The Best Lemon Cupcakes with Buttercream Recipe (USA)

These lemon cupcakes are a perfect blend of soft, tender sponge and tangy, creamy frosting that'll lift your spirits with every single bite.

Whether it's a summer picnic, afternoon tea, or just a day when you need a little pick-me-up, these cupcakes are guaranteed to bring a smile to your face.

For the Cupcakes

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter
• Eggs
• Milk
• Fresh lemon juice
• Lemon zest

For the Lemon Buttercream Frosting

• Unsalted butter
• Powdered sugar
• Fresh lemon juice
• Lemon zest
• Salt (optional)

See the recipe card for exact quantities.

Instructions

Cupcake Preparation

1. Get Ready: Preheat your oven and line a muffin tray with cupcake cases.
2. Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream Butter and Sugar: Beat butter and sugar until light and fluffy. This creates a soft, airy texture.
4. Add Eggs: Add eggs one at a time, mixing thoroughly after each.
5. Add Wet Ingredients: Mix in milk, lemon juice, and zest. These bring moisture and that incredible lemony flavour.
6. Combine and Bake: Gently fold in dry ingredients. Fill cases ⅔ full and bake for 18-20 minutes.

Frosting

1. Prepare Buttercream: Beat butter until smooth and creamy.
2. Add Sugar: Gradually mix in powdered sugar.
3. Finish Frosting: Add lemon juice, zest, and a pinch of salt. Beat until light and fluffy.
4. Decorate: Once cupcakes are cool, frost generously. A little extra zest on top looks beautiful!

Substitutions

• Gluten-free: Use gluten-free flour blend
• Dairy-free: Replace butter with plant-based alternative
• Less Sugar: Reduce sugar slightly or use a sugar substitute

Variations

Mix things up with these fun twists:

• Lavender Lemon: Add dried lavender to the batter
• Coconut Twist: Sprinkle toasted coconut on top
• Berry Surprise: Add a small dollop of raspberry jam in the centre

Storage

Store cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best taste.

Top Tip

The key to amazing lemon cupcakes? Always use fresh lemons. Bottled juice just can't compare to the bright, natural flavour of freshly squeezed lemons.

Frequently Asked Questions

Pairing Suggestions

These cupcakes are delightful with:

• Earl Grey tea
• Chamomile tea
• Iced tea
• A cold glass of milk

Enjoy your homemade lemon cupcakes—happy baking!

📖 Recipe

The Best Lemon Cupcakes Recipe

Nothing says fresh and bright quite like a batch of lemon cupcakes. With a moist crumb and tangy lemon frosting, these cupcakes are a refreshing treat that’s ideal for spring and summer events or whenever you crave a citrus twist.

Print Recipe Pin Recipe

Prep TimePrep Time 20 minutes minutes

Cook TimeCook Time 20 minutes minutes

ServingsServings 12 cupcakes

Ingredients  

For the Cupcakes

• 1 ½ cups all-purpose flour (187.5 grams plain flour)
• 1 cup granulated sugar (200 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened (112 grams)
• 2 large eggs room temperature
• ½ cup milk room temperature (125ml)
• ¼ cup fresh lemon juice about 1-2 lemons
• 1 tablespoon lemon zest

For the Lemon Buttercream Frosting

• ½ cup unsalted butter, softened (112 grams)
• 2 cups powdered sugar (250g icing sugar)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• A pinch of salt optional, to balance sweetness

Instructions 

Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin pan with cupcake liners for easy cleanup.

Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

• In a large bowl or using a stand mixer, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. This helps create a soft, airy texture in your cupcakes.

Add Eggs One at a Time

• Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.

Add the Wet Ingredients

• Add the milk, lemon juice, and lemon zest, mixing just until combined. This adds moisture and the fresh lemony flavor that makes these cupcakes so special.

Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing, as this can make the cupcakes dense.

Fill and Bake

• Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Remove from the oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Making the Lemon Buttercream Frosting

• Beat the Butter
• In a medium bowl, beat the softened butter until smooth and creamy.
• Add Powdered Sugar Gradually
• Gradually add the powdered sugar, about ½ cup at a time, beating on low speed to prevent a sugar cloud. Increase speed once the sugar is mixed in.
• Add Lemon Juice, Zest, and Salt
• Add the lemon juice and zest to the frosting and beat on high speed until light and fluffy.
• Taste the frosting, and if it’s too sweet, add a pinch of salt to balance.

Frost the Cupcakes

• Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake generously.
• Garnish with a small piece of lemon zest or slice if desired for an extra touch.

Notes

• Use Fresh Lemon Juice and Zest: Fresh lemon juice gives a natural citrusy flavour, while the zest contains essential oils that add fragrance and depth.
• Measure Flour Carefully: Use the spoon-and-level method to avoid packing in too much flour, which can make the cupcakes dense.
• Don’t Overmix: Gently fold ingredients for a fluffy texture.