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!
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
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
- 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.
- 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.
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
More delicious cupcakes
- Oreo Cupcakes
- Chocolate Mayonnaise Cupcakes
- Pumpkin Spice Cupcakes
- Chocolate Chip Cupcakes
- Cute Monster Cupcakes
- Sprinkle Filled Cupcakes
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
Check out all my dessert recipes!
Lemon Cupcakes
Equipment
- Measuring Cups
- Measuring Spoons
- 2 ounce scoop (#16 size)
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 creamy1 cup butter (salted)
- Mix in sugar until mixture is light and fluffy, about 2-3 minutes1 ½ cups sugar
- Mix in eggs one at a time3 whole eggs
- Mix in zest, juice and vanilla2 Tablespoons lemon zest, 2 Tablespoons lemon juice, 1 teaspoon vanilla
- In a separate bowl combine flour, baking powder and salt2 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.
Terry says
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.
Kathy says
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! 😉
Terry says
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
🙂
Kimberly says
These cupcakes are absolutely delicious.
Kathy says
Thanks! 🙂
Fred G says
Great cupcakes.
Pamela (BrooklynFarmGirl) says
These cupcakes are just so perfect!
Kathy says
Thanks, Pamela! 🙂
Adina says
Happy Birthday to your daughter! And I would definitely fill the cupcakes with lemon curd, such a great idea, I so love lemon curd. 🙂
Kathy says
I do too!
Anu - My Ginger Garlic Kitchen says
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.
stacey @ The Sugar Coated Cottage says
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.
Kathy says
Triple lemon!
Cheyanne @ No Spoon Necessary says
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!
Kathy says
They were a huge hit at her party! I think just about everyone loves lemon!
Dawn - Girl Heart Food says
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!
Karly says
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!
Kathy says
Right now I am on a huge lemon kick!
David @ Spiced says
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!
Kathy says
It is a fun tradition! Half the fun is searching for the perfect cake to make. The other half is actually making the cake!
cakespy says
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).
Kathy says
You've got to love that sunny color! 🙂
Mary Ann | The Beach House Kitchen says
I suspected this was coming Kathy! I love lemon flavored desserts. So refreshing and light. These look yummy!
Kathy says
Thanks, Mary Ann!
Kate @ Framed Cooks says
Oh my gosh, my lemon-loving Southern husband is in for the BEST treat! 🙂
Kathy says
You could spoil him with these cupcakes!