Originally published in 2013 (and loved ever since!), these sunshine sweet homemade lemon cupcakes are soft and moist, bursting with lemon flavor, and topped with my favorite vanilla buttercream. You’ll love the refreshing zest of citrus flavor in each bite!
How can you not smile sinking your teeth into one of these? The happiest cupcake in the world! Today’s homemade lemon cupcakes are incredibly soft and bursting with lemon, just like my lemon cake. Not too much lemon 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 top them with my favorite vanilla frosting. Sweet vanilla and zesty lemon complement each other wonderfully, though cream cheese frosting would also be delicious!
If these cupcakes look familiar, they probably are—we double this recipe to make lemon blueberry cake, and we use the exact same base recipe for my lemon raspberry cupcakes and lemon cupcakes with blackberry cream cheese frosting. The gorgeous purple frosting is naturally colored and flavored with blackberries—and is absolutely divine. We also used this as a starting point and experimented with different citrus flavors in our 6 inch citrus cake.
These Lemon Cupcakes Are
- Sunshine sweet
- Made with basic ingredients
- Bursting with lemon flavor
- A perfect balance of sweet and tart
- Easy to make
- Moist and buttery
- Fun to decorate
- Topped with vanilla buttercream
- A great lemon muffin recipe, too
Overview of Ingredients in Lemon Cupcakes
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.
- Butter: 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!
- Sugar: We use all granulated sugar in this cupcake recipe.
- Eggs: 2 eggs add structure and richness.
- Vanilla Extract: Pure vanilla extract adds flavor. Try homemade vanilla extract.
- Milk: Milk adds moisture. I use whole milk, but any milk works.
- Lemons: We need 2 lemons for the cupcake batter—the zest of two lemons & the juice of two lemons.
These would be so good filled with homemade lemon curd! See my chocolate covered strawberry cupcakes for how I fill cupcakes the easy way.
Want to add berries? Use my recipe for lemon blueberry cupcakes.
Frost With Vanilla Buttercream
When deciding what to frost these lemon cupcakes with, I turned to my trusty vanilla buttercream. It’s wonderfully soft and creamy, pipes beautifully (I used a Wilton 1M frosting tip for today’s cupcakes), and pairs perfectly with just about every flavor. I love how this sweet vanilla frosting complements the citrusy lemon cupcakes.
Sweet and tangy cream cheese frosting or a dollop of homemade whipped cream would also be wonderful choices. For even more lemon flavor, try my lemon buttercream. You could even top these with my favorite strawberry frosting (pictured below), or drizzle with raspberry sauce.
More Favorite Cupcake Recipes
- Chocolate Cupcakes
- Vanilla Cupcakes
- Strawberry Cupcakes
- Peanut Butter Cupcakes
- Yellow Cupcakes
- Carrot Cake Cupcakes
- Banana Cupcakes
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 sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor!
Ingredients
- 1/2 cup (8 Tbsp; 113g) 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 (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120g/ml) whole milk
- 1 and 1/2 Tablespoons fresh lemon zest
- 1/3 cup (80g/ml) fresh lemon juice
- topping: vanilla buttercream and lemon slices
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not over-mix. You may need to whisk it by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Pour/spoon the batter into the liners—fill only about 2/3 to 3/4 full to avoid spilling over the sides.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan set on a cooling rack for 20 minutes, then remove them from the pan and return to the rack to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M.
- Store covered in the refrigerator for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: 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. Vanilla buttercream can thicken and stiffen in the refrigerator overnight, so use an electric mixer on low speed to beat in an extra splash of milk to smooth it out again. For best results, decorate cupcakes the day you plan to serve them. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Piping Bag (Disposable or Reusable) | Wilton 1M Piping Tip | Cupcake Carrier
- Milk: I highly recommend whole milk for a rich and moist tasting cupcake, but any milk (dairy or nondairy) works in a pinch.
- Lemons: You need about 2 large or 3 medium lemons to yield this amount of zest and juice.
- Mini Cupcakes: For around 30 mini cupcakes, bake for 11–13 minutes, same oven temperature.
- 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!