Homemade Lemon Cupcakes with Vanilla Frosting

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These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor! Try my Lemon blueberry layer cake next!

These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor! Recipe on sallysbakingaddiction.com

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!

Delicious and simple Homemade Lemon Cupcakes with creamy vanilla frosting! These are always such a big hit. Recipe on sallysbakingaddiction.com

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.

These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor! Recipe on sallysbakingaddiction.com

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!

These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor! Recipe on sallysbakingaddiction.com

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:

Homemade Lemon Cupcakes

These sunshine sweet homemade lemon cupcakes are incredibly soft and bursting with lemon flavor!

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 350F. Line 12-count muffin pan with paper liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes:

Try my Lemon Blueberry Cake next. It is the same exact recipe, only doubled to make a layer cake.

  1. About 1 and 1/2 Tbsp zest and 1/4 - 1/3 cup lemon juice.
  2. Instead of a lemon slice, decorate the cupcakes with sprinkles, white chocolate chips, or even crushed hard lemon candies.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Try my Lemon Blueberry Cake next!

This is the same exact recipe, only doubled to make a layer cake.

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!

See all lemon recipes.

See all cupcake recipes.

Delicious and simple Homemade Lemon Cupcakes with creamy vanilla frosting! sallysbakingaddiction.com

476 Comments

  1. Made these yesterday and they were brilliant. So simple and they came out perfect! I have always had a fear of venturing out of my safe baking zone. If its not been tried and tested then I dont tend to go there. I had fun with these and will do them again! Thanks!!!

  2. Can I turn this into a layered cake by doubling it? Also, would you suggest the vanilla buttercream or cream cheese frosting for a cake?

  3. Hi
    just wanted to know if there is an exact amount of lemon zest and lemon juice we need to use or if we just add as much as we like

  4. My neighbor gave me meyer lemons from his tree so I made lemon cupcakes for the neighborhood. The cupcakes were light, soft and pillowy. I was so proud! Instead of vanilla frosting I added same amt of lemon zest and a small amt of the juice to the frosting. They are pure, lemony goodness! Thx, Sally! Making blueberry/lemon cupcakes today!!!!

  5. So you do add baking soda and they still come out fluffy and soft? I thought baking soda was a must when using acid like lemon juice? I’m making lemon cupcakes today so may give this a try!

  6. The recipes of lemon cupcakes I made for my mom it really helps and it so delicious and cool. It taste really lemon. Thanks Mrs. Sally. I will make this tomorrow again.

  7. Could I take out the lemon juice and just make these as vanilla cupcakes? The texture was incredible when I made them as lemon cupcakes so I want to try them as vanilla!

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