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Lemon cupcakes topped with vanilla buttercream, lemon zest, and a lemon slice.

Lemon Cupcakes Recipe

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 209 kcal

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1 1/2 tablespoons lemon zest
  • 1/3 cup fresh lemon juice
  • Vanilla buttercream for topping
  • Lemon slices for garnish optional

Instructions
 

  • Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners for easy removal.
    Butter, lemons, eggs, and baking utensils for lemon cake batter preparation.
  • Cream the butter and sugar using a mixer on medium-high until fluffy, about 2 minutes. Add eggs and vanilla, mixing until just combined.
    A hand pouring milk and lemon juice into the lemon cupcake batter.
  • Whisk together flour, baking powder, and salt. Gradually mix into wet ingredients, then slowly incorporate milk, lemon juice, and zest until just combined.
    Lemon cupcake batter in a bowl with lemon wedges.
  • Fill cupcake liners 2/3 full with batter and bake for 18-22 minutes, or until a toothpick comes out clean. Allow to cool before frosting.
  • Frost the cooled cupcakes with vanilla buttercream and garnish with lemon zest if desired.

Nutrition

Calories: 209kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 184mgFiber: 1g
Keyword lemon cupcakes
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