Description

These Lemon Cupcakes with Lemon Buttercream are soft, fluffy, and bursting with fresh citrus flavor, making them a perfect easy recipe for parties, spring desserts, birthday food ideas, brunch treats, and quick dessert ideas. Each cupcake has a tender lemon crumb topped with creamy lemon buttercream, giving you a bright homemade dessert that feels bakery-worthy but simple enough for everyday baking.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temperature

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/2 cup whole milk, room temperature

1 cup unsalted butter, softened, for buttercream

3 1/2 cups powdered sugar

2 tablespoons fresh lemon juice, for buttercream

1 teaspoon fresh lemon zest, for buttercream

2 tablespoons heavy cream

1/2 teaspoon vanilla extract, for buttercream

1 pinch salt

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. Whisk the flour, baking powder, and salt together in a medium bowl.

3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.

4. Beat in the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.

5. Add the dry ingredients in three additions, alternating with the milk, and mix just until combined.

6. Divide the batter evenly among the liners, filling each about two-thirds full.

7. Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

9. Beat the butter for the frosting until smooth and creamy.

10. Add powdered sugar gradually, then mix in lemon juice, lemon zest, heavy cream, vanilla, and salt.

11. Beat the buttercream until fluffy, then pipe or spread it over the cooled cupcakes.

12. Garnish with lemon zest, lemon wedges, or fresh raspberries if desired.

Notes

Use fresh lemon zest for the best lemon flavor because it adds natural citrus aroma without making the batter too wet.

Do not frost the cupcakes while warm or the buttercream will soften and slide off.

For extra lemon flavor, fill the cooled cupcakes with a small spoonful of lemon curd before frosting.

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

Nutrition

Serving Size: 1 cupcake
Calories: 365
Sugar: 43g
Sodium: 118mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 3g
Cholesterol: 72mg

Keywords: lemon cupcakes, lemon cupcakes with lemon buttercream, easy dessert recipe, spring desserts, birthday food ideas, brunch treats, quick dessert ideas