close-up of lemon cupcakes topped with swirled lemon buttercream and a small lemon slice garnish
Introduction
Lemon Cupcakes with Lemon Buttercream are my go-to when I need something cheerful, easy, and guaranteed to disappear fast. They’re sweet, a little tangy, and so fluffy you’ll want a second before you even finish the first.
The standout feature here is using both lemon zest and lemon juice. Zest gives you bold lemon flavor without extra liquid, and juice adds that fresh, bright pop. Then we finish with lemon buttercream—smooth, creamy, and loaded with citrus.
Bring these Lemon Cupcakes with Lemon Buttercream to a birthday, baby shower, or weekend dinner and watch people hover near the dessert table. Everyone asks for the recipe.
Why You’ll Love This Lemon Cupcakes with Lemon Buttercream
- Better than bakery: Bright lemon flavor and ultra-soft crumb, made right at home.
- Easy cupcake batter: Simple ingredients and no complicated steps.
- Creamy, pipeable frosting: Lemon buttercream holds swirls beautifully.
- Perfect balance: Sweet + tart without making your mouth pucker.
- Make-ahead friendly: Bake the cupcakes ahead and frost later.
- Crowd-pleaser: A classic party dessert that feels fresh and light.
Ingredients for Lemon Cupcakes with Lemon Buttercream
Lemon Cupcakes
- Unsalted butter (1/2 cup, softened): Adds buttery flavor and tender crumb.
- Granulated sugar (1 cup): Sweetness and softness.
- Eggs (2 large): Structure and richness.
- Vanilla extract (1 1/2 teaspoons): Makes the lemon taste more “rounded.”
- All-purpose flour (1 1/2 cups): The base. Spoon and level for best texture.
- Baking powder (2 teaspoons): Helps the cupcakes rise tall.
- Salt (1/2 teaspoon): Keeps the flavor balanced.
- Milk (1/2 cup): Moisture. Whole milk is ideal, but any milk works.
- Lemon zest (1 1/2 tablespoons): Big lemon flavor—zest first, then juice.
- Lemon juice (1/3 cup): Fresh is best for a bright, clean taste.
Lemon Buttercream
- Unsalted butter (1 cup, softened): The creamy base.
- Confectioners’ sugar (4 1/2 cups): Sweetness and structure.
- Fresh lemon juice (2 1/2 tablespoons): Lemon flavor and smooth texture.
- Heavy cream (2 tablespoons): Makes frosting extra creamy and pipeable. Substitute: milk.
- Lemon zest (2 teaspoons): More lemon punch.
- Pinch of salt: Balances sweetness.
Lemon Cupcakes with Lemon Buttercream Recipe
- 1. Preheat oven to 350°F and line a 12-count muffin pan with liners.
- 2. Cream butter and sugar on medium-high for 2 minutes, until fluffy. This helps make the cupcakes light.
- 3. Beat in eggs one at a time, then mix in vanilla.
- 4. Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients and milk in turns, mixing on low just until combined.
- 5. Stir in lemon zest and lemon juice. The batter should look creamy and smooth.
- 6. Fill liners about 2/3 full. Bake 18–22 minutes, until a toothpick comes out clean.
- 7. Cool cupcakes completely before frosting. Warm cupcakes melt buttercream—sad but true.
- 8. Beat butter for the frosting until smooth, then add confectioners’ sugar, lemon juice, cream, zest, and a pinch of salt. Whip until fluffy. Pipe or spread on cooled cupcakes.
Tips for Perfect Lemon Cupcakes with Lemon Buttercream
- Use room-temp butter and eggs for a smooth batter.
- Don’t overmix once flour goes in—overmixing makes cupcakes tough.
- Zest lemons before juicing to make life easier.
- Cool cupcakes fully before frosting (seriously, trust me).
- If frosting feels thick, beat in 1 teaspoon cream at a time until silky.
- If frosting feels loose, add a little more confectioners’ sugar.
Variations & Substitutions
- Fill them: Spoon in lemon curd for a punchy center.
- Add berries: Top with fresh raspberries or strawberries.
- Make it lighter: Use milk instead of heavy cream in the frosting.
- Swap citrus: Try lime or orange zest/juice.
- Make mini cupcakes: Bake 10–12 minutes and keep an eye on them.
- “Lazy” topping: Dollop whipped cream and sprinkle zest.
Storing & Reheating
Store frosted cupcakes in an airtight container in the fridge for 3–4 days. Bring to room temp before serving for the softest texture.
Freeze unfrosted cupcakes up to 2 months. Thaw at room temp, then frost fresh.
Serving Suggestions & Pairings
- Serve with iced tea, hot coffee, or lemonade.
- Pair with fresh berries for a springy dessert plate.
- Perfect for parties—easy to transport and serve.
- Great as a weekend baking project with minimal cleanup.
Reader Review: “These tasted like a bakery cupcake but brighter and fresher. The lemon buttercream is unreal!”
Lemon Cupcakes with Lemon Buttercream Recipe Card
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 3 hours (includes cooling)
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Ingredients
Cupcakes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 tablespoons lemon zest
- 1/3 cup fresh lemon juice
Lemon Buttercream
- 1 cup unsalted butter, softened
- 4 1/2 cups confectioners’ sugar
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream (or milk)
- 2 teaspoons lemon zest
- Pinch of salt
Instructions
- 1. Preheat oven to 350°F. Line a muffin pan with liners.
- 2. Cream butter and sugar 2 minutes. Beat in eggs and vanilla.
- 3. Mix dry ingredients. Add dry + milk alternating, mixing just until combined.
- 4. Stir in lemon zest and juice. Fill liners 2/3 full.
- 5. Bake 18–22 minutes. Cool completely.
- 6. Beat frosting ingredients until fluffy. Pipe or spread onto cupcakes.
If you bake these, drop a comment—would you add lemon curd in the center, or keep them classic?