Oh, these lemon cupcakes! If there’s one treat that instantly brightens my day, it’s a batch of these sunshine-in-a-cup. I remember the first time I baked these, it was for a friend’s impromptu garden party, and everyone raved about them. They have this wonderful balance – not too sweet, not too tart – just a perfect little burst of citrus. Honestly, they’re my go-to when I want something a bit special but don’t have a ton of time. They remind me a little of the lemon bars my grandma used to make, but in a much more portable and less messy form. If you’re a fan of anything lemon, you are going to absolutely fall in love with these lemon cupcakes with buttercream. They’re seriously addictive!
What is lemon cupcakes with buttercream?
So, what exactly are these little gems? Think of them as miniature cakes, bursting with the vibrant flavor of fresh lemons, baked to a tender crumb, and then topped with a cloud of luscious, tangy buttercream frosting. It’s that perfect combination of cake and frosting that makes a cupcake so delightful, but we’ve really leaned into the lemon goodness here. The cake itself has a lovely, moist texture thanks to a secret ingredient (more on that later!), and the buttercream is swirled with just the right amount of lemon zest and juice to complement the cake without overpowering it. It’s essentially a celebration of lemon in a bite-sized package, designed to bring a smile to your face with every single mouthful.
Why you’ll love this recipe?
There are so many reasons why this lemon cupcake recipe has become a staple in my kitchen, and I just know you’ll adore it too. First off, the flavor is just out of this world. It’s a bright, zesty lemon punch that’s perfectly balanced by the sweet, creamy buttercream. It’s not overly sweet, which I really appreciate, especially for those times you’re craving something comforting but don’t want that heavy, cloying feeling. Then there’s the simplicity. Seriously, these cupcakes are surprisingly easy to whip up. The batter comes together in no time, and the buttercream is just as straightforward. It’s a lifesaver on busy weeknights when you need a little pick-me-up or for last-minute dessert emergencies. And let’s talk cost-efficiency! Most of the ingredients are pantry staples, making this a really budget-friendly way to create something truly delightful. I’ve even made these with almond milk instead of regular milk, and honestly, it made the cupcakes even creamier! They’re also incredibly versatile. Serve them at a fancy tea party, pack them for a picnic, or just enjoy one with your afternoon coffee – they fit every occasion perfectly. What I love most about these lemon cupcakes with buttercream is that they feel both elegant and incredibly comforting, a rare combination!
How do I make lemon cupcakes with buttercream?
Quick Overview
The process for these delightful lemon cupcakes is beautifully simple. We’ll start by creaming together butter and sugar until light and fluffy, then add in eggs and that all-important lemon zest and juice. Dry ingredients get whisked together separately before being gently combined with the wet. The secret to their incredible moisture? A touch of sour cream or yogurt! Once baked and cooled, we’ll whip up a velvety smooth buttercream, infused with more lemon, and then frost away. It’s a foolproof method that guarantees tender, flavorful cupcakes every single time, even if you’re new to baking!
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour (sifted is best for a lighter texture)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature (crucial for creaming!)
1 ¾ cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
Zest of 2 medium lemons (about 2 tablespoons)
¼ cup fresh lemon juice (strained)
½ cup full-fat sour cream or plain Greek yogurt, at room temperature (this is the magic for moisture!)
½ cup milk (whole milk is preferred for richness, but 2% or even almond milk works too)
For the Creamy Lemon Buttercream:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted (crucial for a smooth texture)
¼ cup fresh lemon juice (strained)
Zest of 1 medium lemon (about 1 tablespoon)
2-3 tablespoons milk or heavy cream, as needed for consistency
Pinch of salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to 350°F (175°C). Line a standard 12-cup muffin tin with colorful cupcake liners. I always use liners because they make cleanup a breeze and prevent sticking. If you don’t have liners, make sure to generously grease and flour each cup.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Whisking them thoroughly ensures that the leavening agents are evenly distributed, which means your cupcakes will rise beautifully and consistently. Set this aside for now.
Step 3: Mix Wet Ingredients
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer (handheld or stand mixer) until the mixture is pale and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it incorporates air, which contributes to a lighter cupcake! Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and ¼ cup of lemon juice.
Step 4: Combine
Now, we’ll alternate adding the dry ingredients and the wet ingredients to the butter mixture. Start by adding about a third of the dry ingredients and mix on low speed until just combined. Then, add half of the milk and sour cream/yogurt mixture and mix again. Repeat, adding another third of the dry ingredients, then the remaining milk and sour cream/yogurt, and finally, the last third of the dry ingredients. Mix only until *just* combined. Overmixing can lead to tough cupcakes, and we definitely don’t want that! A few streaks of flour are okay; they’ll disappear as you gently fold them in.
Step 5: Prepare Filling
While the cupcakes are baking and cooling, let’s whip up that dreamy buttercream. In a large bowl, beat the softened butter until it’s very creamy and smooth. Gradually add the sifted powdered sugar, about a cup at a time, beating on low speed until it’s incorporated. Once all the sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until light and fluffy. Mix in the ¼ cup lemon juice and the zest of one lemon. Add the milk or cream, one tablespoon at a time, beating until the frosting reaches your desired spreading consistency. It should be thick enough to hold its shape but smooth enough to pipe or spread easily. Add a pinch of salt to balance the sweetness.
Step 6: Layer & Swirl
This is where the fun starts! You can either use a piping bag fitted with your favorite tip (a star tip is always classic!) or a spatula for frosting. If piping, fill your bag and pipe swirls onto each cooled cupcake. If spreading, use an offset spatula to generously cover the top of each cupcake. For a rustic look, just dollop it on and swirl gently with the back of a spoon.
