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Home » Cake

Published: May 27, 2017 · Modified: Apr 28, 2023 by Kathy

Lemon Cupcakes

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A row of lemon cupcakes topped with a swirled frosting.

If you're looking for a dessert that's both sweet and refreshing, look no further than these lemon cupcakes. With their light, fluffy texture and tart yet sweet flavor, these cupcakes are a crowd-pleasing choice for everything from summer picnics to elegant dinner parties.

Top with your favorite frosting or add a lemon buttercream frosting for an extra burst of lemon flavor!

A lemon cupcake topped with a swirl of frosting on a white plate.

Homemade cupcakes

This recipe for lemon cupcakes offers a perfect balance of sweet and tart flavors in every bite. Made with a combination of cake flour, granulated sugar, butter, eggs, and baking powder, the cupcakes have a light and fluffy texture that's both moist and tender.

What sets this recipe apart is the inclusion of both fresh lemon juice and finely grated lemon zest in the batter. The juice provides a zesty tanginess that's perfectly complemented by the sweet, buttery flavor of the cake, while the zest adds a bright, citrusy aroma that's hard to resist.

Once baked, these lemon cupcakes are simply delightful, with a delicate crumb that practically melts in your mouth. While they're certainly delicious on their own, they can be taken to the next level with a dollop of tangy lemon frosting or a sprinkle of powdered sugar on top or they can be filled with lemon curd!

Another great lemon dessert to try is this lemon bundt cake and this tasty lemon poke cake.

Just imagine each lemony bite!

Key ingredients

Several ingredients used for making cupcakes with fresh lemon.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Cake Flour - Cake flour gives these cupcakes a lighter crumb. Regular all-purpose flour can be used. The cupcakes will have a slightly coarser crumb.
  • Butter - I use salted butter softened to room temperature
  • Lemon - Use only fresh lemons here. You'll need both the zest and the juice.
  • Milk - Use whole milk or 2% milk

Making lemon cupcakes

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Start by creaming butter in a mixer until smooth and creamy
  • Add sugar and beat for 2-3 minutes until light and fluffy
  • Mix in eggs, one at a time until well incorporated
  • Add lemon zest, lemon juice, and vanilla
Butter and sugar in a mixing bowl.
Adding lemon zest to a batter.
  • Combine flour, baking powder, and salt
  • Stir in half of the flour mixture then add the milk and mix well
  • Add the remaining amount of flour. Stir just until incorporated. Use a spatula to ensure all ingredients are combined.
Flour added to cake batter.
Cake batter in a mixing bowl.
  • Divide batter into paper-lined muffin tins
  • Bake until cupcakes are cooked through
  • Remove from oven. After 1-2 minutes, remove the cupcakes and cool on a baking rack.
Scooping cake batter into a cupcake pan.
Baked cupcakes in a muffin tin.

Recipe tips

  • Use fresh lemons: For the best possible flavor, use fresh lemons when making lemon cupcakes. The juice and zest from fresh lemons will have a brighter, more intense flavor than bottled lemon juice or dried zest.
  • Don't overmix the batter: When making the cupcake batter, be careful not to overmix. Overmixing can lead to a tough, rubbery texture. Mix the ingredients just until everything is incorporated and then stop.
  • Bring ingredients to room temperature: Be sure to bring your eggs, butter, and milk to room temperature before mixing the batter. Room-temperature ingredients blend more easily and help create a light, fluffy texture. If you don't have time to let them fully come to room temperature, remove them from the refrigerator for at least 15 minutes prior to making them.
  • Use cake flour: For an even lighter texture, use cake flour instead of all-purpose flour. Cake flour has a lower protein content, which results in a more tender and delicate crumb.
  • Fill the cupcake liners evenly: When filling the cupcake liners, be sure to fill them evenly to ensure that the cupcakes bake evenly. Use a cookie scoop to measure out the batter, and fill each liner about two-thirds full.
  • Cool completely before frosting: To avoid melting the frosting, make sure the cupcakes are completely cool before adding the frosting. You can speed up the cooling process by placing the cupcakes in the refrigerator for a few minutes.

To add lemon curd filling

Adding a bit of lemon curd to the center of a lemon cupcake adds a bit of extra flavor! It's a fun way to mix up a regular cupcake.

  • Cut a small piece from the top center part of the cupcake
  • Remove the cut piece and discard or enjoy for a snack
  • Fill the cupcake with a small dollop of lemon curd
  • Frost the cupcake as normal covering the hole and filling
Cutting out the center of a cupcake.

More delicious cupcakes

  • Oreo Cupcakes
  • Chocolate Mayonnaise Cupcakes
  • Pumpkin Spice Cupcakes
  • Chocolate Chip Cupcakes
  • Cute Monster Cupcakes
  • Sprinkle Filled Cupcakes
Yellow cupcakes on a baking rack.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Check out all my dessert recipes!

A lemon cupcake topped with a swirl of frosting on a white plate.

Lemon Cupcakes

Kathy Berget
Light lemony cupcakes
5 from 22 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 175 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Muffin Tin
  • Cooling Rack
  • Stand Mixer
  • 2 ounce scoop (#16 size)
Prevent your screen from going dark

Ingredients
  

  • 1 cup butter (salted) (softened)
  • 1 ½ cups sugar
  • 3 whole eggs
  • 2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2 ¾ cups cake flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk

Instructions
 

  • Preheat oven to 350°F
  • In a large mixing bowl, cream butter until creamy
    1 cup butter (salted)
  • Mix in sugar until mixture is light and fluffy, about 2-3 minutes
    1 ½ cups sugar
  • Mix in eggs one at a time
    3 whole eggs
  • Mix in zest, juice and vanilla
    2 Tablespoons lemon zest, 2 Tablespoons lemon juice, 1 teaspoon vanilla
  • In a separate bowl combine flour, baking powder and salt
    2 ¾ cups cake flour, 2½ teaspoons baking powder, ½ teaspoon salt
  • Mix in half the flour mixture into the butter mixture
  • Mix in milk.
    1 cup milk
  • Add remaining flour. Stir just until combined. Use a spatula to make certain all ingredients are incorporated.
  • Divide into paper lined cupcake pan and bake in a preheated 350°F oven for 15-17 minutes. 
  • Let cool in pan for a few minutes. Remove from pan and let cupcakes continue cooling on a baking rack. 

Notes

    • Use fresh lemons: For the best possible flavor, use fresh lemons when making lemon cupcakes. The juice and zest from fresh lemons will have a brighter, more intense flavor than bottled lemon juice or dried zest.
    • Don't overmix the batter: When making the cupcake batter, be careful not to overmix. Overmixing can lead to a tough, rubbery texture. Mix the ingredients just until everything is incorporated and then stop.
    • Bring ingredients to room temperature: Be sure to bring your eggs, butter, and milk to room temperature before mixing the batter. Room-temperature ingredients blend more easily and help create a light, fluffy texture. If you don't have time to let them fully come to room temperature, remove them from the refrigerator for at least 15 minutes prior to making them.
    • Use cake flour: For an even lighter texture, use cake flour instead of all-purpose flour. Cake flour has a lower protein content, which results in a more tender and delicate crumb.
    • Fill the cupcake liners evenly: When filling the cupcake liners, be sure to fill them evenly to ensure that the cupcakes bake evenly. Use a cookie scoop (I use a #16 scoop)  to measure out the batter, and fill each liner about two-thirds full.
    • Cool completely before frosting: To avoid melting the frosting, make sure the cupcakes are completely cool before adding the frosting. You can speed up the cooling process by placing the cupcakes in the refrigerator for a few minutes.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1cupcakeCalories: 175kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 114mgPotassium: 77mgFiber: 0.4gSugar: 13gVitamin A: 254IUVitamin C: 1mgCalcium: 36mgIron: 0.2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Terry says

    August 04, 2024 at 11:33 am

    Oh. My. Gosh! Lemon is the best! I'd love to make these, and fill them with lemon curd, as you've shown, but I have a problem. I love lemon curd soooo much, it probably wouldn't make it to the cupcakes - or at least all of them! 😬
    Instead of (possibly) discarding the cut-out portion of the cupcakes, crumble them up, add some frosting, roll them into balls (you may need to chill them for a bit first), then freeze them. Once they're frozen, dip them in chocolate, and turn them into either cake pops, or truffles!

    And to get enhanced lemon (or any citrus) flavor, RUB the zest into the sugar with your (clean) hands. This further breaks down the zest, and allows the oils from the zest to be more evenly distributed.

    Reply
    • Kathy says

      August 05, 2024 at 10:18 am

      I love all your tips! Thanks so much! And I think I have the perfect solution for you...just make a double batch (or triple batch) of lemon curd! 😉

      Reply
      • Terry says

        August 05, 2024 at 3:47 pm

        I'm not sure even a triple batch would help. I wasn't lyin' when I said I REALLY, REALLY like the stuff. 😬 🤗 However, with paying $.75 PER lemon... (OR lime, and $1.00/# for navel oranges, on sale......

