Lemon cupcakes are the ultimate sweet, soft and fluffy treat! Topped with a luscious and zesty lemon buttercream frosting... these moist cupcakes will be ready to eat in less than 40 minutes!
Cupcakes are perfect for any occasion - from birthday parties to afternoon tea, fundraisers to school lunch boxes and more!
Next time you are planning a get-together or party, consider pairing your lemon cupcakes with these Quick & Easy Chocolate Cupcakes or these Easy Vanilla Cupcakes as well.
Why You're Going To Love This Recipe
- Very moist - these cupcakes are wonderfully moist thanks to the milk and butter.
- Perfect flavour - the lemon flavour is not overwhelming. It has just the right amount of fresh lemon juice and zest, giving these cupcakes the perfect amount of lemon flavour without being too sour or tart.
- Light and fluffy buttercream frosting - this recipe uses lemon juice and butter to create a light, creamy and zesty frosting.
- Perfectly sweet - many cupcake recipes are very heavy on the sugar, but this recipe uses just the right amount so that the cupcakes have the perfect amount of sweetness.
What You Need
My lemon cupcakes are made using just a handful of basic ingredients!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
For The Cupcakes
- Plain flour - also known as all-purpose flour.
- Baking powder - this is the leavening (raising) agent for the cupcakes.
- Salt - I recommend using sea salt or plain table salt.
- Unsalted butter - using unsalted butter allows you to better control the amount of salt in the recipe. If you only have salted butter on hand, omit the additional salt called for in the recipe.
- Caster sugar - also known as superfine sugar. This type of sugar dissolves more easily than regular granulated sugar, so it helps create a smooth batter. You can make your own caster sugar by pulsing regular granulated sugar in a food processor or blender.
- Eggs - must be at room temperature. Room temperature eggs mix into the batter more easily and produce a lighter, fluffier cupcake.
- Milk - also helps create a moist and fluffy cupcake. I always recommend using whole (full fat) milk in baking recipes, but you could also use low-fat or skim milk if you prefer.
- Vanilla extract - or essence. You can use either a homemade vanilla extract recipe or store-bought extract or essence.
- Lemon juice - fresh lemon juice will give you the best flavour, but if you don't have fresh lemons on hand, you can use bottled lemon juice.
- Lemon zest - I highly recommend using fresh lemon zest because it gives these cupcakes the fresh and 'zesty' flavour. However if you don't have fresh lemons, you can omit the lemon zest from the recipe.
For The Frosting
- Butter - must be unsalted and at room temperature. Room temperature butter mixes more easily and creates a lighter, fluffier frosting.
- Pure icing sugar - also known as confectioners sugar or powdered sugar. This type of sugar is very fine and dissolves easily into the buttercream.
- Lemon juice - fresh lemon juice will give you the best flavour, but if you don't have fresh lemons on hand, you can use bottled lemon juice.
- Cream - helps create a light and fluffy frosting. Use heavy or thickened cream, also sometimes known as whipping cream.
- Lemon zest - be sure to finely grate the lemon zest.
- Salt - just a pinch helps to balance out the sweetness of the frosting.
Equipment Required
You will need a stand mixer or electric hand mixer. Alternatively, you can prepare the cupcake mixture and the frosting using a Thermomix machine.
Oven - I specify fan-forced temperatures in my recipes. Increase the temperature by 10 degrees if using a conventional oven.
A couple of other items that you will need for this cupcake recipe are:
- Cupcake liners - there's lots of pretty colours and patterns cheaply available;
- Cupcake tin - use a muffin tray with enough spots to yield 16 cupcakes;
- Wire cooling rack;
- Piping bag & star tip (optional) - if you want to pipe the frosting onto the cupcakes.
Step By Step Instructions
It takes just 20 minutes to prepare these moist lemon cupcakes with lemon buttercream!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Preheat And Sift Flour
Preheat oven to 170 degrees Celcius (fan-forced).
Line a muffin tray with cupcake liners.
Sift the plain flour and baking powder into a bowl. Add the sea salt and set aside.
Step 2 - Cream Butter And Sugar Together
Using a stand mixer or handheld beaters, cream the butter and sugar together on low until combined. Increase speed to high and beat until light and fluffy.
Step 3 - Add The Eggs
Add the eggs one at a time, with the beaters turning on low speed. Mix until just combined.
Step 4 - Add The Other Wet Ingredients
Add in the vanilla essence, lemon juice, lemon zest, and milk. Mix for 30 seconds on low speed.
Step 5 - Add The Dry Ingredients
With the beaters still on, slowly add the dry ingredients. Mix until just combined.
Step 6 - Divide And Bake
Divide batter evenly among the cupcake liners in the muffin tray.
Bake in the preheated oven for 18-20 minutes or until the top springs back when lightly touched (don't overcook).
Step 7 - Make The Frosting
To make the frosting, place the butter into a large bowl and beat until light and creamy (about 2 minutes).
Slowly add in the icing sugar, lemon juice, cream, lemon zest, and salt while continuing to beat the frosting. Beat for a further 3 minutes.
Step 8 - Top With Frosting
Pipe or spread the frosting onto the top of the cooled cupcakes.
Leave the cupcakes in the muffin tray for 5 minutes and then transfer to a wire rack to cool completely.
Expert Tips
- Be sure to use room temperature ingredients.
- These cupcakes are best eaten on the day they are made but will keep in an airtight container at room temperature for 2-3 days.
