Lemon Cupcakes with Lemon Buttercream Frosting

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

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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