      • Kathy says

        August 06, 2024 at 5:36 am

        🙂

  2. Kimberly says

    September 04, 2020 at 6:17 pm

    5 stars
    These cupcakes are absolutely delicious.

    Reply
    • Kathy says

      September 05, 2020 at 5:35 am

      Thanks! 🙂

      Reply
  3. Fred G says

    March 23, 2019 at 5:18 pm

    5 stars
    Great cupcakes.

    Reply
  4. Pamela (BrooklynFarmGirl) says

    June 02, 2017 at 1:56 pm

    These cupcakes are just so perfect!

    Reply
    • Kathy says

      June 04, 2017 at 11:49 am

      Thanks, Pamela! 🙂

      Reply
  5. Adina says

    June 01, 2017 at 11:48 am

    Happy Birthday to your daughter! And I would definitely fill the cupcakes with lemon curd, such a great idea, I so love lemon curd. 🙂

    Reply
    • Kathy says

      June 04, 2017 at 11:52 am

      I do too!

      Reply
  6. Anu - My Ginger Garlic Kitchen says

    June 01, 2017 at 12:33 am

    A very happy birthday to your daughter, Kathy. These lemon cupcakes look so delicious and refreshing, Kathy. And that lemon curd filling is a wonderful idea. I wish I grab a few of them through the computer screen. YUM.

    Reply
  7. stacey @ The Sugar Coated Cottage says

    May 31, 2017 at 4:53 pm

    Wow, I love all the lemony layering you've got going on here. I could eat a dozen, well... at least 6 for sure 😉 . Take care.

    Reply
    • Kathy says

      June 04, 2017 at 12:49 pm

      Triple lemon!

      Reply
  8. Cheyanne @ No Spoon Necessary says

    May 31, 2017 at 1:55 pm

    Happy HAPPY birthday to your daughter! I'm obsessed with lemon once the warm weather hits, so I'm swooning over these cupcakes! I love that they are really packed with lemon flavor, Kathy! I could eat a dangerous amount of these beauties! Cheers!

    Reply
    • Kathy says

      June 04, 2017 at 6:32 pm

      They were a huge hit at her party! I think just about everyone loves lemon!

      Reply
  9. Dawn - Girl Heart Food says

    May 31, 2017 at 5:35 am

    A big happy birthday to your daughter!!! I'm loving the lemon kick you've been on and I think you maaaay have made these just for me? Oh, wait, nope, for your daughter's birthday 😉 I'll definitely have to whip up a batch of these beauties! They look so good, Kathy!

    Reply
  10. Karly says

    May 30, 2017 at 8:53 am

    Yaaaaas! I love love love lemon, especially in the summertime. And obviously, just about anything in cupcake form is going to steal my heart. These look delicious!

    Reply
    • Kathy says

      May 30, 2017 at 6:44 pm

      Right now I am on a huge lemon kick!

      Reply
  11. David @ Spiced says

    May 30, 2017 at 4:52 am

    What a fun tradition to make all of those birthday cakes together! I can tell by your list that you've got great memories of each one. 🙂 I'll have to do the same with Robbie as he gets older. These Lemon Cupcakes sound so delicious, Kathy! Perfect for summer entertaining!

    Reply
    • Kathy says

      May 30, 2017 at 6:47 pm

      It is a fun tradition! Half the fun is searching for the perfect cake to make. The other half is actually making the cake!

      Reply
  12. cakespy says

    May 30, 2017 at 3:24 am

    These are pretty as a picture, cute as a button, bright as sunshine...and I bet they taste just as sweet as they look! (with a touch of tasty sour).

    Reply
    • Kathy says

      May 30, 2017 at 6:59 pm

      You've got to love that sunny color! 🙂

      Reply
  13. Mary Ann | The Beach House Kitchen says

    May 29, 2017 at 5:25 am

    I suspected this was coming Kathy! I love lemon flavored desserts. So refreshing and light. These look yummy!

    Reply
    • Kathy says

      May 31, 2017 at 4:34 am

      Thanks, Mary Ann!

      Reply
  14. Kate @ Framed Cooks says

    May 28, 2017 at 7:06 am

    Oh my gosh, my lemon-loving Southern husband is in for the BEST treat! 🙂

    Reply
    • Kathy says

      May 31, 2017 at 4:39 am

      You could spoil him with these cupcakes!

      Reply
5 from 22 votes (21 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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