Need the perfect lemony summer treat? Lemon cupcakes with buttercream frosting are a surprisingly delightful treat that combines the citrusy flavor of lemon with the sweetness of buttercream frosting.
With their sunny disposition (see what I did there?), these cupcakes are perfect for lifting your spirits and satisfying your sweet tooth and will make it on your list of top favorite summer desserts!
Ingredients You’ll Need for Your Lemon Cupcakes
- Pure Vanilla Extract. Vanilla helps to create the delicious flavor in these cupcakes.
- Fresh Lemon Juice and Zest. This adds to the fresh tangy and citrusy sweet lemon flavor
- Milk. Whole milk preferred.
- Eggs.
- Vegetable Oil. To help keep your cupcakes extra moist.
- Unsalted Butter.
- Sugar. Pure cane sugar only – be sure to check the ingredients!
- Baking Soda.
- Baking Powder.
- Salt. Compliments the sweet and tangy flavor.
- All Purpose Flour. Can be substituted for All Purpose Gluten Free flour.
Pro Tips for Making Lemon Cupcakes
- Intensify the lemon flavor: Add a bit more lemon zest to the batter for an extra citrus lemony flavor until desired taste.
- My frosting is too runny. What should I do? Gradually add more powdered sugar until you achieve the desired thickness.
- Can I make the cupcakes ahead of time? Bake and frost the cupcakes a day or two in advance and put them in an airtight container in the fridge to keep them fresh. Add a damp paper towel or piece of bread if you want to keep the cupcakes extra moist and fresh.
- Use a scale to measure the sugar and flour. Using a scale to measure the sugar and flour is important to help prevent adding in too much. This will help keep your cupcakes light and fluffy.
- Use fresh lemons. Store bought lemon juice won’t give you the fresh lemon taste, use fresh lemons for the best results!
Lemon Cupcake Recipe
- 1 1/4 cups (163g) all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 3/4 cups (155g) sugar
- 1/4 tsp pure vanilla extract
- 2 large eggs
- 6 tbsp milk
- 1/4 cup fresh lemon juice
- 1 tbsp fresh lemon zest
Step-by-Step Instructions
1. Preheat your oven to 350°F and line a cupcake tin with paper liners.
2. Prepare the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, oil, vanilla extract, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Making sure to scrape down the sides as you mix.
- Mix in the lemon juice and lemon zest until combined.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to over mix.
3. Fill Cupcake Liners. Fill about two-thirds full. You want to leave plenty of space for your cupcakes to rise.
4. Bake: Place the cupcakes in the preheated oven and bake for 15-18 minutes. You know your cupcakes are done when you can insert a toothpick in the middle and it comes out clean.
5. Cool. Let the cupcakes cool in their tin for 5 minutes then move them to a wire rack to cool completely. Tip: If you let the cupcakes cool completely in their tin they will end up soggy (trust me, I’ve tried to skip this step and have regretted it!)
How to Prepare the Vanilla Buttercream Frosting
Vanilla Buttercream Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons whole milk (start with 2 and add more as needed for proper consistency)
1. In a large mixing bowl, beat the softened butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, and continue to beat until well combined and fluffy.
3. Add the vanilla extract.
4. Add the milk one tablespoon at a time, until you reach your desired consistency.
Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost the cupcakes with the vanilla buttercream frosting. Get creative with your frosting design!
Flavor Variations
While this basic lemon cupcake recipe is already delicious, there’s plenty of room for creativity. Consider experimenting with additional flavors and fillings to take your lemon cupcakes to the next level.
- Blueberry Burst: Fold in fresh blueberries to add bursts of sweetness to your cupcakes.
- Raspberry Delight: Mix in raspberries for a tart and colorful surprise.
- Lavender Infusion: Add a pinch of culinary lavender for an aromatic twist.
- More Lemon: Add lemon extract to your buttercream instead of vanilla for an extra dose of lemon.
Decorating Your Lemon Cupcakes
For that extra touch, garnish your cupcakes with a sprinkle of lemon zest, a fresh lemon slice or a decorative sugar candy. You could also add different colors to the vanilla frosting and experiment with different piping tips for different looks. The possibilities are endless!
Your lemon cupcakes with vanilla buttercream frosting are now ready to be savored. Share them with loved ones, serve them at gatherings, or treat yourself to a delightful homemade dessert.
Have you tried baking these lemon cupcakes? Share them with loved ones, serve at a gathering or treat yourself! Let me know your tips and flavor variations. I’d also love to see a photo of your cupcakes. Let’s celebrate the joy of baking together!
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