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
Sally, how long would I bake this cupcake using a ‘6’ cup cupcake pan ? I don’t know if you double the time. Thanks
Hi Sandra, are you using a jumbo muffin pan, or a 6-cup muffin pan that makes the same size cupcakes/muffins as a standard 12-cup pan?
Would buttermilk work as a substitute for whole milk?
Hi Liz, Buttermilk is ok but will give these a tangier taste.
These were a massive hit at the party I brought them too. One guest said, “This is THE BEST lemon cupcake I have ever had in my life!” I like that the lemon flavour was definitely there but not overpowering. This will now be my go-to cupcake recipe.
I made this recipe, but I was surprised that there was no baking soda added. I thought that baking soda was always needed in the presence of an acid. Could you please explain the science to me.
Hi Rita, if it’s a recipe where you want the flavor of the acid (the lemon in this case) to shine through, that’s the reason. We have a very helpful post and video tutorial about baking soda vs. baking powder here.
Made this today and it was great hit! I made this orange flavored instead of lemon and used same measurements. I whisked the dry materials 3 times and just hand mixed the batter at the end with spatula, to avoid over mixing. The cupcakes were so soft and airy! Will definitely make this again.
Not too sweet, perfect lemon taste. Incredible texture and easy enough for a beginner. Ate it without frosting which I will make tomorrow. Thank you!!
could i divide this recipe and it still bake the same?
Hi Britt, feel free to halve the recipe if you wish. Or make as-is and freeze extra cupcakes to enjoy at a later date!
Hello
I don’t know where write
I wantdesd ask you if it would be possible to you to make a régime of cupacke with a lemon curd and meringue on the top
I love what you do
Sorry for my bad english (i am french)
Hi Etoile, you could use this cupcake recipe, fill the cupcakes with lemon curd, and use a meringue frosting on top. Let us know if you try it!
It was so good! When I taste-tested the batter before it went in the oven, it tasted like a frozen lemonade from Chick-fil- A! Perfect recipe for Easter.
These cupcakes are amazing! Made them for the first time and everybody loved them! They are definitely a fan favorite!
Hi there,
If I were to bake this recipe in the form of a single layer cake, what size pan would work best? Thanks!
Hi Jane! Here is everything you need to know about converting recipes to different Cake Pan Sizes. Our lemon layer cake can be baked in a 9×13 pan (see recipe Notes) and our iced lemon pound cake is a great smaller lemon cake recipe as well.
Can I use this recipe to make one 8 inch round cake? And if so , how long should I bake?
I have made the cupcakes and they were perfect! I used your lemon frosting too.
Hi Barb, here’s everything you need to know about cake pan sizes and conversions. So glad you enjoyed these!
Hi Sally,
Can I add poppyseeds to this recipe to create a lemon poppyseed cupcake?
Hi Ali, definitely. We would add a couple teaspoons of poppy seeds to the dry ingredients.
Love your recipes
Hi! I can’t wait to make these!! Can I mix ingredients with whisk on immersion blender instead of mixer? or whisk by hand?
Hi Di, this recipe requires creaming together butter and sugar, and you really need an electric mixer (either stand or hand) to do that properly. We haven’t tried using an immersion blender fitted with a whisk, so are unsure whether that would work. Sorry we can’t be of more help!
I always make this whisking by hand! I’d just replace the paddle setting for a wooden spoon 🙂
I need 24 cupcakes, would it work ok to double the recipe
Hi Lois, For best texture, we recommend making two batches instead of doubling.
Once again Sally comes through. I can’t imagine how this recipe could be better. Maybe a fraction too sweet? But that’s just splitting hairs. These were fluffy and moist and very lemon-y. I baked them about 15 minutes and didn’t overmix the batter. Now what the heck frosting would be good with these? By the way… I made these the same day as I made the Preppy Kitchen lemon cupcakes. Sally’s beat the PK cupcakes by a mile. (His were too dense somehow and not enough lemon flavor.)
I’m making these for a work potluck. I’m planning on filling them with your lemon curd. We might end up getting a lot of snow. I’m baking the cupcakes Monday. I was planning on filling them and frosting them Tuesday. If the Wednesday potluck is canceled due to snow, can I freeze them frosted and filled? Or do I just need to eat them? Thanks!
Hi Erin, Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator. Enjoy!
Thank you for answering. I see that now in make ahead. I must have missed it before. Thanks again!
Hi I’m wanting to make these for my friend’s birthday but I was thinking about making them as bigger-cupcakes, about twice the size of normal ones, what time would you recommend to cook for?
Hi Mina, we’re unsure of the bake time needed for larger cupcakes as we have not tested it ourselves. Let us know if you try.
What changes would you suggest if I’m making mini-cupcakes? Thanks.
Hi Linda, this recipe should make around 30 mini cupcakes, give or take. Bake for 11-13 minutes. Enjoy!
We love this cupcake! I use Plant based butter and Oat milk cause that is what I have and it makes a delicious cupcake! I topped with your Strawberry buttercream (with the freeze dried berries) which is a fabulous combo! Made it a few times now. GREAT recipes.
Hi! I was wondering what modifications I could make to this recipe to make it gluten free? Thanks!
We haven’t tested this recipe with GF alternatives, but let us know if you do, Aster.
I’m making these today with King Arthur 1:1 GF flour. I’ll update after!
I made these today with King Arthur 1:1 GF flour and they came out delicious!! Thank you for a great recipe!
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.
Made mini cupcakes and they were incredible. The lemon taste was unbelievably delicious.
Enjoyed by all!
Can I leave the batter overnight?
Hi Cassie, we don’t recommend it. The baking powder is activated once the wet and dry ingredients are mixed together, so it’s best to bake the batter shortly thereafter.
This recipe was fantastic! I made “sherbet” cupcakes using this recipe and substituted orange juice and zest as well as lime juice in the same amounts as the original (didn’t layer, made a dozen of each flavor). I also made them gluten, diary, and nut free for a church shower with great success using Bob Red Mills 1 for 1 flour, Country Crock plant sticks with avocado oil, and ripple milk. Cake was so tender and very bright flavor. Yum!!!!
Hey Sally, why is there baking soda in the Lemon Layer Cake recipe, but none of the Lemon Cupcake recipes, like this one?
Hi Nina, there is baking powder + baking soda in the lemon layer cake since cakes can tend to bake up heavier than cupcakes. The amounts in the cake recipe help provide extra rise, which creates a lighter cake. Hope this helps!
Hello ! I love your recipes ! Can I double this recipe ? I need more than 12
Thank you !
Hi Jill, so glad you love our recipes! For best texture, we recommend making two batches instead of doubling.
Thank you !!!
Would a cream cheese frosting work for these? I’m making them for my daughters bday and she doesn’t love buttercream frosting? Can’t wait to try them!
Hi Katie, absolutely! Cream cheese frosting would be delicious here.
Question, if I may? I’m making these for a friend and can’t find any lemons worth spending money on. All soft and rotten looking. I’m going to sub bottled lemon juice, but what about the
zest? I couldn’t even find the dry in the spice aisle. Will it make a difference?
Hi Sheila, fresh is always best, but you can use bottled lemon juice in a pinch. Without the zest, you’ll lose some flavor.
Hi! I’m wondering why this recipe calls for all-purpose flour, while the vanilla cupcake recipe calls for cake flour. I’d love to understand!
Hi Ashley, we fear cake flour would be a bit too light for this recipe. All-purpose flour gives the best results here!