These Lemon Cupcakes with Lemon Cream Frosting taste like cupcakes you would buy at an expensive cupcake shop. Creamy lemon flavor in every bite!
Lemon Cupcakes with Lemon Cream Frosting
These Lemon Cupcakes with Lemon Cream Frosting disappear within minutes at our house. They taste like something you would buy at an expensive cupcake shop. The secret ingredient is Buttermilk! It makes them very moist and dense, similar to our Coconut Cake Recipe, and are best if frozen overnight. The lemon cream frosting is to die for, I could eat it with a spoon right out of the mixing bowl!
If you are planning a celebration of any kind, cupcakes are the way to go. Birthday parties, baby showers, bridal showers, graduation parties, school parties are all more fun when cupcakes are served. Over the past few years, gourmet cupcakes have become very popular. It doesn’t take much effort to go a step beyond the store bought cake mix and pre-made frosting. These yummy Lemon Buttermilk Cupcakes are the perfect example of how easy it is. We have more delicious options for fancy (but, easy) cupcakes below.
More Cupcake Recipes
- Tasty Coconut Cupcakes – These light and fluffy coconut cupcakes are topped with the most amazing creamy coconut frosting.
- Easy Filled Cupcakes – Great tips on how to easily make frosting filled cupcakes with a cake mix.
- Nutella Swirl Mini Cupcakes – Nutella is swirled into these mini cupcakes with a delicious raspberry cream frosting.
- Mounds Cupcakes – If you are a fan of Mounds candy bars, you will love these cupcakes!
- Cherry Limeade Cupcakes – Sweet, zesty lime cupcakes topped with a sweet cherry frosting.
- Ice Cream Cone Cupcakes – These cupcakes don’t require a liner, they are baked in an ice cream cone!
How to make Lemon Cupcakes with Lemon Cream Icing
Ingredients
- 3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 2 cup sugar
- 4 eggs
- 1 tablespoon vanilla
- 1/3 cup lemon juice
- 2 tablespoon lemon zest
- 1 cup buttermilk
Lemon Cream Icing:
- 12 oz cream cheese softened
- 10 oz lemon curd (I usually find this by the jam/jelly at the grocery store)
Instructions
- Preheat oven to 375 degrees. Place about 30 paper cupcake liners into cupcake tins.
- Sift together dry ingredients (flour, baking powder, soda, and salt).
- In separate bowl, mix together sugar and butter until fluffy.
- Add eggs one at a time, beating each egg until incorporated before adding the next.
- Add vanilla, lemon juice, and lemon zest.
- Add dry ingredients, alternating with buttermilk, (about 1/3 at a time) until all combined.
- Fill cupcake liners about 3/4 full.
- Bake at 375 degrees for about 17 minutes or until toothpick comes out clean.
- Cool on baking rack.
- I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!
Frosting: Beat cream cheese with mixer until smooth. Slowly add lemon curd. Mix until well combined and fluffy. Spread over cooled cupcakes.
- Regular cream cheese frosting is also really yummy on these cupcakes!
Regina R Miller says
Made this in 2021 for an Easter dessert! I couldn’t find the cupcake pans I wanted to use so turned it into a two layer cake instead. Used 2 round cake pans and cut out some parchment to place on the bottom of the round, I did use my butter wrappers from the softened butter to “grease” the sides of my pan just so I wouldn’t have any oopsies taking out of the pan (I have experience with that for sure). They cooled in pan and now cooling on the rack, ready to frost/ice up. I also added some cooking lavender that I had in my baking spice basket that I never get to use. It is fragrant with the perfect cakey lemony lavender scent in the kitchen right now. Will post the finished product later on Insta and tag so you can see the results. Perfect recipe to find and hope everyone enjoys the finished product tomorrow!
Doreen says
I would like to make this as a cake. What size pan or pans and cooking time would You suggest I use.
Thanks. It sounds delicious.
Favorite Family Recipes says
I haven’t made it as a cake before, so I’m not sure. Usually cupcake recipes that make two dozen cupcakes will fit in a 9×13 baking dish. I would start there!
Regina R Miller says
Doreen – I used two 9 inch round cake pans and it provided two low-mid size layers. You may just want to use one for a one layer cake if you want a “thicker” slice. I’m hoping to add either lemon curd to the middle or another interesting middle layer – still deciding -before frosting. Hope that helps if anyone is converting. I’m just thrilled with the outcome of the cake. It is PERFECT! A keeper for sure.
Deborah says
Do these lemon cupcakes need to be stored in the refrigerator after they are iced?
Favorite Family Recipes says
It depends on how long you are wanting to store them. Usually you are fine without refrigerating but if you are worried about it you can err on the side of caution and just refrigerate. Hope this helps!
Rebecca O says
I did not make the frosting as I plan to use a lavender infused frosting But the actual cupcakes came out delicious!! WOnderful lemon flavor. Soft, airy and bakery quality!
Favorite Family Recipes says
Ooh lavender goes so well with lemon— that seriously sounds SO amazing! Thanks for the idea. Totally trying this next time!
JN says
I was a little disappointed. My cupcakes were dense and the icing too runny. I ended up adding powdered sugar to it to thicken it up. The flavor was great though.
Regina R Miller says
Add the lavender. It is ridiculously a wonderful and scented pretty combo with the delicious lemon baked cake. Our house smells incredible right now!
Kimberly says
Hi! Im new to baking…. my question is… do i use self rising or all purpose flour?? Thanks!
Favorite Family Recipes says
We just used all-purpose for this recipe 🙂
Lisa says
It sounds like this recipe makes 30 cupcakes, is that true and can I halve the recipe?
Thanks!
Echo says
Yes, it makes 30 cupcakes. You can definitely half the recipe for 15 cupcakes. You’ll want to be sure to evenly distribute the batter as you fill the cupcake liners. Thanks for asking!
kacie says
These turned out fantastic with no changes to the recipe…like bakery cupcake fantastic!
Ansa Hogan says
How many cupcakes will this recipe make?
melissa says
If I made this in round cake pans would it be 2 or 3 9 inch pans??……thinking of making it for Christmas this year 🙂
Erica says
Sure! Give it a try! I’m not sure how many it would fill though :\
Lamchops says
Ok, I have made these twice. Love the cake-nice & moist. Love the flavor of the “frosting” I just cannot get it to look pretty. It is too wet & it slides down the cake. I have cooled cupcakes before too. I have added powdered sugar to stiffen & that does not do the trick. What am I missing?
Elise says
Not sure why that happened, maybe the lemon curd you’re using isn’t as thick as the one I use. I have 2 suggestions you could try. First, don’t soften the cream cheese and second, use 1/2 c. less lemon curd than is in the recipe. Let me know if that helps!
Lee says
I have heaps of lemon,.. Found the Lemon recipe of yours ( that’s what I after, makes with real lemon). Turn out just perfect with your homemade Lemon curd. Will made for my girl 6 birthday. To share with her class mate! Thank you so much for sharing your recipe. JUST LOVE IT!
Emily Walker says
I’m so glad that you loved it! Thanks for your kind review!!
Shawn says
Can cake flour be used for a softer texture?
Favorite Family Recipes says
I haven’t used cake flour in these before, but let me know how it goes if you do try it!
Amy B says
lemon curd and cream cheese and that’s it?? why didn’t i think of that??
looks yummy!
Diana says
I’m making these for sure.
Kaylinne says
Thanks so much for sharing this recipe!!! I LOVE lemon cake and can’t wait to make these. The frosting sounds fantastic. By the way . . . . love you guys. I have made tons of your recipes and enjoyed them all. You’re great!!! Thanks again.