- You can freeze leftover cupcakes without the frosting for up to 3 months. Thaw overnight in the fridge and then bring to room temperature before frosting.
- The best way to measure flour is by weight rather than volume. However, you can use the scoop and level method if you don't have a kitchen scale.
FAQ's
Since the sugar in the creamy frosting serves as a preservative, the frosted cupcakes can be kept at room temperature for 2-3 days. The cupcakes can also be stored in the refrigerator for up to two days in an airtight container. However before serving, allow them to come to room temperature.
In the refrigerator, lemon buttercream will keep for about a week. Store in the freezer for up to 3 months or in the fridge for up to 1 week with a tight cover. When the frosting has been frozen or chilled, it should be brought to room temperature and then briefly whipped to bring back its creamy texture.
A combination of butter, eggs, and milk helps make cupcakes moist and fluffy. The butter provides flavour and richness, while the eggs add structure and lift, and the milk helps to keep the cupcake moist.
Firstly, pick a lemon with no blemishes if possible, then wash your lemon well.
Place the grater or zester on a clean cutting board and holding the grater, firmly push the lemon across the rough side of the grater. Keep a light touch so that you don't get any pith (you only want the top layer of skin), and gently rotate the lemon as you go to maximise the amount of zest you get from your lemon.
Related Recipes
Moist and fluffy cupcakes definitely hit the spot when you're craving something sweet!
Here are a few of my most popular cupcake recipes:
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Lemon Cupcakes with Lemon Buttercream Frosting
Ingredients
For the cupcakes
- 225 g (1½ cups) plain flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 115 g unsalted butter room temperature
- 220 g (1 cup) caster sugar
- 3 eggs room temperature
- 125 g (½ cup) milk room temperature
- 1 tsp vanilla extract or essence
- 3 tbsp lemon juice
- 1 tbsp lemon zest finely grated
For the lemon buttercream frosting
- 230 g butter unsalted, room temperature
- 540 g (4 ½ cups) pure icing sugar
- 2 tbsp lemon juice or milk
- 2 tbsp cream thickened or heavy
- 1 tbsp lemon zest finely grated
- pinch of salt
Instructions
Conventional Method
- Preheat oven to 170 degrees celcius (fan-forced). Line a muffin tray with cupcake liners.
- Sift the plain flour and baking powder into a bowl. Add the sea salt and set aside.
- Using a stand mixer or handheld beaters, cream the butter and sugar together on low until combined. Increase speed to high and beat until light and fluffy.
- Add the eggs one at a time, with the beaters turning on low speed. Mix until just combined.
- Add in the milk, vanilla extract, lemon juice and lemon zest. Mix for 30 seconds on low speed.
- With the beaters still on, slowly add the dry ingredients and mix until just combined.
- Divide batter evenly among the cupcake liners in the muffin tray.
- Bake in the preheated oven for 18-20 minutes or until the top springs back when lightly touched (don't overcook).
- Leave the cupcakes in the muffin tray for 5 minutes and then transfer to a wire rack to cool completely.
- To make the frosting, place the butter into a large bowl and beat until light and creamy (about 2 minutes).
- Slowly add in the icing sugar, lemon juice, cream, lemon zest and salt while continuing to beat the frosting. Beat for a further 3 minutes.
- Pipe or spread the frosting onto the top of the cupcakes.
Thermomix Method
- Preheat oven to 170 degrees celcius (fan-forced). Line a muffin tray with cupcake liners.
- Place the caster sugar and butter into the TM bowl. Mix for 30 seconds on Speed 5. Reduce to Speed 1 and add the eggs one at a time.
- Increase to Speed 5 and mix for 30 seconds. Add the vanilla essence, lemon zest, lemon juice and milk and mix for 10 seconds on Speed 5.
- Add the plain flour, baking powder and salt. Mix for 5 seconds on Speed 4 then scrape down the sides of the bowl and repeat. (The mixture should be just combined).
- Divide batter evenly among the cupcake liners in the muffin tray.
- Bake in the preheated oven for 18-20 minutes or until the top springs back when lightly touched (don't overcook).
- Leave the cupcakes in the muffin tray for 5 minutes and then transfer to a wire rack to cool completely.
- To make the frosting, place all ingredients into the TM bowl. Mix for 20 seconds on Speed 4.
- Scrape down the sides of the bowl and mix for a further 10 seconds on Speed 4.
- Pipe or spread the frosting onto the top of the cupcakes.
Notes
- Be sure to use room temperature ingredients
- These cupcakes are best eaten on the day they are made but will also keep in an airtight container at room temperature for 2-3 days.
- You can freeze leftover cupcakes without the frosting for up to 3 months. Thaw overnight in the fridge and then bring to room temperature before frosting.
- The best way to measure flour is by weight rather than volume. However, you can use the scoop and level method if you don't have a kitchen scale.
Ruby
That icing is amazing! And so easy, what a genius idea to use jam!
Lucy
So glad you liked it!
Christina
You've done it again! My second recipe from your website and as per my previous attempt at your recipe, simply outstanding.
These cupcakes are fluffy, delicious, , and oh so soft. Thank you! This recipe is a winner.
Bake Play Smile
Oh that is wonderful to hear! Thank you!
Liz @ I Spy Plum Pie
Simple & lemon, you're definitely speaking my language lovely! These look deeelish. Thanks for joining the linkup xx
Bake Play Smile
Oh thanks Liz!! xx
Malinda @mybrownpaperpackages
Raspberry jam in the icing - stealing this idea - wow!!
Bake Play Smile
Oh thanks!!