These homemade lemon cupcakes are soft, buttery, and packed with fresh lemon flavor, especially when filled with lemon curd! Made with fresh lemon zest and juice, the bright citrus taste is balanced by a sweet, creamy vanilla buttercream on top. If you’re looking for an easy lemon cupcake recipe that’s moist, tender, and reliable, your search ends here.
I originally shared this recipe in 2013, and I’ve since updated it with new photos and extra success tips for consistently great results.
This recipe for lemon cupcakes with vanilla buttercream is simple, reliable, and one I return to every spring. Lately I’ve been filling them with lemon curd, too, for an extra dose of lemony goodness! These make the list of our favorite lemon dessert recipes that we return to again and again.
Whether you’re baking for a special occasion or just because you’re craving something citrusy, these lemon cupcakes from scratch are always a hit. If you’ve ever wondered what sunshine tastes like, I think this might be it. 🙂
One reader, Holly, commented: “These were a massive hit at the party I brought them to. One guest said, ‘This is THE BEST lemon cupcake I have ever had in my life!’ I like that the lemon flavor was definitely there but not overpowering. ★★★★★”
Another reader, Dawn, commented: “Made this week and they might be the best dessert ever. Like ever. Used Sally’s buttercream frosting and Sally’s lemon curd recipe and piped the curd into the cooled cupcakes before frosting. They were amazing. ★★★★★”
Why You’ll Love These Lemon Cupcakes
- Citrusy with bright lemon flavor
- Soft and buttery with a tender crumb
- Easy to make with simple ingredients
- Topped with creamy vanilla frosting
- For extra lemon flavor, fill them with lemon curd
- Adaptable for other frostings or fillings—see below for suggestions!
Here’s Why This Recipe Works
This lemon cupcake recipe is adapted from my lemon blueberry cake, which is one of the most popular cake recipes on my website. I love the cupcake version because they pack more lemon flavor and are much lighter than both the blueberry version as well as this lemon layer cake.
Three simple techniques make these lemon cupcakes especially soft and flavorful:
- Fresh Lemons for Maximum Flavor: Lemon zest contains natural citrus oils that provide the strongest lemon flavor. Be sure to add the zest when you’re creaming the butter and sugar, for maximum flavor. Plus, using both zest and fresh lemon juice creates bright, balanced citrus taste.
- Creaming Butter and Sugar: Creaming butter and sugar incorporates air into the batter, helping the cupcakes bake up light and fluffy. If you’re a beginner baker, check out my tutorial on how to cream butter and sugar.
- Balanced Moisture: Milk keeps the crumb soft while lemon juice adds brightness without making the cupcakes dense.
Grab These Ingredients
You need simple, everyday ingredients for today’s cupcakes. The ingredient list is similar to my lemon cake. Let’s review:
- Flour: All-purpose flour is the base of these cupcakes.
- Baking Powder: Baking powder helps the cupcakes rise.
- Salt: A little salt adds flavor and balances the sweet.
- Butter: When a buttery taste is what you’re after, there’s no substitute for real butter! Make sure it’s proper room-temperature butter.
- Sugar: We use all granulated sugar in this cupcake recipe.
- Eggs: 2 eggs add structure and richness.
- Vanilla Extract: Pure vanilla complements the fresh lemon flavor beautifully. You can use vanilla bean paste or even homemade vanilla extract if you have a batch going!
- Milk: Milk adds moisture and tenderness. I recommend whole milk or buttermilk.
- Lemons: You need around 2 or 3 large lemons for the cupcake batter—zest them first and then juice them.
Expect a Slightly Thick Lemon Batter
Cream the butter, sugar, and lemon zest together until light and fluffy, then beat in the eggs and vanilla. In a separate bowl, whisk the dry ingredients together.
Combine the wet and dry ingredients, adding the milk and lemon juice. The batter will be slightly thick, and a few small lumps are perfectly fine.
Fill cupcake liners about 2/3–3/4 full:
After baking, cool the cupcakes completely, fill with lemon curd if desired, and then top with frosting.
How to Fill Cupcakes
You can enjoy these lemon cupcakes as-is without a filling, but lately we’ve been adding a spoonful of homemade lemon curd to the center. Our taste testers have loved the extra burst of bright lemon flavor!
If you’ve never filled cupcakes before, it’s very simple. You can carve out a small center with a paring knife and spoon the curd inside (pictured below) or use a piping bag to pipe it right into the middle.
For a full written and visual tutorial, see How to Fill Cupcakes.
Frosting Options for Lemon Cupcakes
I love finishing the lemon cupcakes with classic vanilla buttercream because it’s smooth, creamy, easy to pipe, and it holds shape beautifully. More importantly, it pairs beautifully with lemon, and doesn’t take away from its flavor!
