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    Home » Desserts » Lemon Cupcakes

    Lemon Cupcakes

    by Lainey · Posted: Apr 1, 2021 · This post may contain affiliate links ·

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    Refreshing, light, and delicious, these Lemon Cupcakes are bursting with lemon flavor and topped with my favorite cream cheese frosting!

    Need more fruit flavored cupcakes? Try my Watermelon Cupcakes or my White Chocolate Strawberry Cupcakes!

    lemon cupcakes on a white round cupcake stand

    Tips & Variations:

    • When measuring flour, make sure to use the spoon and level method or weigh it.
    • Make sure to use cake flour, not all-purpose flour. If you don’t have cake flour available, you can make it easily. (See FAQ section)
    • Allow all the ingredients to come at room temperature before using, make everything taste better.
    • It’s best to use fresh lemon juice instead of bottled. Remember, fresh is ALWAYS best.
    • Storage: Frosted cupcakes can sit on the counter at room temperature for 24 hours. However, if you live in a hot and humid environment, then I would suggest refrigerating the cupcakes.
    delicious lemon cupcake with a bite

    How to Make Lemon Cupcakes:

    Listed below are all the ingredients you will need:

    • cake flour 
    • baking powder 
    • teaspoon salt 
    • butter 
    • sugar 
    • eggs 
    • milk 
    • vanilla extract 
    • lemon zest 
    • lemon juice
    ingredients for lemon cupcake recipe

    Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners. 

    In a large bowl, whisk together cake flour, baking powder, salt, and set aside:

    whisking together the cake flour, baking powder, salt

    Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed. Then, add the eggs one at a time, until fully incorporated:

    mixing the softened butter and sugar using a stand mixer

    Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined:

    adding half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice

    Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible:

    adding the remaining dry ingredients and milk in the mixture

    Spoon the batter into the cupcake liners and fill about ⅔ full.  Bake for 20 minutes,  then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting:

    baked lemon cupcake batter in the cupcake liners

    Looking for more Lemon flavored recipes? Try my Ginger Lemon Cheesecake!

    Frequently Asked Questions:

    How do you make cake flour from all-purpose flour?

    You will need 1 cup all-purpose flour, 2 tablespoons corn starch. Remove 2 tablespoons from all the purpose and add 2 tablespoons of corn starch back in. Sift and whisk together before using.

    Can you freeze lemon cupcakes?

    Absolutely! Make sure to store in an airtight container and allow them to fully cool before you freeze them (unfrosted). Can be frozen for up to 2 months.

    What frosting should I use for lemon cupcakes?

    I personally love using cream cheese frosting, but sometimes it might be to overwhelming. So whipped frosting might work better.

    lemon cupcakes on counter and cake stand
    lemon cupcakes topped with cream cheese frosting
    Print Recipe Leave a Comment
    5 from 1 vote

    Lemon Cupcakes

    Soft, fluffy and zingy lemon cupcakes topped with a cream cheese frosting which makes a delicious dessert for parties! These cupcakes are easy to make, light and refreshing!
    Prep Time25 mins
    Cook Time20 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 cupcakes
    Calories: 353kcal

    Ingredients

    • 1 ½ cups cake flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup butter softened
    • 1 cup granulated sugar
    • 2 large eggs
    • ½ cup whole milk
    • ¼ teaspoon vanilla extract
    • 1 tablespoon lemon zest
    • ¼ cup lemon juice

    Cream Cheese Frosting

    • ½ cup unsalted butter
    • 1 (8oz) cream cheese softened
    • 3 ½ cups powdered sugar sifted
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
    • In a large bowl, whisk together cake flour, baking powder, salt, and set aside.
    • Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed.
    • Then, add the eggs one at a time, until fully incorporated.
    • Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined.
    • Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible.
    • Spoon the batter into the cupcake lines and fill about ⅔ full.
    • Bake for 20 minutes,  then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting.

    Cream Cheese Frosting

    • In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
    • Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
    • Use your favorite frosting tip, I used tip 1C.

    Nutrition

    Serving: 1g | Calories: 353kcal | Carbohydrates: 65g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 197mg | Potassium: 63mg | Fiber: 1g | Sugar: 52g | Vitamin A: 319IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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