These Easy Lemon Cupcakes with Lemon Buttercream Frosting are bursting with a tangy lemon flavor in both the cupcakes and the frosting, offering a perfect balance of sweet and tart. For a delightful variation, you might also enjoy my Strawberry Lemon Cupcakes, which use the same lemon cupcake base paired with a fruity strawberry buttercream.
Ingredients & Substitutions
This recipe consists of two main components: the lemon cupcakes and the lemon buttercream frosting.
Room Temperature Ingredients: For best results, ensure that key ingredients like butter, eggs, and milk are at room temperature before you start. This helps achieve the perfect texture for both the cupcakes and the buttercream.
Butter: Use unsalted butter for both the cupcakes and the frosting. Unsalted butter gives you better control over the salt content, ensuring the best flavor and texture.
Lemon Juice: Freshly squeezed lemon juice is recommended for the brightest and most authentic lemon flavor.
Lemon Extract: When making the lemon buttercream, start with just 1 teaspoon of lemon extract and adjust to taste. Remember that the combined flavor of the buttercream and cupcakes will deliver a strong lemony punch!
Food Coloring: Adding yellow food coloring to the buttercream is optional, but it can give your cupcakes a vibrant, sunny appearance. Feel free to experiment with different colors for a fun twist!
How to Pipe the Frosting
To pipe the frosting, fill a pastry bag fitted with an 8B tip. Start at the center of each cupcake, apply pressure, and move the bag in a circular motion around the cupcake. For a taller swirl, build up the frosting by circling around 2-3 times. It’s an easy way to make your cupcakes look professional!
How to Store Lemon Cupcakes
Store your frosted lemon cupcakes in an airtight container at room temperature for 4-5 days.
Can I Freeze Lemon Cupcakes?
Yes! You can freeze the cupcakes before frosting them with the lemon buttercream. Allow the cupcakes to cool completely, then store them in a freezer-safe container for up to one month. When ready to enjoy, thaw the cupcakes in the refrigerator and frost them with the buttercream.
Ingredients
Lemon Cupcakes:
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick or 115 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1½ tablespoons lemon zest
- ½ cup (120 g) whole milk, room temperature, divided
- 4 tablespoons fresh lemon juice, divided
Lemon Buttercream:
- 6 tablespoons unsalted butter, room temperature
- 1-3 teaspoons lemon extract
- 2 teaspoons whole milk, or more as needed
- 5 drops yellow food coloring, more or less as desired
- 2 cups (250 g) confectioners’ sugar, or more as needed
Instructions
Lemon Cupcakes:
- Preheat your oven to 375°F (190°C). Line a 12-count cupcake tin with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, add the butter and sugar. Using a hand mixer, beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon zest until combined.
- To the butter mixture, add about one-third of the flour mixture, followed by half of the milk and lemon juice. Repeat the process, ending with the remaining flour mixture. Mix until just combined, being careful not to overmix.
- Fill the prepared cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Lemon Buttercream:
- In a large mixing bowl, combine the butter, lemon extract, and milk. Using a hand mixer on medium speed, beat the ingredients together until smooth. If desired, add yellow food coloring at this stage.
- Gradually add the confectioners’ sugar, beating on low speed until the frosting reaches your desired consistency. You can add more sugar if needed for a thicker texture.
Assembly:
- Once the cupcakes are completely cooled, frost them with the lemon buttercream.
Serve and enjoy your bright and tangy lemon cupcakes!
