These lemon cupcakes are soft, bright, and full of fresh citrus flavor. They bake up light and fluffy, and the cream cheese icing adds just the right amount of tangy sweetness. They’re the kind of cupcakes that feel fresh, cheerful, and special without being complicated.
Ingredients
Makes 12 cupcakes
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Cream Cheese Icing
- 4 oz (115 g) cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Prepare the Cupcake Tin
Line a 12-cup muffin tin with paper liners.
This keeps the cupcakes from sticking and gives them clean edges. Set the pan aside while you mix the batter.
Preheat your oven to 175°C / 350°F so it’s fully warmed when you’re ready.
Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together.
Mix for 2–3 minutes until the mixture looks pale, fluffy, and smooth. This step builds structure into the cupcakes and gives them a soft, airy crumb.
Add the Eggs, Lemon Zest, and Vanilla
Beat in the eggs one at a time. Then add the lemon zest, lemon juice, and vanilla.
The mixture might look slightly uneven when the lemon juice hits the butter, but it comes together once the dry ingredients are added. The lemon zest instantly brings out that fresh citrus smell.
Combine the Dry Ingredients
In another bowl, whisk together:
- Flour
- Baking powder
- Salt
Whisking helps everything distribute evenly so the cupcakes rise consistently.
Bring the Batter Together
Pour half of the dry mixture into the wet mixture. Stir gently.
Add the milk, stir again, then add the remaining dry mixture. Mix slowly and stop as soon as the flour disappears. The batter should look smooth and light.
Overmixing makes cupcakes dense, so mix just enough to combine.
Fill the Cupcake Liners
Use a scoop or spoon to fill each liner about 2/3 full.
This gives the cupcakes space to rise without overflowing or mushrooming over the edges.
Bake Until Light and Fluffy
Place the tray in the preheated oven and bake for 16–20 minutes.
The cupcakes are done when the tops spring back lightly when touched or when a toothpick comes out clean. They should stay pale yellow with just a hint of golden color around the top edge.
Let them cool in the pan for 3–5 minutes, then transfer to a rack to cool completely.
Cupcakes must be fully cooled before frosting.
Make the Cream Cheese Icing
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Add powdered sugar gradually, beating until fluffy. Stir in the lemon zest, lemon juice, and vanilla.
The icing should be smooth, soft, and easy to spread. If it’s too thick, add a tiny splash of milk. If too thin, add a spoonful of powdered sugar.
Frost the Cupcakes
Once the cupcakes are completely cooled, spread or pipe the cream cheese icing on top.
A generous swirl works beautifully with lemon cupcakes. You can also sprinkle a little fresh lemon zest on top for color and aroma.
Serve and Store
Serve the cupcakes fresh or chilled.
Store them in the refrigerator because of the cream cheese icing. They stay soft and delicious for 3–4 days. Before eating, you can let them sit at room temperature for 10–15 minutes for a softer texture.
Flavor Variations
These cupcakes adapt beautifully to small changes:
- Blueberry Lemon: Fold fresh blueberries into the batter.
- Lemon Poppy Seed: Add 1 tbsp poppy seeds.
- Extra Lemon: Add extra zest or a touch more lemon juice to the icing.
- Vanilla-Lemon Swirl: Add a streak of vanilla buttercream alongside the lemon icing.
Why Are My Cupcakes Dense Instead of Fluffy?
This usually happens if:
- The butter wasn’t creamed long enough
- The batter was overmixed
- The baking powder was old
- Too much flour was added
Make sure to level the flour properly and mix gently once the dry ingredients go in.
Can I Use Bottled Lemon Juice for These Cupcakes?
Yes, you can — but the flavor won’t be as bright.
Fresh lemon juice and zest make a big difference. If you must use bottled juice, try not to skip the zest because it carries most of the real lemon flavor.
