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Homemade lemon cupcakes with lemon buttercream, lemon curd drizzle, and a bite showing its soft, fluffy crumb.

Lemon Cupcakes

Bright and fluffy lemon cupcakes bursting with real citrus flavor, topped with a creamy lemon buttercream. Easy to make, bakery-quality, and loved by all – especially Oliver!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best lemon cupcakes recipe, Healthy lemon cupcakes, Lemon Cupcakes, Lemon cupcakes BBC Good Food, Lemon cupcakes Vegan, Mary Berry lemon cupcakes, Moist lemon cupcakes, Recipe lemon cupcakes, Simple lemon cupcakes
Prep Time: 20 minutes
Cook Time: 19 minutes
Cooling + Syrup Brush Time: 20 minutes
Total Time: 59 minutes
Servings: 12 Cupcakes
Calories: 280kcal
Cost: $7

Equipment

  • 1 12-cup muffin tin (Standard size)
  • 12 Paper cupcake liners (Optional but recommended)
  • 1 Electric hand mixer (Or stand mixer)
  • 2 Large mixing bowls (For batter and frosting)
  • 1 Fine grater (For zesting lemons)
  • 1 set Measuring cups/spoons (For dry and wet ingredients)
  • 1 Pastry brush (For lemon syrup)

Ingredients

For the Cupcakes

  • 1 ½ cups All-purpose flour
  • 2 Lemons - Zested and juiced
  • ½ cup Unsalted butter - Room temperature
  • ¾ cup Granulated sugar
  • 2 Large eggs - Room temperature
  • 1 ½ teaspoon Baking powder
  • ½ cup Whole milk - Room temperature
  • 1 teaspoon Pure vanilla extract

Lemon Syrup (Optional but recommended)

  • 2 tablespoon Lemon juice - Fresh
  • 2 tablespoon Granulated sugar - Heat to dissolve

For the Frosting

  • ¾ cup Unsalted butter - Room temperature
  • 2–2½ cups Powdered sugar - Adjust to taste and texture
  • 2 tablespoon Lemon juice - Fresh
  • 1 teaspoon Lemon zest - From fresh lemon
  • 1–2 tablespoon Heavy cream - For desired consistency
  • 1 pinch Salt - Balances sweetness

Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Zest and juice lemons; set aside.
  • Cream butter and sugar. Add eggs, vanilla, and lemon zest. Mix flour and baking powder, then alternate adding dry mix and milk. Fold in lemon juice.
    Lemon cupcake batter being mixed in a clear glass bowl with a handheld whisk, showing a smooth, creamy texture and swirls on a marble countertop.
  • Fill cupcake liners ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
    Four unbaked lemon cupcakes in a dark non-stick muffin tin, each filled with smooth, swirled yellow batter in white paper liners on a marble countertop.
  • Mix lemon juice and sugar; heat until sugar dissolves. Brush warm cupcakes (after ~10 minutes) with syrup for extra moisture and flavor.
  • Beat butter, add powdered sugar gradually, then mix in lemon juice, zest, salt, and cream. Frost completely cooled cupcakes and decorate as desired.
    A glass bowl filled with freshly whipped lemon buttercream frosting, showing soft peaks and creamy swirls on a marble countertop.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1Cupcake | Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 95mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg