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–+ servings
Lemon Cupcakes on a cake stand.
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5 from 7 votes

Lemon Cupcakes with Lemon Cream Frosting

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 Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: cupcakes
Servings: 24
Calories: 237kcal
Author: Echo Blickenstaff

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.
    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 1/3 at a time) until all combined.
    Mixing bowl with Lemon Cupcake batter and mixing paddle in the bowl.
  • Fill cupcake liners about 3/4 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.

Video

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

Calories: 237kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 193mg | Potassium: 66mg | Fiber: 1g | Sugar: 20g | Vitamin A: 385IU | Vitamin C: 1.6mg | Calcium: 34mg | Iron: 0.7mg