When life gives you lemons, make cupcakes! There’s nothing quite as refreshing and indulgent as a lemon cupcake topped with a velvety lemon buttercream frosting. These sunshine-infused treats bring a perfect balance of tart citrus and sweet creaminess, making them an irresistible dessert for any occasion. Whether you’re hosting a spring brunch, a summer picnic, or just need a pick-me-up, these delightful lemon cupcakes will brighten your day with every bite.
Why You’ll Love These Lemon Cupcakes
- Light, fluffy texture with a bright lemony zing
- Creamy, rich buttercream frosting infused with fresh lemon
- Perfect for parties, showers, birthdays, and bake sales
- Easy to make with simple ingredients
- Visually stunning with a delicate, golden crumb and pastel-yellow frosting
Ingredients for the Perfect Lemon Cupcakes
These cupcakes use real lemon juice and zest to deliver a fresh citrus burst, paired with pantry staples for a moist and tender crumb.
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream (optional for texture)
- Pinch of salt
How to Make Lemon Cupcakes with Lemon Buttercream
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Flavor
Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Step 5: Combine and Finish Batter
Add the dry ingredients to the wet mixture in two parts, alternating with the milk. Mix just until combined—do not overmix.
Step 6: Bake
Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Make the Lemon Buttercream Frosting
Step 1: Beat the Butter
In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes.
Step 2: Add Sugar and Lemon
Gradually add powdered sugar, one cup at a time, beating on low. Mix in lemon juice, zest, and a pinch of salt. Beat on high for 2–3 minutes until fluffy. Add a tablespoon or two of cream if a lighter texture is desired.
Step 3: Frost the Cupcakes
Once the cupcakes are completely cooled, use a piping bag or spatula to frost with the lemon buttercream. Garnish with extra zest, a lemon twist, or edible flowers for an elegant finish.
Tips for Zesty Lemon Cupcake Success
- Use fresh lemons for maximum flavor—bottled lemon juice won’t provide the same brightness.
- Don’t overmix your batter to keep the cupcakes light and airy.
- Room temperature ingredients blend better and help create a smooth batter.
- Cool completely before frosting to prevent melting the buttercream.
Flavor Variations to Try
- Lemon Raspberry Cupcakes – Add fresh raspberries to the batter and top with a raspberry swirl in the frosting.
- Lavender Lemon Cupcakes – Infuse the milk with dried culinary lavender before mixing.
- Lemon Blueberry Cupcakes – Fold in a handful of blueberries for a fruity burst.
Perfect Pairings and Serving Ideas
Serve your lemon cupcakes with:
- Iced tea or lemonade for a refreshing combination
- Champagne or prosecco for a celebratory flair
- A dusting of powdered sugar or a drizzle of white chocolate for extra sweetness
These cupcakes are ideal for:
- Bridal or baby showers
- Afternoon tea parties
- Picnics and potlucks
- Birthday celebrations
Storage and Make-Ahead Tips
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze unfrosted cupcakes for up to 3 months. Thaw overnight before frosting.
- Buttercream can be made in advance and refrigerated for 1 week or frozen for 2 months. Let it come to room temperature and re-whip before using.
Final Thoughts
Lemon cupcakes with lemon buttercream are the perfect way to bring a little sunshine into your day. Their bold, citrusy flavor paired with a cloud-like frosting makes them an instant classic. Easy to bake, stunning to serve, and impossible to resist—these zesty delights are sure to become a staple in your dessert repertoire.
Bake a batch and watch smiles bloom with every bite.
