Lemon Cupcakes with Lemon Buttercream: A Zesty Treat for Any Occasion

Nothing beats the bright and refreshing taste of lemon in a dessert. These lemon cupcakes with lemon buttercream are bursting with citrusy goodness, striking the perfect balance between sweet and tangy. Each bite is moist, fluffy, and packed with fresh lemon flavor, topped with a creamy, buttery frosting that melts in your mouth.

Whether you’re baking for a party, a special occasion, or simply to treat yourself, these cupcakes are sure to be a crowd-pleaser. The combination of fresh lemon juice, zest, and buttery richness makes them irresistibly delicious. Plus, they’re easy to make, require simple ingredients, and can be customized in various ways to suit your taste.

Ingredients

For the Lemon Cupcakes

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Baking powder	1 ½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Eggs	2
Vanilla extract	1 tsp
Lemon zest	1 tbsp
Fresh lemon juice	¼ cup
Buttermilk	½ cup

For the Lemon Buttercream Frosting

Ingredient	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Powdered sugar	3 ½ cups
Lemon zest	1 tbsp
Fresh lemon juice	2 tbsp
Heavy cream (or milk)	2 tbsp
Vanilla extract	1 tsp
Pinch of salt	To taste

Ingredient Notes & Substitutes:

• Flour: You can use cake flour for an even softer texture.
• Buttermilk: If you don’t have buttermilk, mix ½ cup milk with ½ tbsp lemon juice or vinegar and let it sit for 5 minutes.
• Lemon Juice & Zest: Freshly squeezed juice and zest give the best flavor. Bottled lemon juice is not recommended.

Equipment Needed

• Mixing bowls – For dry and wet ingredients.
• Hand or stand mixer – To cream butter and sugar and mix the frosting.
• Cupcake tin & liners – Essential for uniform baking.
• Zester or grater – To extract fresh lemon zest.
• Piping bag & tips (optional) – For decorating cupcakes beautifully.

Step-by-Step Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar using a mixer until light and fluffy (about 2-3 minutes).
4. Add eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined. Do not overmix.

Step 2: Bake the Cupcakes

1. Divide the batter evenly into the prepared cupcake liners, filling each about ¾ full.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Lemon Buttercream Frosting

1. In a mixing bowl, beat butter until smooth and creamy (about 2 minutes).
2. Gradually add powdered sugar, mixing on low until combined.
3. Pour in lemon juice, zest, vanilla extract, and salt, then mix well.
4. Add heavy cream (or milk), one tablespoon at a time, beating on high for 2-3 minutes until fluffy.
5. If the frosting is too thick, add a little more cream. If too thin, add more powdered sugar.

Step 4: Decorate the Cupcakes

1. Once cupcakes are completely cool, transfer the frosting into a piping bag with a star tip.
2. Pipe beautiful swirls onto each cupcake, or simply spread the frosting with a knife.
3. Garnish with lemon slices, zest, or sprinkles for an extra pop of color and flavor.

Tips and Variations

• Extra Moisture: Substitute half the butter with oil for ultra-moist cupcakes.
• Lemon Drizzle: Before frosting, brush cupcakes with a light lemon syrup (equal parts lemon juice and sugar heated until dissolved).
• Make It Vegan: Use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free milk.
• Add Blueberries: Fold in ½ cup fresh or frozen blueberries for a fruity twist.
• Stronger Lemon Flavor: Add ¼ tsp lemon extract to both the batter and frosting.

Serving Suggestions

These cupcakes pair beautifully with fresh berries, lemon curd, or whipped cream. Serve them on a white or pastel-colored plate to highlight the vibrant yellow frosting. For extra elegance, dust them with powdered sugar or drizzle with a white chocolate glaze.

Perfect for tea parties, birthdays, baby showers, or simply as an afternoon pick-me-up, they’re best enjoyed with a cup of Earl Grey tea, iced lemonade, or sparkling water with lemon slices.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep refrigerated for up to 5 days. Let them sit at room temp for 30 minutes before eating.
• Freezing: Cupcakes (unfrosted) freeze well for up to 3 months. Wrap in plastic wrap and store in a zip-top bag. Frost them after thawing.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	320
Carbohydrates	42g
Protein	3g
Fat	16g
Sugar	30g
Fiber	1g
Sodium	150mg

Nutrition information is automatically calculated and should be used as an approximation.

Conclusion

These lemon cupcakes with lemon buttercream are the ultimate citrusy delight! Their light, fluffy texture and rich, tangy frosting make them an absolute winner for any occasion. Whether you’re an experienced baker or a beginner, this recipe is foolproof and guaranteed to impress.

Give them a try and let me know how they turn out! Share your creations on social media and tag me—I’d love to see your beautiful cupcakes!