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These Lemon Cupcakes with Lemon Cream Frosting taste like cupcakes you would buy at an expensive cupcake shop. Creamy lemon flavor in every bite!
Featured with this recipe
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. 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 with lemon buttercream frosting are the perfect example of how easy it is. If you are planning a celebration of any kind, this lemon cupcake recipe is the way to go. Birthday parties, baby showers, bridal showers, graduation parties, school parties are all more fun when cupcakes are served. If you love lemon desserts as much as I do, this treat is the way to go!
Ingredients in Lemon Cupcakes
Put away the box cake mix and try this homemade cupcake recipe. The buttermilk gives the cake a moist, dense texture with light citrus flavor. Here’s what you need:
- All purpose flour – about three cups. Make sure the flour mixture is sifted to avoid lumps in the batter.
- Baking powder – one teaspoon
- Baking soda – half a teaspoon
- Salt – half a teaspoon kosher salt
- Butter – one cup, softened to room temperature
- Sugar – two cups regular, granulated sugar
- 4 large eggs
- Vanilla extract – one tablespoon seems like a lot but it pairs beautifully with the fresh lemon juice
- Lemon juice – one third cup, either the juice from fresh lemons or from a bottle.
- Lemon zest – the zest adds another depth of flavor to the cupcake batter.
- Buttermilk – this “secret ingredient” is what gives the cake a super moist texture, similar to our Coconut Cake Recipe, and tastes best when cupcakes are frozen overnight.
For the Lemon Cream Frosting
This lemon cream cheese frosting is to die for, I could eat it with a spoon right out of the mixing bowl! And all you need are three ingredients:
- Cream cheese – about 12 ounces, softened to room temperature
- Lemon curd – find this by the jams and jellies at the grocery store.
- Powdered sugar – two pounds, a little more or less depending on how thick you like your lemon frosting.
How to Get Creamy, Fluffy Frosting
- First, make sure your cream cheese is at room temperature.
- Using the paddle attachment and an electric mixer or a hand mixer, whisk the cream cheese until light and fluffy.
- Add the lemon curd, a little at a time, mixing at medium speed, until it’s fully incorporated.
- Then, slowly add the powdered sugar, making sure to scrape the sides as you go. Then whip until light and fluffy.
Baking Suggestions for Cupcakes
For perfect cupcakes, there are a few tips to remember when baking:
- Use cupcake liners in the cupcake pan, or grease pans with baking spray.
- Scoop cake batter with an ice cream scooper so all the cupcakes are the same size. Don’t overfill the cups.
- Bake for about 15-17 minutes. The cakes are done when you push slightly into the cupcake with your finger and it regains its shape.
- Let cupcakes cool on a wire rack before icing.
Frequently Asked Questions about Lemon Cupcakes
Adding buttermilk to this recipe gives the cupcakes a moist, dense texture. Make sure not to overmix the batter, however. You need those air bubble in the batter that expand in the oven, giving a light and fluffy cake.
Whether you’re making homemade cake batter or using a mix, always add milk. The milk gives density, fat and much more flavor than water does.
Eggs help give a tender and moist cake. Tossing an extra egg gives the cake a more stable texture and extra flavor.
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Equipment
- Muffin tin
Ingredients
Lemon Cupcakes
- 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 Frosting
- 12 ounces cream cheese softened
- 10 ounces lemon curd (I usually find this by the jam/jelly at the grocery store)
- 2 pounds powdered sugar
Instructions
- Preheat oven to 375 degrees. Place about 24 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 ⅓ at a time) until all combined.
- Fill cupcake liners about ¾ full.
- Bake at 375 degrees for about 17-20 minutes or until toothpick comes out clean.
- Cool on baking rack.
Lemon Cream Frosting
- Beat cream cheese with mixer until smooth. Slowly add lemon curd and mix until it's combined. Add powdered sugar 1 cup at a time and mix until smooth and thick. Spread over cooled cupcakes.
- Spread over cooled cupcakes or use a piping tip to swirl the frosting on top.
Notes
-
- Use cupcake liners in the cupcake pan, or grease pans with baking spray.
-
- Scoop cake batter with an ice cream scooper so all the cupcakes are the same size. Don’t overfill the cups.
-
- Bake for about 15-17 minutes. The cakes are done when you push slightly into the cupcake with your finger and it regains its shape.
-
- Let cupcakes cool on a wire rack before icing.
- I like to freeze cupcakes overnight before frosting. Don’t know why, but they taste even better when I do!
Can you use regular milk instead of buttermilk?
You can but its even better if you mix a tablespoon of lemon juice in with the milk and let it sit for a few minutes first!
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!
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.
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!
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.
Do these lemon cupcakes need to be stored in the refrigerator after they are iced?
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!
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!
Ooh lavender goes so well with lemon— that seriously sounds SO amazing! Thanks for the idea. Totally trying this next time!
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.
Add the lavender. It is ridiculously a wonderful and scented pretty combo with the delicious lemon baked cake. Our house smells incredible right now!
Hi! Im new to baking…. my question is… do i use self rising or all purpose flour?? Thanks!
We just used all-purpose for this recipe 🙂
It sounds like this recipe makes 30 cupcakes, is that true and can I halve the recipe?
Thanks!
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!
These turned out fantastic with no changes to the recipe…like bakery cupcake fantastic!
How many cupcakes will this recipe make?
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 🙂
Sure! Give it a try! I’m not sure how many it would fill though :\
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?
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!
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!
I’m so glad that you loved it! Thanks for your kind review!!
Can cake flour be used for a softer texture?
I haven’t used cake flour in these before, but let me know how it goes if you do try it!
lemon curd and cream cheese and that’s it?? why didn’t i think of that??
looks yummy!
I’m making these for sure.
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.