Why You’ll Love This Recipe
- Fresh and Tangy Flavor: Made with freshly squeezed lemon juice and zest, these cupcakes deliver an authentic citrus taste.
- Soft and Tender Crumb: The use of cake flour ensures a light and fluffy texture that’s sure to please.
- Versatile and Elegant: Ideal for occasions like Easter, Mother’s Day, bridal showers, or any time you crave a sweet, tangy dessert.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for both beginners and experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Lemon Cupcakes:
- 1½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ¼ teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup freshly squeezed lemon juice
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions
Prepare the Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add Vanilla: Mix in the vanilla extract until combined.
- Incorporate Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and spreadable.
Assemble the Cupcakes:
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
- For an extra touch, garnish with a small lemon slice, a twist of lemon zest, or a candied lemon peel.
Servings and Timing
- Servings: 12 cupcakes
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Variations
- Lemon Cream Cheese Frosting: Enhance the lemon flavor by adding 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the frosting.
- Berry Burst: Fold fresh blueberries or raspberries into the batter for a fruity twist.
- Gluten-Free Option: Substitute the cake flour with a gluten-free all-purpose baking mix.
- Lemon Curd Filling: Fill the center of each cupcake with a spoonful of lemon curd for an extra burst of citrus flavor.
Storage/Reheating
- Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before frosting and serving.
- Serving: For the best flavor and texture, allow the cupcakes to come to room temperature before serving.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can make a simple cake flour substitute by measuring 1½ cups of all-purpose flour, removing 3 tablespoons, and replacing them with 3 tablespoons of cornstarch. Whisk together and sift before using.
How can I make the frosting less sweet?
To reduce the sweetness, you can decrease the amount of powdered sugar to 3 cups and add a pinch of salt to balance the flavors.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day of serving for optimal freshness.
What other frostings pair well with lemon cupcakes?
A vanilla buttercream, raspberry frosting, or coconut frosting would complement the lemon flavor nicely.
Can I freeze the cupcakes?
Yes, unfrosted cupcakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before frosting and serving.
How do I prevent the cupcakes from being dense?
Ensure that you don’t overmix the batter, as this can lead to dense cupcakes. Mix until the ingredients are just combined.
Can I use bottled lemon juice?
Freshly squeezed lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
Can I use another type of frosting?
Yes! These cupcakes also pair well with lemon buttercream, Swiss meringue buttercream, or even a light whipped cream frosting.
What can I use to pipe the frosting if I don’t have a piping bag?
You can use a zip-top bag with the corner snipped off or simply spread the frosting with a knife or spatula.
How do I make these cupcakes extra moist?
Make sure not to overbake them, and consider adding an extra tablespoon of lemon juice or sour cream to the batter for added moisture.
Conclusion
Lemon Cupcakes with Cream Cheese Frosting are the perfect balance of sweet and tangy, making them a refreshing dessert for any occasion. The bright citrus flavor, combined with the rich, creamy frosting, creates an irresistible treat that is sure to be a hit with family and friends. Whether you’re baking for a celebration or simply treating yourself, these cupcakes are a must-try. Give them a go and enjoy a burst of sunshine in every bite!
Lemon Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Cupcakes with Cream Cheese Frosting are a bright and tangy treat, made with fresh lemon zest and juice for an authentic citrus flavor. Topped with a rich and creamy frosting, they’re perfect for spring, summer, and special occasions like Easter or Mother’s Day!
Ingredients
For the Lemon Cupcakes:
- Cake flour – 1½ cups
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Unsalted butter – ½ cup, softened
- Granulated sugar – 1 cup
- Eggs – 2 large
- Whole milk – ½ cup
- Vanilla extract – ¼ teaspoon
- Lemon zest – 1 tablespoon
- Fresh lemon juice – ¼ cup
For the Cream Cheese Frosting:
- Unsalted butter – ½ cup, softened
- Cream cheese – 8 ounces, softened
- Powdered sugar – 4 cups, sifted
- Vanilla extract – 1 teaspoon
Notes
✅ Lemon Cream Cheese Frosting – Add 2 tablespoons lemon juice + 1 tablespoon lemon zest for extra citrus flavor.
✅ Berry Burst – Fold in blueberries or raspberries into the batter.
✅ Gluten-Free Option – Use a gluten-free all-purpose baking mix.
✅ Lemon Curd Filling – Add a spoonful of lemon curd to the center of each cupcake for an extra tangy surprise.
