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Three Lemon Buttermilk Cupcakes with white frosting and lemon zest on top

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!
Course Dessert
Cuisine American
Keyword cupcakes
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 30
Calories 237kcal
Author Echo Blickenstaff


Lemon Cream Icing:

  • 12 oz cream cheese softened
  • 10 oz lemon curd (I usually find this by the jam/jelly at the grocery store)


  • 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!



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