These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor! Try my Lemon blueberry layer cake next!
Fact: I love lemon desserts more than I love these. It’s true. I’m a fruity kind of girl. My favorite dessert ever is apple pie. I’ve been craving lemon cupcakes for awhile, but wanted to wait for spring to get here before I made them. Well, in Baltimore – it actually feels like summer right now. 85 degrees in April? I’ll take it.
The warmer weather calls for sunshine lemon cupcakes. How can you not smile sinking your teeth into one of these? They are the happiest cupcake in the world. The homemade lemon cupcakes are incredibly soft and bursting with lemon flavor. Not too much that you’ll squint your eyes and pucker up your lips, but just enough to give each bite a refreshing zest of citrus flavor. I topped them with my favorite vanilla frosting. Sweet vanilla and zesty lemon complement each other wonderfully.
Feel free to use cream cheese frosting instead!
The lemon cupcake recipe is laughably easy. Like most of my recipes, I used simple, everyday ingredients. I didn’t even need to go to the store before I made them last weekend. You’ll simply cream sugar and softened butter together, add 2 eggs, vanilla, and then your dry ingredients. I favor using neutral oil in my cakes and cupcakes because it makes cakes exceptionally moist. However, when I’m looking for a buttery taste, I use butter. In one bite, all you’ll taste is sweet lemon + buttery vanilla flavor. Unbelievable!
The dry ingredients are standard: flour, baking powder, and salt. After mixing the wet and dry together, add some milk, lemon juice and lemon zest. You’ll need 2 lemons for the cupcake batter. The zest of two lemons & the juice of two lemons.
The recipe makes 12 standard size cupcakes. The lemon cupcakes take about 20 minutes to bake at 350F. Easy as pie. Well, easier than pie.
As the cupcakes cool, make my go-to fluffy vanilla frosting recipe.
I used a Wilton 1M frosting tip to frost the cupcakes. Frost the cooled cupcakes however you prefer – slathering on with a knife or piping on with a tip. It all tastes FAB!
The homemade lemon cupcakes took me less than 1 hour start to finish. I cheated and stuck the cupcakes in the refrigerator to speed up the cooling process. I have zero patience when it comes to lemon… and cupcakes. Spring has sprung and lemon cupcakes, made completely from scratch, are on the dessert menu!
Love lemon? Make these lemon-y sweets next:
- Iced Lemon Pound Cake
- Glazed Lemon Poppyseed Donuts
- Meyer Lemon Blueberry Cupcakes
- Lemon Coconut Cake
- Glazed Lemon Blueberry Scones
- Lemon Blueberry Cheesecake Bars
- Lemon Sweet Rolls
- Blueberry Sweet Rolls with Lemon Glaze
Homemade Lemon Cupcakes
These sunshine sweet homemade lemon cupcakes are incredibly soft and bursting with lemon flavor!
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk (I use whole, but any milk is fine)
- zest + fresh juice of two medium lemons1
- vanilla buttercream and additional lemon slices for topping
- Preheat the oven to 350F. Line 12-count muffin pan with paper liners. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point.
- Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.
Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
Try my Lemon Blueberry Cake next. It is the same exact recipe, only doubled to make a layer cake.
- About 1 and 1/2 Tbsp zest and 1/4 - 1/3 cup lemon juice.
- Instead of a lemon slice, decorate the cupcakes with sprinkles, white chocolate chips, or even crushed hard lemon candies.
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Try my Lemon Blueberry Cake next!
This is the same exact recipe, only doubled to make a layer cake.
See all lemon recipes.
See all cupcake recipes.