Go Back

Easy Lemon Cupcakes with Creamy Frosting | Bright Buttery Dessert

Soft, fluffy lemon cupcakes topped with a tangy, creamy lemon buttercream. Bright citrus flavor and a tender, buttery crumb make these an easy, crowd-pleasing treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 cupcakes

Ingredients
  

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup neutral oil (canola or sunflower)
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/2 cup unsalted butter, room temperature (for frosting)
  • 4 ounces cream cheese, room temperature
  • 2 1/2 to 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon fresh lemon zest (for frosting)
  • 1 to 2 tablespoons fresh lemon juice (for frosting)
  • Pinch fine sea salt (for frosting)
  • 1 to 2 tablespoons heavy cream or milk (for frosting)

Instructions
 

Instructions

  • Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • Whisk together the flour, baking powder, and salt in a large bowl.
  • In another bowl, beat the butter and sugar for 2 to 3 minutes until pale and fluffy.
  • Beat in the oil until emulsified, then add the eggs one at a time, mixing well and scraping the bowl.
  • Mix in the lemon zest, lemon juice, and vanilla.
  • On low speed, alternately add the dry ingredients with the milk, beginning and ending with the dry, and mix just until smooth.
  • Divide the batter among the liners, filling each about two-thirds full.
  • Bake for 18 to 21 minutes until the tops spring back and a toothpick inserted comes out with moist crumbs.
  • Cool in the pan for 5 minutes, then transfer cupcakes to a rack to cool completely.
  • For the frosting, beat the butter and cream cheese for 2 minutes until creamy.
  • Add confectioners’ sugar gradually, beating on low to combine, then on medium until fluffy.
  • Mix in vanilla, lemon zest, lemon juice, and a pinch of salt.
  • Adjust consistency with heavy cream until light and spreadable, then beat for 1 minute to aerate.
  • Pipe or spread the frosting onto cooled cupcakes and garnish as desired.

Notes

Makes 12 standard cupcakes. For stronger lemon flavor, rub zest into the sugar before mixing. Do not overmix once flour is added. Unfrosted cupcakes keep airtight at room temperature for 2 days or freeze up to 2 months; frost after thawing. Frosted cupcakes should be refrigerated 3–4 days due to cream cheese; bring to room temperature before serving. Variations: fold in 3/4 cup floured blueberries, add 1 tablespoon poppy seeds, or fill with raspberry jam.