Best Lemon Cupcake Recipe

Our Best Lemon Cupcake Recipe starts with real lemon juice and zest for an intense lemony flavor!

Mr. Juggling Act’s family is full of great cooks, and get togethers are always a treat.  One of his aunts makes an amazingly moist and delicious lemon bundt cake that will charm even those who aren’t big lemon lovers. These cupcakes are based on her incredible recipe.

I read an article lately about the benefits of drinking lemon water. It seems that lemons are really good for your body.

I’m of the mindset that if a little is good, that a lot must be great. These lemon cupcakes are loaded with lemon juice and zest, so they must be good for you, right?!?

Lemon Cupcake Shopping List

Here’s what you will need to make this recipe:

• butter
• granulated sugar
• eggs
• pure vanilla extract
• all-purpose flour
• baking powder
• salt
• milk
• lemons
• powdered sugar
• yellow food coloring (optional)

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How to Make the Best Lemon Cupcakes

1. First, preheat the oven to 350-degrees F.
2. Add cupcake liners to a 12-count muffin pan and set aside.
3. In an electric mixer fitted with a paddle attachment, cream together to the butter and sugar on medium-high for about 2-3 minutes.
4. Add the eggs and vanilla and beat until incorporated into the butter and sugar mixture.
5. Scrape down the bowl with a spoonula and set aside.
6. In another mixing bowl, sift together the flour, baking powder and salt.
7. After that, gently fold the butter mixture into the flour mixture.
8. Next, mix in the milk, lemon zest and lemon juice and stir to combine.
9. Take care not to overmix!
10. Spoon the lemon cupcake batter into the prepared muffin pan.
11. Bake the cupcakes for 18-22 minutes until a tester inserted into the middle comes out clean.
12. Remove from the oven and allow to cool completely before frosting.

How to Make the Best Lemon Frosting

1. In a stand mixer, cream together the butter and lemon zest and juice.
2. Set the mixer to medium and add in the powdered sugar one cup at a time.
3. Continue until all the sugar has been incorporated.
4. Add 1-2 drops of yellow food coloring (if desired) and mix to combine.
5. Add the lemon frosting to a pastry bag fitted with a star tip and pipe onto cooled cupcakes.

More Lemon Sweets

• Lemon Poppyseed Linzer Cookies
• Lemon Zucchini Bread
• Raspberry Lemon Pull-Apart Rolls

Decorating Cupcakes

I love getting creative with my cupcake decorations, and so does Miss Olivia. She really loves to add lots of sprinkles, especially. I like using a simple star tip for a pretty swirl. A lemon wheel looks beautiful, but should be added just before serving. You can also decorate with edible flowers or candy lemon wedges.

Lemon Cupcake Variations

This isn’t just the best lemon cupcake recipe, it’s a great base to have in your recipe box. Here are some other ways you can use it:

• Mini Cupcakes – bake for 11-13 minutes until a tester comes out clean.
• Layer Cake – double the recipe and bake in 3 9-inch cake pans for 22-26 minutes until a tester comes out clean.

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Best Lemon Cupcake Recipe

Moist and fluffy lemon cupcakes are less than an hour away with this amazingly easy recipe.

If you’d prefer a more traditional lemon dessert – try my Lemon Bread with Lemon Glaze – it’s sure to please.

Not ready to make it yet? Don’t forget to pin this recipe for later.

When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!

And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Lemon Cupcakes and Frosting

This is the best Lemon Cupcake Recipe ever! You'll love the zesty flavor.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Best Lemon Cupcake Recipe

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 12 cupcakes

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Equipment

• Muffin Tin – 12 Count
• Stand Mixer
• Spoonula
• Liquid Measuring Cup
• Dry Measuring Cups
• Measuring Spoons

Ingredients

Lemon Cupcakes

• 1/2 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 teaspoons pure vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• zest + fresh juice of two medium lemons

Lemon Buttercream Frosting

• 1 cup butter – Softened
• 5 cups powdered sugar
• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice

Instructions

Lemon Cupcakes

• First, preheat the oven to 350-degrees F.
• Add cupcake liners to a 12-count muffin pan and set aside.
• In an electric mixer fitted with a paddle attachment, cream together to the butter and sugar on medium-high for about 2-3 minutes.
• Add the eggs and vanilla and beat until incorporated into the butter and sugar mixture.
• Scrape down the bowl and set aside.
• In another mixing bowl, sift together the flour, baking powder and salt.
• After that, gently fold the butter mixture into the flour mixture.
• Next, mix in the milk, lemon zest and lemon juice and stir to combine.
• Take care not to overmix!
• Spoon the lemon cupcake batter into the prepared muffin pan until each well is 2/3 of the way full.
• Bake the cupcakes for 18-22 minutes until a tester inserted into the middle comes out clean.
• Remove from the oven and allow to cool completely before frosting.

Lemon Buttercream Frosting

• In a stand mixer, cream together the butter and lemon zest and juice.
• Set the mixer to medium and add in the powdered sugar one cup at a time.
• Continue until all the sugar has been incorporated.
• Add 1-2 drops of yellow food coloring (if desired and mix to combine.
• Add the lemon frosting to a pastry bag fitted with a star tip and pipe onto cooled cupcakes.

Nutrition

Serving: 1cupcake

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Did you make this?

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