These delightful Lemon Cupcakes are bursting with bright lemon flavor! Moist and tender lemon cupcakes are topped with a luscious, creamy lemon buttercream frosting creating the perfect balance of sweet and tart! A stunning and scrumptious addition to any party or special celebration!

Can’t resist the sweet, citrusy taste of lemon treats? You’ll love making my Lemon Cookies, Lemon Bars and Lemon Sweet Rolls!

Close up of a lemon cupcake with a bite taken out of it.

Lemon Cupcake Recipe

I am obsessed with lemon desserts. There is just something so tantalizing about their sweet and tart combo that makes lemon desserts my favorite type of dessert year-round. These lemon cupcakes are something special and may just be at the top of my lemon-loving list. Moist, tender lemon cupcakes with just the right amount of lemon flavor are topped with a creamy, luscious lemon buttercream frosting that will have you licking your fingers with delight.

These delightful lemon cupcakes are perfectly sweet and tart, and the secret lies in using fresh lemons. The lemon zest adds fragrant pops of citrus flavor throughout the cake, while the lemon juice brings a tang that keeps the cupcakes from being too sweet. To achieve the best lemon flavor, you’ll want to make sure to use fresh lemons rather than bottled juice!

A lemon cupcake with a lemon wedge and flower garnishing it.

Easy Lemon Cupcakes

The great thing about these cupcakes is that they not only taste delicious but are also a breeze to make! This lemon cupcake recipe is perfect for novice or advanced bakers, because it doesn’t require any fancy equipment and uses simple, straightforward techniques. No matter the occasion, the vibrant lemon flavor is sure to make these cupcakes a winner!

So, ditch the store-bought cupcakes filled with strange ingredients and make your own! These sunshine-filled cupcakes are the perfect way to celebrate summer, brighten the dessert table at a potluck, or simply enjoy just because!

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Lemon cupcakes on a scalloped edge white cake stand. Lemon slices and more cupcakes can be seen in the background.

Why You’ll Love These Lemon Cupcakes

Sunshine in Every Bite: These lemon cupcakes perfectly capture the essence of summer! Fresh lemon zest and juice infuse the batter and frosting with a bright, citrusy flavor that’s sure to put a smile on everyone’s faces.
Easy to Make: Don’t be fooled by the length of this lemon cupcake recipe; these cupcakes are ridiculously easy to make! Perfect when you need a quick treat for a last-minute event.
Crowd Pleaser: What’s not to love about a bright lemon dessert? These cupcakes will be a guaranteed hit at any gathering!

How to Make Lemon Cupcakes

This lemon cupcake recipe is straight forward and simple to make. The cupcake batter comes together in a snap, and you’ll be baking these lemony treats in no time! I bet you’ll have a hard time waiting to frost them with that luscious lemon buttercream.

Find the full, printable recipe in the recipe card at the end of this post.

Lemon Cupcakes

Line a cupcake or muffin pan with liners.
Cream the butter on low speed for about a minute and then beat in the sugar.
Add the eggs one a time, increase the speed to medium and beat for another 2 minutes, aiming for a pale yellow and fluffy batter.
Whisk together the flour, baking powder, baking soda and salt.
Add dry ingredients and mix just until combined.
Pour in the milk along with the lemon juice and zest.
Divide the batter evenly between between the 12 cupcake liners.
Bake at 350°F for 18 to 21 minutes until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Remove from the oven and leave to cool in the muffin pan for 5 minutes then turn out onto a wire rack to completely cool.

Lemon Buttercream Frosting

Beat butter for a couple of minutes until smooth and creamy.
Add the powdered sugar in four additions, beating until fully incorporated.
Add the lemon juice and milk and turn the mixer up to high. Beat for 5 minutes.
Transfer the frosting to a piping bag fitted with a star nozzle. We used a Wilton 1M.
Pipe buttercream swirls on top of each cupcake then garnish with a lemon slice and edible flower, if using.
Serve and enjoy!

Collage of process shots that show how to make lemon buttercream.

When it comes to lemon juice and zest, fresh is always the best option for the most potent and vibrant flavor.

Storage Information

Refrigerator: Store the cupcakes in an airtight container for up to 5 days.
Freezer: Individually wrap cupcakes in plastic wrap and place them in a freezer-safe container or bag. Freeze the cupcakes for up to 3 months. Thaw overnight in the refrigerator before serving.

