These lemon cupcakes are a burst of sunshine in every bite, combining zesty citrus with sweet, fluffy perfection. The moist, tender crumb is balanced by a velvety frosting that melts on your tongue, creating a harmony of tangy and creamy flavors. Ready in just under an hour, they’re a delightful treat that’s as easy to make as it is irresistible.
Each cupcake is a mini masterpiece, offering a refreshing escape from the ordinary with its bright, lemony aroma and indulgent texture. Whether for a special occasion or a simple afternoon pick-me-up, these cupcakes promise to brighten your day. With their golden tops and luscious frosting, they’re as beautiful as they are delicious, making every bite a moment to savor.
Ingredients for Lemon Cupcakes
- For the Cupcakes:
- ¼ cup (56 g) unsalted butter, softened
- ¼ cup (60 ml) canola oil (or any neutral oil)
- ¾ cup (150 g) granulated sugar
- 2 Tablespoons lemon zest (from about 2 lemons)
- 2 large eggs, lightly beaten (room temperature preferred)
- ¾ teaspoon vanilla extract
- 1 ½ cups (185 g) all-purpose flour (may substitute cake flour)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (118 ml) buttermilk (or substitute with milk + ½ tsp lemon juice)
- 2 Tablespoons fresh lemon juice
- For the Frosting:
- ½ cup (113 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened (brick-style, not spreadable)
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract (optional, for extra lemon flavor)
- ¼ teaspoon salt
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 4 cups (500 g) powdered sugar
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside.
- Make the cupcake batter: In a large bowl, beat the softened butter with an electric mixer until creamy. Scrape down the sides of the bowl, then add the canola oil, sugar, and lemon zest. Beat again until creamy and well combined.
- Add the eggs and vanilla extract to the butter mixture. Stir well until completely combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a large measuring cup, briefly stir together the buttermilk and lemon juice.
- Combine wet and dry ingredients: Gradually stir about a third of the flour mixture into the wet ingredients until just combined. Add half of the buttermilk mixture and stir again. Repeat, alternating flour and buttermilk, until all ingredients are combined. Be careful not to overmix.
- Bake the cupcakes: Evenly divide the batter into the prepared muffin tin, filling each liner about ⅔ full. Bake for 17-18 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely before frosting.
- Make the frosting: In a large bowl, beat the softened butter and cream cheese together until well combined. Add the lemon zest, vanilla extract, lemon extract (if using), salt, and lemon juice. Beat until smooth.
- Gradually add the powdered sugar, mixing on low speed until completely combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
- Frost the cupcakes: Once the cupcakes are completely cool, spread or pipe the lemon cream cheese frosting onto them. Enjoy!
Storage and Reheating Tips
Store your lemon cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature and frost before serving.
Recipe Variations to Try
For a twist, swap the lemon zest and juice with orange or lime for a citrusy variation. You can also add a handful of fresh blueberries to the batter for a burst of flavor. If you’re feeling adventurous, try adding a teaspoon of poppy seeds for a delightful crunch. For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Equipment Guidance for Perfect Cupcakes
Using a stand mixer or electric hand mixer will make creaming the butter and sugar easier, but a sturdy whisk and some elbow grease will work too. A 12-count muffin tin with paper liners is essential for even baking. For frosting, a piping bag with a star tip will give your cupcakes a professional look, but a simple spatula works just as well.
Serving Suggestions for a Sweet Treat
Pair these lemon cupcakes with a cup of hot tea or coffee for a delightful afternoon snack. For a special occasion, serve them alongside a scoop of vanilla ice cream or a drizzle of raspberry sauce. Garnish with a twist of lemon zest or a sprinkle of powdered sugar for an extra touch of elegance.
Lemon Cupcakes
Ingredients
Lemon Cupcakes
- ¼ cup unsalted butter softened
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 Tablespoons lemon zest
- 2 large eggs lightly beaten, room temperature preferred
- ¾ teaspoon vanilla extract
- 1 ½ cups all-purpose flour may substitute cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- 2 Tablespoons fresh lemon juice
Lemon Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 oz cream cheese softened (brick-style, not spreadable)
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract optional
- ¼ teaspoon salt
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 4 cups powdered sugar
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Place butter in a large bowl (or in the bowl of a stand mixer) and use an electric mixer (or stand mixer) to beat until creamy.
- Scrape down the sides of the bowl and add oil, sugar, and lemon zest and beat again until creamy and thoroughly combined.
- Add eggs and vanilla extract and stir well until completely combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- In a large measuring cup, briefly stir together buttermilk and lemon juice.
- Using a spoon or spatula, gradually stir about a third of the flour mixture into wet ingredients until just-combined (don’t use an electric mixer here or you’ll be more likely to overmix the batter, resulting in dense/dry cupcakes). Add about half of the buttermilk mixture into the batter and stir until just combined. Repeat adding flour and buttermilk in this way until ingredients are completely combined, but don’t mix more than you need to. Be sure to scrape the sides and bottom of the bowl so all ingredients are combined.
- Evenly divide batter into prepared cupcake tin, filling each liner ⅔ of the way full. Transfer to 350F/175C oven and bake for 17-18 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before topping with lemon cream cheese frosting.
- Combine butter and cream cheese in a large bowl and use an electric mixer (or stand mixer) to beat until well-combined.
- Add lemon zest, vanilla extract, lemon extract (if using), salt, and lemon juice and beat well.
- Gradually, with mixer on low speed, add powdered sugar until completely combined. Scrape sides and bottom of bowl to make sure ingredients are well incorporated.
- Once cupcakes have cooled, spread or pipe lemon cream cheese frosting over cupcakes. Enjoy!