If you want to switch things up, these lemon cupcakes are also delicious topped with:
- Swiss Meringue Buttercream: Lightly sweet and holds intricate piped shape.
- Lemon Buttercream: For extreme lemon flavor!
- Strawberry Buttercream: Strawberry lemonade cupcakes, anyone?
- Cream Cheese Frosting: Tangy, silky, and luscious paired with lemon. It’s how we top these lemon blueberry cupcakes.
- White Chocolate Buttercream Frosting: Made with melted white chocolate for an extra rich flavor.
- Raspberry Frosting (pictured below): From my lemon raspberry cupcakes.
- Blackberry Cream Cheese Frosting (pictured below): From my lemon blackberry cupcakes.
Optional Variations
- Fill them: Add a spoonful of lemon curd inside for extra citrus flavor. Or try filling them with jam, like we do with these lemon raspberry jam cupcakes.
- Add berries: Berries pair beautifully with lemon. Try these lemon blueberry cupcakes, lemon raspberry cupcakes, or lemon blackberry cupcakes.
- Add poppy seeds: Whisk 2 Tablespoons in with the dry ingredients.
- Try a different frosting: See the frosting section above for other flavors that pair well with lemon.
- Bake it as a small layer cake: This lemon cupcake batter makes just the right amount for a 3-layer 6-inch cake. Learn how in this post on 6-inch cakes.
Success Tips for the Best Lemon Cupcakes
- Use fresh lemons. Fresh lemon juice and zest provide the brightest flavor. Bottled lemon juice and dried zest just can’t compare to the real deal! Be sure to zest the lemons first, then juice them. Much harder to do it the other way around!
- Don’t overmix the batter. Overmixing creates dense cupcakes instead of a soft crumb.
- Don’t overfill the cupcake liners. Fill cupcake liners just about 2/3 to 3/4 full so they bake up evenly.
If you love bright citrus desserts, these homemade lemon cupcakes with vanilla buttercream are a must-bake. They’re soft, buttery, and bursting with real lemon flavor—one bite and you’ll see why this recipe has been a longtime favorite.
Yes. Bake the cupcakes a day ahead, let cool, then cover and store at room temperature. Fill and frost them the day you plan to serve them.
I strongly recommend fresh lemon juice for the best flavor.
Yes! Bake mini cupcakes for about 11–13 minutes. The batter yields around 30–36 mini cupcakes.
This lemon cupcake batter makes just the right amount for a 3-layer 6-inch cake. Learn how in this post on 6-inch cakes. If you’d like a larger version of this cake, use this recipe for lemon layer cake, and the vanilla frosting from this vanilla cake.
Homemade Lemon Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
These homemade lemon cupcakes are soft, buttery, and packed with fresh lemon flavor, especially when filled with lemon curd! Made with fresh lemon zest and juice, the bright citrus taste is balanced by a sweet, creamy vanilla buttercream on top. If you’re looking for an easy lemon cupcake recipe that’s moist, tender, and reliable, your search ends here.
Ingredients
Lemon Cupcakes
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract or vanilla bean paste
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- optional filling: homemade lemon curd, cooled completely
Vanilla Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar, plus more as needed
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract or vanilla bean paste
- salt, to taste
- optional for garnish: lemon slices and/or mint sprigs
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add eggs and vanilla, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Do not overmix.
- Pour/spoon the batter evenly into the liners. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.
- Fill the cupcakes (optional): Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon cooled, thickened lemon curd inside each carved-out cupcake—use however much will fit. (I use a teaspoon measuring spoon for this. Usually you can fit between 1–2 teaspoons of filling in each.) Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step, or if you want to pipe the curd in with a piping tip.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick.
- Frost cooled cupcakes and top each with a lemon slice and/or mint sprig, if desired. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M or Ateco 826.
- Store leftover cupcakes in the refrigerator for up to 4 days. A cupcake carrier makes storing and transporting easy.
Notes
- Make Ahead & Freezing Instructions: Make and fill the cupcakes 1 day in advance. Keep the cupcakes covered tightly at room temperature or in the refrigerator. Frost the next day. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand) | Citrus Zester | Citrus Juicer | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip | Cupcake Carrier
- Lemons: You need about 2–3 medium lemons to yield this amount of zest and juice.
- Whole Milk or Buttermilk: You can use either. You can use lower-fat or nondairy milks in a pinch, but the cupcakes won’t taste nearly as rich and moist.
- Lemon Curd Filling: This is optional, and I recommend using homemade lemon curd. Make sure it’s prepped in advanced and has thickened and cooled completely.
- Mini Cupcakes: For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. I do not recommend filling mini cupcakes; they’re simply too small.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Reader Comments and Reviews
I followed this recipe closely with my daughter but the cupcakes came out flat- most but almost cheesecake like? Don’t know why. Disappointing as we have a bake sale tomorrow and no extra time. Made red velvet ones and those came out perfect!
