Name: Lemon Cupcakes with Lemon Buttercream Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs, room temperature; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; ½ cup sour cream; ¼ cup milk; 1 cup unsalted butter, room temperature; 3 ½ cups powdered sugar; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; Pinch of salt; 1–2 tbsp heavy cream (as needed for consistency)

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Bright, zesty, and irresistibly fluffy, these Lemon Cupcakes with Lemon Buttercream Frosting bring a burst of sunshine to any occasion. Each bite is packed with fresh citrus flavor, topped with a smooth, tangy frosting that melts in your mouth, making them a perfect choice for spring celebrations, birthdays, or any day you crave a refreshing sweet treat.

Why You’ll Love This Recipe
These cupcakes deliver a wonderful balance of sweet and tart with a light, moist crumb and a rich, flavorful frosting. The addition of sour cream ensures extra tenderness, while fresh lemon juice and zest give the cupcakes and frosting an authentic citrus punch. Easy to make and beautiful to serve, they are a standout dessert for any gathering.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lemon Cupcakes:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

½ cup sour cream

¼ cup milk

For the Lemon Buttercream Frosting:

1 cup unsalted butter, room temperature

3 ½ cups powdered sugar

1 tbsp lemon zest

2 tbsp lemon juice

1 tsp vanilla extract

Pinch of salt

1–2 tbsp heavy cream (as needed for consistency)

Directions
Prepare the Cupcakes:

Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.

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

Mix the Wet Ingredients: 3. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes. 4. Add the eggs, lemon juice, lemon zest, and vanilla extract, and beat until fully combined.

Combine and Create the Batter: 5. Mix in the flour mixture in three additions, alternating with the sour cream and milk, beginning and ending with the flour mixture. 6. Stir just until the ingredients are combined, being careful not to overmix.

Bake the Cupcakes: 7. Fill the cupcake liners about ⅔ full with batter. 8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. 9. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Lemon Buttercream Frosting: 10. In a large bowl, beat the butter until creamy. 11. Gradually add the powdered sugar, mixing until smooth. 12. Add the lemon zest, lemon juice, vanilla extract, and a pinch of salt. 13. Beat the frosting until light and fluffy, adding 1–2 tablespoons of heavy cream if needed to achieve your desired consistency.

Frost and Serve: 14. Once the cupcakes are completely cooled, pipe or spread the lemon buttercream frosting generously over the tops.

Servings and Timing
Servings: 12 cupcakes

Prep Time: 15 minutes

Bake Time: 18–20 minutes

Frosting Time: 10 minutes

Total Time: Approximately 45 minutes

Calories: Approximately 380 kcal per cupcake

Variations
Berry Lemon Cupcakes: Fold fresh blueberries or raspberries into the batter before baking.

Coconut Twist: Add shredded coconut to the batter and top the frosting with toasted coconut flakes.

Extra Zesty: Add more lemon zest to the batter and frosting for a stronger citrus flavor.

Lemon Cream Cheese Frosting: Substitute half of the butter in the frosting with cream cheese for a tangier flavor.

Mini Cupcakes: Bake in a mini muffin pan for bite-sized treats, adjusting the baking time to 10–12 minutes.

Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture.
Frosted cupcakes can also be frozen; wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled can be used if necessary.

How do I keep the cupcakes moist?
Do not overbake them, and make sure to measure your ingredients accurately.

Can I double the recipe?
Yes, double all ingredients to yield 24 cupcakes.

What can I use instead of sour cream?
Plain Greek yogurt makes a good substitute for sour cream.

How do I achieve a smooth, fluffy frosting?
Beat the frosting well and add heavy cream slowly to adjust the consistency.

Can I make the cupcakes ahead of time?
Yes, the cupcakes can be made and stored (unfrosted) a day in advance.

How do I prevent the cupcakes from sinking?
Ensure your baking powder is fresh and do not open the oven door too early during baking.

Can I color the frosting?
Yes, a drop of yellow food coloring can enhance the lemony look.

Are these cupcakes good for outdoor events?
They are, but keep them shaded or refrigerated if the weather is very warm.

How do I pipe the frosting neatly?
Use a piping bag fitted with a large star tip for a professional look.

Conclusion
Lemon Cupcakes with Lemon Buttercream Frosting are a bright and cheerful dessert that promises to delight with every bite. Fluffy, tender, and bursting with fresh lemon flavor, they are ideal for spring and summer gatherings or any time you want a dessert that feels light, refreshing, and celebratory. Easy to bake and impossible to resist, these cupcakes will quickly become a favorite in your recipe collection.

Lemon Cupcakes with Lemon Buttercream Frosting

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Author: Olivia
Total Time: 40 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

These Lemon Cupcakes with Lemon Buttercream Frosting are bright, zesty, and irresistibly fluffy! Perfect for springtime celebrations, birthdays, or whenever you need a sunny, citrusy dessert

Instructions

Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy (2–3 minutes).
Add eggs, lemon juice, lemon zest, and vanilla extract, beating until well combined.
Add the flour mixture alternately with the sour cream and milk, beginning and ending with the flour. Stir just until combined.
Fill cupcake liners about ⅔ full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, mixing well after each addition.
Beat in lemon zest, lemon juice, vanilla extract, and salt. Add heavy cream as needed to reach a smooth, fluffy consistency.

Frost cooled cupcakes with the lemon buttercream and garnish with extra lemon zest if desired.

Notes

For extra lemony flavor, add a few drops of lemon extract to the batter and frosting.
Use a piping bag for a beautifully swirled frosting top.

Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American