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Zesty Lemon Cupcakes with Lemon Buttercream

These perfect lemon cupcakes feature an exceptionally moist and tender crumb with a vibrant double hit of fresh lemon, topped with a silky, tangy lemon buttercream that's not too sweet. Using the reverse-creaming method ensures a fine texture that stays soft for days. It's a cheerful, classic dessert guaranteed to brighten any day.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For the Lemon Cupcakes: 1 1/2 cups 190g
  • 2 large eggs, at room temperature
  • 1 tablespoon fresh lemon zest from 2-3 lemons
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • For the Lemon Buttercream: 1/2 cup 113g
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1-2 teaspoons heavy cream or milk, as needed
  • Pinch of salt

Equipment

  • Stand mixer with paddle attachment (or hand mixer)
  • Standard 12-cup muffin tin
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Citrus zester and juicer
  • Wire cooling rack
  • Piping bag and tip (optional, for frosting)
  • Toothpick or cake tester

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Zest and juice lemons.
  2. In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Mix on low for 30 seconds.
  3. With mixer on low, add room-temperature butter a few tablespoons at a time. Mix until mixture resembles coarse, damp sand.
  4. In a separate bowl, whisk together eggs, milk (or buttermilk), lemon juice, lemon zest, and vanilla extract.
  5. With mixer on low, slowly pour half of the wet mixture into the dry ingredients. Then mix on medium-high for 90 seconds. Scrape down the bowl.
  6. Add the remaining wet mixture on low speed, mixing just until fully combined and smooth. Do not overmix.
  7. Divide batter evenly among liners, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted comes out clean and tops spring back.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For the buttercream: In a clean mixer bowl, beat softened butter and cream cheese on medium-high for 3-4 minutes until pale and fluffy. Scrape bowl often.
  10. With mixer on low, gradually add sifted powdered sugar. Add lemon zest, lemon juice, and a pinch of salt. Beat on medium-high for 2 minutes. Add heavy cream as needed for desired consistency.
  11. Once cupcakes are completely cool, pipe or spread the buttercream onto each. Garnish with extra lemon zest, a thin lemon slice, or sanding sugar.

Notes

Use room temperature ingredients for a smooth batter and even baking. To make homemade buttermilk, add 1 tbsp lemon juice to 1/2 cup milk and let sit 5 mins. For a stronger lemon flavor, add 1/4 tsp pure lemon extract to the cupcake batter. Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days; let come to room temperature for 30 minutes before serving for best texture. For creative variations, fold fresh berries into the batter, fill cooled cupcakes with lemon curd, or add herbs like thyme to the buttercream.