Great recipe, the cupcakes turned out yummy! I frosted mine with the freeze dried raspberry whipped cream. I will be making them again for sure 😉
Forgot to give my 5 star rating! Sally is my “go to” for all my baking needs. Every recipe I try of hers turns out perfect and delicious.
Absolutely delicious cupcakes! So fluffy and just the perfect hint of lemon. I iced them with the lemon buttercream frosting and a hint of yellow food colouring and they were perfect!
Same amount of sugar using bakers sugar?
Hi Betty, yes, that should be fine here.
Can I half this recipe
Hi Leah, that should be fine.
These frosted lemon cupcakes/with lemon curd sound delicious
I’ll try them tomorrow
Making the lemon curd early to
let it set & cool
Thanks
These cupcakes are just perfect! I made them using the instructions for mini cupcakes and they baked beautifully at the 11 minute mark. They are light, and bright in flavor, and the texture is really nice– spongy and moist. I followed the recipe to the T, including weighing the ingredients where measurements were given. Thank you for this fantastic treat! These are delicious, and 12 year-old-son approved!
Absolutely delicious!!! I tried this recipe tonight and now I don’t want to share with anyone.
I love the lemon flavour.
Hi, I am thinking of using a gluten free 1:1 flour and homemade oat milk as substitutes. Do you think they would still turn out good? thank you!
We haven’t tested those substitutes, but let us know if you do, Cielo!
Hi! Could these be made as mini cupcakes? If so, what would the bake time be?
Hi Natalie, this recipe should make around 30 mini cupcakes, give or take. Bake for 11-13 minutes. Enjoy!
Followed directions and they came out perfect! Love the lemon flavor of the cake.
Can you make the batter ahead of time and scoop/bake a later day?
Hi Molly, we don’t recommend that, because leaveners are activated when they’re mixed with liquid, so batter should really be baked right away.
I didn’t have milk, so I used buttermilk. The cake has the perfect tender texture and lots of lemon flavor.
My kids baked their first lemon cupcakes and it turnout so well, soft and tasty. Thank you for the recipe xoxo.
Wow, lightest, best cake I’ve ever had! Paired it with a marscapone frosting and lemon curd core, just fabulous!!!
These cupcakes are delicious and I’ve made them twice. However, mine came out very dense. Could this be a baking powder problem?
Hi Tara, we’re happy to help troubleshoot. If you found the cupcakes to be dense, it’s possible they were simply over mixed. This post on how to prevent dry and dense cakes may be helpful to review. Thanks so much for giving these a try!
Easy to follow recipe and fantastic result. Very soft, fluffy cupcakes with delicious lemon flavour. I iced mine with passionfruit buttercream and it was extra delicious/zingy!
Can I use this recipe to make a cake instead of cupcakes?
Hi Bretanie, absolutely! This batter yields the perfect amount for a 3 layer 6-inch cake. If you need a larger cake, here is our lemon cake recipe.
Overall, the cupcake was moist but the lemon flavor was overpowering. thank goodness for the icing to help bounce it out, but if we made it again, we certainly would cut down on the amount of lemon juice and lemon zest.…
I only have whole wheat flour and bread flour. Can I use either as a substitute?
Hi Valerie, we recommend waiting until you have all-purpose flour to make these cupcakes. Whole wheat flour will yeild a very dry, dense cupcake, and bread flour will yield a strangely chewy cupcake.
I’m making this into a cake and forgot to pick up unsalted butter, can I adjust the salt to avoid having to run to the store?
Hi Lori, absolutely. You can reduce the salt to 1/4 teaspoon.
Hi! I’ve used this recipe numerous of times and they’re always a hit! 🙂 Can I use this recipe to make lemon poppyseed cupcakes? How much poppyseed should I add for a single batch?
Hi Miriam! We would add a couple teaspoons of poppy seeds to the dry ingredients.
Can I use buttermilk for this recipe??
Buttermilk is ok but will give these a tangier taste.
Delicious! Made these and they came out perfect and taste good with vanilla buttercream.
Strange recipe, very pale despite being cooked through and taste a bit sour, I think from the lemon juice. Time to make cake pops…
You might’ve had to bake them longer, the timing on the recipe is really just a suggestion, since it also depends on the oven.
You might’ve had to bake them longer, the time on the recipe is pretty much just a suggestion, since the time can depend on the oven.
These cupcakes taste amazing, although when I baked them they didn’t rise much, so I’m wondering if I did something wrong
HI Andrea, we’re happy to help troubleshoot! Perhaps your baking powder is old? We find it can lose strength after just a few months of being open.