Lemon Cupcakes

This is the best, classic recipe for Lemon Cupcakes that are soft, fluffy and full of sweet and tangy lemon flavour.

These Lemon cupcakes are my absolute favourite, so sweet and tangy, lighter than air and so perfectly melt-in-your mouth good.

Lemon Cupcake Variations

More Lemon – Add 2 tbsp lemon juice, and the zest of one lemon to the cream cheese frosting.

Fill them – Use an apple corer to remove the centre of the cupcake and fill it with store bought or homemade lemon curd.

Use Buttercream – If you don’t fancy cream cheese frosting make homemade lemon buttercream.

Switch it up – Lemon pairs with many other flavours, top with other buttercream flavours like blueberry or blackberry!

Get Creative – Check out how I turned these into adorable Lemon Beehive Cupcakes!

Tips for the Best Cupcakes

• Make sure NOT to over-mix the batter if you want light, fluffy cupcakes.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Always fill your cupcake liners about 2/3 full.
• Allow your cupcakes to completely cool before frosting.

How Long do you Bake Cupcakes?

Most cupcakes bake for 18-20 mins at 350 degrees F.

You can test if they are done by sticking a toothpick into the center of a cupcake, and if it comes out clean, they are done.

You can also test by gently pressing down on the cupcake and looking to see if it bounces back completely or not. If it does, they are done, if your finger left a dent they need more time.

How to store Lemon Cupcakes

These cupcakes should be stored in an airtight container in the fridge because of the cream cheese frosting. 

Bring the cupcakes to room temperature before serving.

Can I freeze lemon cupcakes?

Yes, lemon cupcakes freeze well and will last for up to three months.

Wrap cooled, unfrosted cupcakes, well in plastic wrap and then in a freezer bag.

Thaw them in the fridge overnight or on the counter for a couple of hours before frosting and serving.

Ingredients for Lemon Cupcakes

Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense. If you do not have cake flour you can substitute with all-purpose flour by measuring out the full 1 and a half cups, then removing 3 tablespoons of it and replacing with 3 tablespoons of cornstarch.

Baking powder – Helps make the cupcakes rise. Ensure that your baking powder is still active or fresh (less than 6 months old.)

Salt – Makes all the other ingredients really shine.

Sugar – I use plain old white granulated sugar.

Eggs – Bring them to room temperature before starting.

Oil – You can also swap with butter, but using oil results in a lighter, more moist crumb.

Milk – If whole milk is unavailable, feel free to use any milk you have available.

Vanilla – Real vanilla extract is best but feel free to use artificial if that is what you have on hand.

Lemon – 3-4 medium lemons yields the amount needed of zest and juice

Frosting – I use homemade cream cheese frosting, it really is the best!

Garnish the cupcakes with a slice of lemon, mint or lemon zest

Looking for more Classic Cupcake Recipes?

Check out some of my favourite easy and delicious classic cupcake:

These easy carrot cake cupcakes are soft, moist, and slightly spiced. They are simply delicious when topped with homemade cream cheese frosting!

These Peanut Butter & Jelly Cupcakes turn a classic sandwich into an easy to make and very nostalgic cupcake.  Perfect for all the pb & j lovers out there!

These Frosted Berry Cupcakes with an Orange Mascarpone Buttercream feature a fluffy orange cake topped with a luscious frosting, and sugared fruit. They are a beautiful cupcake full of bright flavours.

How to Make Lemon Cupcakes

Yields: 12 cupcakes | Prep Time: 25 mins | Cooking Time: 20 mins

Ingredients:

1 1/2 cups cake flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Vegetable Oil or Softened Butter
1 cup granulated sugar
2 large eggs
1/2 cup whole milk
1/4 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup lemon juice

Directions:

Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.

In a large bowl, whisk together cake flour, baking powder, salt, and set aside.

Next, beat the softened butter or oil, sugar with a handheld mixer or stand mixer for 2 minutes until creamed.

Then, add the eggs one at a time, until fully incorporated.

Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined.

Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible.

Spoon the batter into the cupcake lines and fill about 2/3 full.

Bake for 20 minutes,  then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting.