond or oat milk and use a vegan butter alternative.
• Add a teaspoon of poppy seeds to the batter for a fun texture and classic lemon-poppy seed combination.
• To make the frosting less tangy, reduce the lemon juice slightly and increase vanilla extract.

Storage

Store the cupcakes well covered at room temperature for up to 24 hours, then refrigerate to keep the frosting fresh. They are best eaten within 2-3 days. Before serving, bring cupcakes to room temperature for optimal taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them covered at room temperature or refrigerate after 24 hours. Frost them just before serving for the freshest appearance.

What can I use if I don’t have lemon zest?

If you don’t have fresh lemon zest, try using a bit of lemon extract or finely grated lemon peel if available. Keep quantities small as extracts are concentrated.

Lemon Cupcakes with Lemon Buttercream Frosting Recipe

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4.5 from 70 reviews

These bright and zesty Lemon Cupcakes are moist, fluffy, and infused with fresh lemon juice and zest. Topped with a creamy lemon buttercream frosting, they are perfect for spring gatherings, celebrations, or anytime you crave a citrusy treat. The combination of oil and butter in the batter creates an irresistible tender crumb, while the tangy frosting adds a refreshing finish.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/4 cups (163g) all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 1/4 cup (60ml) vegetable oil
• 3/4 cups (155g) sugar
• 1/4 tsp vanilla extract
• 2 large eggs
• 6 tbsp (90ml) milk
• 1/4 cup (60ml) fresh lemon juice
• 1 tbsp fresh lemon zest

Lemon Buttercream Frosting

• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1/2 tsp vanilla extract
• 4–5 tbsp lemon juice
• 1 tsp lemon zest
• Salt, to taste

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter, Oil, Sugar, and Vanilla: In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract together until the mixture is light in color and fluffy, about 1 1/2 to 2 minutes. This step is crucial for a tender crumb.
4. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing until mostly combined after each addition. Remember to scrape down the sides of the bowl to ensure even mixing.
5. Incorporate Half of Dry Ingredients: Add half of the flour mixture to the batter and mix until just combined to avoid overworking the batter.
6. Add Milk, Lemon Juice, and Zest: Combine the milk and fresh lemon juice in a separate container. Slowly add this liquid along with the lemon zest to the batter, mixing well to integrate all flavors.
7. Add Remaining Dry Ingredients: Add the remaining flour mixture and mix just until the batter is smooth and combined. Avoid overmixing to keep cupcakes tender.
8. Fill and Bake: Fill each cupcake liner about three-quarters full with the batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
9. Cool Cupcakes: Remove the cupcakes from the oven and place them on a cooling rack to cool completely before frosting.
10. Prepare Buttercream Frosting: In a large mixing bowl, beat the unsalted butter until smooth and creamy.
11. Add Powdered Sugar: Add about half of the powdered sugar to the butter and beat until smooth and well combined.
12. Add Flavorings: Mix in the vanilla extract, 3-4 tablespoons of lemon juice, and lemon zest until the frosting is flavorful and homogeneous.
13. Finish Frosting: Add the remaining powdered sugar and a pinch of salt, beating the mixture until smooth and fluffy. Adjust the consistency and flavor by adding more lemon juice as needed.
14. Frost Cupcakes: Using a piping bag fitted with Ateco tip 844, pipe the lemon buttercream onto the cooled cupcakes in an attractive swirl or your preferred design.
15. Storage and Serving: Store the cupcakes covered at room temperature for up to 24 hours, then refrigerate. Best enjoyed within 2-3 days. Serve cupcakes at room temperature for optimal flavor and texture.

Notes

• Do not overmix the batter once the dry ingredients are added to keep cupcakes tender.
• Cupcakes are best served at room temperature for the most vibrant flavor.
• Use fresh lemon juice and zest for the brightest citrus flavor.
• Butter and oil combined give a moist texture with a rich flavor.
• To adjust frosting consistency, add lemon juice incrementally.
• Store cupcakes covered in a cool place or refrigerate after 24 hours.
• Using a piping tip like Ateco 844 creates a professional finish on frosting.

Keywords: lemon cupcakes, lemon buttercream, citrus cupcakes, baked cupcakes, lemon dessert, spring dessert, homemade cupcakes