Step 7: Bake
Fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden brown and spring back when gently touched. Keep an eye on them; oven temperatures can vary!
Step 8: Cool & Glaze
Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes. This helps them set. Then, carefully transfer them to a wire rack to cool completely. It’s *really* important that they are completely cool before frosting, otherwise, the buttercream will melt right off! Once they’re cool to the touch, it’s time for the best part – the frosting!
Step 9: Slice & Serve
These are best served at room temperature. If you’ve frosted them, they’re ready to go as is! You can add a little extra lemon zest or a candied lemon slice on top for decoration, but honestly, they look gorgeous just as they are. Enjoy the bright, citrusy goodness!
What to Serve It With
These lemon cupcakes with buttercream are so versatile, they’re a perfect fit for almost any occasion. For breakfast, they’re a delightful little treat alongside a strong cup of coffee or a glass of freshly squeezed orange juice. Imagine a weekend morning where you just want a tiny bit of sweetness to start your day – these are it! For brunch, they add a cheerful pop of color and flavor to any spread. I love arranging them on a tiered stand with other pastries and fruits. They’re elegant enough for guests but still feel wonderfully homey. As a dessert, they’re a lighter, brighter alternative to heavy chocolate cakes. Serve them after a nice meal with a glass of dessert wine or a cup of herbal tea. And for those cozy snack times? Oh, they’re pure comfort. Grab one (or two!) with a glass of cold milk, or pair them with a light afternoon tea. My family loves them after dinner when we’re craving something sweet but not too rich. They’re also fantastic alongside a Fruit Salad to create a balanced, delicious finale to any meal.
Top Tips for Perfecting Your Lemon Cupcakes with Buttercream
Over the years of making these lemon cupcakes, I’ve picked up a few tricks that I think really elevate them. For the lemon zest, always use a microplane if you have one! It zests the lemon finely without digging into the bitter white pith. I learned this the hard way – zesting with a regular grater can sometimes make your batter a little bitter. When it comes to mixing the batter, remember: *do not overmix*. Seriously, this is the number one culprit for tough cupcakes. Mix until *just* combined, and you’ll have wonderfully tender results. The sour cream or yogurt is a game-changer for moisture; don’t skip it! If you want a more pronounced swirl in your buttercream, you can divide it and add a tiny drop of yellow food coloring to one half for a lovely marbled effect. For baking, make sure your oven rack is in the center position. This ensures even heat circulation. I’ve found that sometimes my oven runs a little hot, so I sometimes reduce the temperature by 10-15 degrees Fahrenheit just to be safe, especially if I’m baking a full batch. When it comes to the buttercream consistency, it’s all about adjusting. If it’s too thick, add milk or cream a tablespoon at a time. If it’s too thin, add a bit more sifted powdered sugar. It’s a bit of an art form, but you’ll get the hang of it! I also love adding a touch of limoncello to the buttercream if I’m feeling fancy – it adds another layer of citrusy kick!
Storing and Reheating Tips
These lemon cupcakes with buttercream are best enjoyed fresh, but they store surprisingly well! At room temperature, they’ll stay delicious for about 2-3 days, provided they are stored in an airtight container. If you live in a warm climate or your kitchen tends to be humid, I’d recommend popping them in the refrigerator after the first day. In the fridge, they’ll last for about 4-5 days. Just make sure to bring them back to room temperature for about 30 minutes before serving so the buttercream softens up nicely and the cake isn’t hard. If you want to freeze them, I recommend frosting them *after* they’ve been thawed. You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap, then in aluminum foil. To thaw, unwrap them and let them come to room temperature on a wire rack, then frost. If you’ve already frosted them and want to freeze, wrap them very carefully in plastic wrap so the frosting doesn’t get squished, then place in an airtight container. Thaw them in the refrigerator overnight before bringing to room temperature. The glaze, if you choose to add one, is best applied just before serving for the freshest taste and appearance.
Frequently Asked Questions
Final Thoughts
I really hope you give these lemon cupcakes with buttercream a try. They’re more than just a recipe to me; they’re a little slice of happiness, a reminder of simple pleasures and bright, sunny days. The combination of that tender, zesty cake and the luscious, creamy frosting is truly something special. They’re the kind of treat that makes people feel good, whether you’re baking them for a special occasion or just because. If you love citrus flavors, you might also enjoy my Lemon Raspberry Scones or my Key Lime Pie Bars. They all capture that wonderful bright, tangy essence. Happy baking, and please, let me know in the comments how yours turn out! I can’t wait to hear about your lemon cupcake adventures!
Lemon Cupcakes with Lemon Buttercream
Ingredients
Cupcakes
- 5 large egg whites room temperature
- 0.75 cup whole milk divided
- 2 medium lemons zested
- 0.75 cup unsalted butter softened
- 1.75 cup granulated sugar
- 2.5 cups cake flour
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
Lemon Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 medium lemon zested and juiced (about 2 tablespoons juice)
- 2 tablespoons heavy cream
Instructions
Cupcake Preparation
- In a small bowl, whisk together egg whites, 1/4 cup of the whole milk, and lemon zest. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar until creamy, about 2-3 minutes. Add cake flour, baking powder, and kosher salt and mix until just combined. Slowly add the egg white mixture and beat until incorporated. Beat in the remaining milk.
- Line a muffin tin with paper liners. Fill each liner about half full with batter. Bake at 350°F (175°C) for 15 minutes. Remove from oven, let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting Preparation
- In a large mixing bowl, beat softened butter for 3-5 minutes until pale and fluffy. Gradually add the powdered sugar, lemon zest, lemon juice, and heavy cream. Beat for another 3-5 minutes until the frosting is light and airy.
Assembly
- Once cupcakes are completely cooled, frost them using a piping bag or a spatula. Enjoy!
