Easy Lemon Cupcakes

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

Course Dessert

Cuisine American

Keyword Best Lemon Cupcake Recipe

Prep Time 10

Cook Time 18

Total Time 28

Servings cupcakes

Calories 501kcal

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.
½ cup unsalted butter, 1 cup granulated sugar
Add the eggs and vanilla and beat until incorporated into the butter and sugar mixture.
2 large eggs, 1-½ teaspoons pure vanilla extract
Scrape down the bowl and set aside.
In another mixing bowl, sift together the flour, baking powder and salt.
1-½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon 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.
½ cup milk, zest + fresh juice of two medium lemons
Take care not to overmix!
Spoon the lemon cupcake batter into the prepared muffin pan until each well is ⅔ 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.

In a stand mixer, cream together the butter and lemon zest and juice.
1 cup butter - Softened, ¼ cup freshly squeezed lemon juice, 1 tablespoon lemon zest
Set the mixer to medium and add in the powdered sugar one cup at a time.
5 cups powdered sugar
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.