Lemon Cupcakes |

Lemon Cupcakes

This amount of frosting is enough for me to frost exactly 12 cupcakes, but I don't use a lot of frosting for each cupcake (as you can see in the photos above). If you want more frosting, multiply the frosting recipe by 1.5.

YIELD 12 cupcakes


Lemon Cupcakes:

  • 1 1/3 cups (185 g/6.5 oz.) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (200 g/7 oz.) granulated sugar
  • 1 tablespoon lemon zest
  • 1/2 cup (1 stick/113 g) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plus 2 tablespoons (90 ml) whole milk
  • 2 tablespoons (30 ml) freshly squeezed lemon juice

Lemon Buttercream Frosting:

  • 1/2 cup (1 stick/113 g) unsalted butter, softened to room temperature
  • 1 1/2 – 2 1/2 cups (180-280 g) powdered sugar , sifted
  • 1 tablespoon heavy cream (or whole milk)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons lemon zest


  1. For the cupcakes: Preheat oven to 350°F/180°C. Line a muffin tin with cupcake liners. Set aside.
  2. In a medium bowl, sift together flour, baking powder, and salt. In another small bowl, toss together sugar and lemon zest until combined.
  3. Using a mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and lemon juice and beat until combined. Add the other half of the dry ingredients and beat slowly until just combined. Do not overmix – the less you mix, the lighter the cupcakes will be.
  4. Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to cool in pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

  5. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth, creamy, and the consistency is similar to mayonnaise, about 2 minutes. Add 3/4 cup (90 g) powdered sugar and beat well until smooth. Add cream, lemon juice, and lemon zest and beat until combined and smooth. Add another 3/4 cup sugar and beat until completely smooth and fluffy. Beat in more sugar as needed, until desired consistency (thick enough to pipe). Frost cupcakes once they’ve cooled.
  6. If you wish to add lemon curd filling: Once the cupcakes have cooled, cut a 1/2-inch hole in the center of each cupcake using a spoon or melon baller. Spoon about a teaspoon of lemon curd into the hole, then frost the cupcakes.