Lemon Cupcakes with Lemon Cream Frosting

5 from 7 votes
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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!

Frosted Lemon Cupcakes with a lemon slice on top.
Featured with this recipe
  1. Ingredients in Lemon Cupcakes
  2. For the Lemon Cream Frosting
  3. How to Get Creamy, Fluffy Frosting
  4. Baking Suggestions for Cupcakes
  5. Frequently Asked Questions about Lemon Cupcakes
  6. More Cupcake Recipes
  7. How to make Lemon Cupcakes with Lemon Cream Icing
  8. Lemon Cupcakes with Lemon Cream Frosting 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.
Ingredients to make Lemon Cupcakes including lemon curd, eggs, lemons, vanilla, buttermilk, sugar, flour, cream cheese, butter, salt and baking soda.


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.
Jar of Lemon Curd with two fresh lemons for Lemon Cupcakes frosting.

How to Get Creamy, Fluffy Frosting

  1. First, make sure your cream cheese is at room temperature.
  2. Using the paddle attachment and an electric mixer or a hand mixer, whisk the cream cheese until light and fluffy.
  3. Add the lemon curd, a little at a time, mixing at medium speed, until it’s fully incorporated.
  4. Then, slowly add the powdered sugar, making sure to scrape the sides as you go. Then whip until light and fluffy.
Frosting Lemon Cupcakes with a piping tip and lemon slices on the top and sides.

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.
Baked Lemon Cupcakes on a cooking rack.

Frequently Asked Questions about Lemon Cupcakes

What is the secret to super moist 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.

Is it better to make cupcakes with water or milk?

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.

What does adding an extra egg do to cupcakes?

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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More Cupcake Recipes

How to make Lemon Cupcakes with Lemon Cream Icing

Lemon Cupcakes on a cake stand.

Lemon Cupcakes with Lemon Cream Frosting

5 from 7 votes
These Lemon Cupcakes with Lemon Cream Frosting taste like cupcakes you would buy at an expensive cupcake shop. Creamy lemon flavor in every bite!
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 24

Video

Equipment

  • Muffin tin

Ingredients

Lemon Cupcakes

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.
    Cupcake pan lined with paper liners for Lemon Cupcakes.
  • Sift together dry ingredients (flour, baking powder, soda, and salt).
    Bowl of sifted dry ingredients for Lemon Cupcakes.
  • In separate bowl, mix together sugar and butter until fluffy.
    Mixing bowl with creamed sugar and butter for Lemon Cupcakes.
  • Add eggs one at a time, beating each egg until incorporated before adding the next.
    Mixing bowl with creamed sugars and eggs for Lemon Cupcakes.
  • Add vanilla, lemon juice, and lemon zest.
    Mixing bowl with Lemon Cupcake batter and lemon zest.
  • Add dry ingredients, alternating with buttermilk, (about ⅓ at a time) until all combined.
    Mixing bowl with Lemon Cupcake batter and mixing paddle in the bowl.
  • Fill cupcake liners about ¾ full.
    Cookie scoop pouring Lemon Cupcake batter in the cupcake liners.
  • Bake at 375 degrees for about 17-20 minutes or until toothpick comes out clean.
    Cupcake pan with unbaked Lemon Cupcakes.
  • Cool on baking rack.
    Baked Lemon Cupcakes on a cooking 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.
    Mixing bowl with Lemon cream cheese frosting for the cupcakes.
  • Spread over cooled cupcakes or use a piping tip to swirl the frosting on top.
    Frosting Lemon Cupcakes with a piping tip and lemon slices on the top and sides.

Notes

*Regular cream cheese frosting is also really yummy on these cupcakes!
    • 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!

Nutrition Information

Calories: 237kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 51mgSodium: 193mgPotassium: 66mgFiber: 1gSugar: 20gVitamin A: 385IUVitamin C: 1.6mgCalcium: 34mgIron: 0.7mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

    1. 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!

  1. 5 stars
    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!

  2. 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.

    1. 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!

    2. 5 stars
      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.

    1. 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!

  3. 5 stars
    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!

    1. Ooh lavender goes so well with lemon— that seriously sounds SO amazing! Thanks for the idea. Totally trying this next time!

      1. 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.

      2. Add the lavender. It is ridiculously a wonderful and scented pretty combo with the delicious lemon baked cake. Our house smells incredible right now!

    1. 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!

  4. 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 🙂

  5. 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?

    1. 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!

      1. 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!

        1. I haven’t used cake flour in these before, but let me know how it goes if you do try it!

  6. 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.