Variations to Try

For a burst of color and flavor, add fresh berries to the batter – blueberries is a classic choice!
Swirl in some raspberry jam for a fruity twist!
Swap out some of the lemon zest for orange or grapefruit for a unique citrus twist!
Add fresh lavender and rosemary to the batter or frosting. They are perfect complements for lemon.
Add a dollop of lemon curd to the center of the batter before baking for a serious injection of lemon flavor!

Lemon cupcakes on metal rack frosted beautifully with lemon buttercream and garnished with a small yellow pansies.

Trish’s Tips

Always use room-temperature butter and eggs for even creaming and a smooth batter.
When combined with the lemon juice in the batter, the added milk transforms into a buttermilk-like consistency, contributing to the cupcakes’ overall softness.
Be gentle with your mixing. Once the dry ingredients are incorporated, stop mixing to avoid a tough and dry crumb.
When baking, check for doneness by touching the cupcakes with your finger – if they spring back, they are ready.
If your frosting is too runny, add some extra powdered sugar, one tablespoon at a time. If it’s too thick add a little more milk.
If you’re using edible flowers, please make sure they are indeed edible. I grow pansies just so I can add them to treats like these cupcakes!

Close up side view of a lemon cupcake with a lemon wedge and flower garnish.

More Cupcakes to Try

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Lemon Cupcakes

Course Dessert

Cuisine American

Keyword lemon cupcake, lemon cupcake recipe, lemon cupcakes, lemon cupcakes recipe

Prep Time 20

Cook Time 21

Total Time 41

Servings cupcakes

Calories 455kcal

Author Trish – Mom On Timeout

Equipment

Ingredients

Lemon Cupcakes

1¼ cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup butter room temperature
¾ cup sugar
2 large eggs room temperature
¼ cup whole milk
1½ tablespoons lemon zest
⅓ cup lemon juice

Lemon Buttercream

¾ cup unsalted butter
3½ cups powdered sugar
2 tablespoons lemon juice
3 tablespoons whole milk or heavy cream

Garnish (Optional)

lemon slices
edible flowers I used pansies

Instructions

Lemon Cupcakes

Preheat the oven to 350°F. Prepare a muffin pan with 12 cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set it aside for later.
1¼ cups all purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
In a large stand mixer bowl with the paddle attachment, cream the butter on low speed for about a minute until smooth.
¾ cup butter
With the mixer still on low, slowly drizzle in the sugar. Once incorporated, turn up the speed to medium and beat for 2 minutes, scraping down the sides a couple of times for even mixing.
¾ cup sugar
On the lowest speed setting, add the eggs one a time, beating for 20 seconds after each addition.
2 large eggs
Increase the speed to medium and beat for another 2 minutes, aiming for a pale yellow and fluffy batter.
With the mixer on low, gradually add the dry ingredients to the wet ingredients. Stop mixing once you can't see any more streaks of flour. Don't over mix.
Pour in the milk along with the lemon juice and zest. Use the lowest speed setting and mix until just combined.
¼ cup whole milk, 1½ tablespoons lemon zest, ⅓ cup lemon juice
Divide the batter evenly between between the 12 cupcake liners – they should be about two-thirds full.
Bake in the center of the preheated oven for 18 to 21 minutes or until the are risen, a pale golden brown and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Remove from the oven and leave to cool in the muffin pan for 5 minutes then turn out onto a wire rack to completely cool.

Lemon Buttercream Frosting

Add the butter to a large bowl of a stand mixer with the paddle attachment fitted add the butter. Beat for a couple of minutes until smooth and creamy.
¾ cup unsalted butter
With the mixer on its lowest speed, add the powdered sugar in four additions, beating until fully incorporated.
3½ cups powdered sugar
Add the lemon juice and milk and turn the mixer up to high. Beat for 5 minutes. You will have a light and fluffy buttercream frosting.
2 tablespoons lemon juice, 3 tablespoons whole milk
Transfer the frosting to a piping bag fitted with a star nozzle. We used a Wilton 1M.
Pipe buttercream swirls on top of each cupcake then garnish with a lemon slice and edible flower, if using.
lemon slices, edible flowers
Serve and enjoy!

Notes

Storage Information

Store the cupcakes in an airtight container in the refrigerator for up to 5 days.

To freeze, individually wrap cupcakes in plastic wrap and place them in a freezer-safe container or bag. Freeze the cupcakes for up to 3 months. Thaw overnight in the refrigerator before serving.