These lemon cupcakes are moist and fluffy with the most delicious lemon buttercream frosting. Both the cupcakes and frosting contain lemon zest and lemon juice, resulting in an incredible lemon flavor which is the perfect balance of sweet and tangy.
Are you a fan of lemon desserts?
Then you’ve come to the right place today, for a double lemon cupcake recipe with homemade lemon buttercream frosting!
I almost called it icing, but fun fact: frosting is a little bit thicker than icing, and frosting is what is used in pipettes or easier spread across cakes and cupcakes.
Here’s what you’ll need to make these amazing lemon cupcakes, along with some baking tips:
Butter – Unsalted butter is used in these cupcakes and frosting, however this can be substituted with salted butter. If using salted butter, consider reducing or omitting the added salt in the cupcake batter and frosting.
Granulated sugar – These cupcakes taste best when made with granulated sugar, however the granulated sugar could be substituted with a combination of half brown sugar and half granulated sugar.
Eggs – 2 large sized eggs are used in the cupcake batter.
Lemon juice – Freshly squeezed lemon juice tastes best in both the cupcake batter and frosting, however bottled lemon juice can be used if fresh lemons are not available.
Lemon zest – Use finely grated zest from fresh lemons. If using bottled lemon juice, omit the lemon zest. Lemon extract could be added to the batter and frosting to enhance the lemon flavor.
Vanilla extract – The vanilla extract can be homemade, or can be substituted with 1 teaspoon of vanilla essence.
All purpose flour – Standard all purpose flour is used in this recipe.
Baking powder – Not to be confused with baking soda.
Salt – The amount of salt added in the cake batter and frosting can be increased or decreased to suit personal tastes.
Milk – Whole fat milk is used in the cupcake batter. Lower fat varieties of milk can be used, however this may slightly affect the taste and texture of the baked cupcakes.
Powdered sugar – Powdered sugar, or confectioners sugar, is used to make the lemon buttercream frosting.
With less than a dozen ingredients, you’ll have these zesty lemon cupcakes whipped up in no time!
Well actually more like just over an hours time.
Perfect for a spring or summer birthday, party, holiday like Easter, or any gathering that includes people who love lemon!
Lemon Cupcakes with Lemon Buttercream Frosting
These lemon cupcakes are moist and fluffy with the most delicious lemon buttercream frosting. Both the cupcakes and frosting contain lemon zest and lemon juice, resulting in an incredible lemon flavor which is the perfect balance of sweet and tangy.
Ingredients
For the cupcakes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 teaspoon finely grated lemon rind
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
For the lemon buttercream frosting:
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1/4 cup lemon juice
- 1 teaspoon finely grated lemon rind
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F/180°C. Line a 12 hole muffin tin
with paper cupcake liners and set aside. - Add the softened butter and granulated sugar to the bowl of a stand
mixer. Beat on high speed using a flat beater attachment for 3 minutes or until pale and creamy. - Add the eggs, lemon juice, lemon rind and vanilla extract to the butter mixture and beat on a medium speed until well combined, scraping the sides of the bowl as necessary with a silicone spatula.
- Add the flour, baking powder and salt to the stand mixer and beat on a low speed until just combined. Add the milk and beat on a low speed until smooth.
- Use a spoon or cookie scoop to divide the batter between the paper cupcake liners. Bake for 20 minutes, or until cooked through.
- Allow to cool in the tin for 5 minutes before transferring to a wire cooling rack to cool completely.
- To make the lemon buttercream frosting, add the softened butter to the
bowl of a stand mixer and beat on a high speed using a wire whisk attachment for 2 minutes, or until pale and creamy. - Add the powdered sugar, 1 cup at a time, beating on a low speed between each addition to combine.
- Add the lemon juice, lemon rind and salt and beat on a high speed for 2 minutes, or until the frosting is pale and fluffy.
- Transfer the buttercream to a piping bag fitted with a piping tip. Pipe the frosting onto the cooled cupcakes.
Notes
- The cupcakes are cooked through if they spring back when lightly touched in the center. Alternatively, a skewer or toothpick can be inserted into the center of a cupcake. If the skewer or cupcake comes out clean or with a few crumbs, the cupcakes are cooked through.
- Add a small amount of extra lemon juice or a splash of milk if the frosting is too thick.
- Store these cupcakes in an airtight container at room temperature for up to 3 days, or alternatively in the fridge for up to 5 days.
- These cupcakes are suitable to freeze if left un-frosted. Freeze in an airtight container for up to 3 months. Thaw at room temperature completely before frosting.
Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 405Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 339mgCarbohydrates: 62gFiber: 1gSugar: 45gProtein: 4g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also get email updates with new recipes (you can opt-out any time).