Description

These Lemon Cupcakes with Lemon Buttercream are soft, fluffy, and bursting with fresh citrus flavor, making them a cheerful dessert for birthdays, brunch, spring parties, and easy food ideas when you want something sweet and homemade. This easy recipe combines tender lemon cupcakes with creamy lemon buttercream for a bright dessert idea that feels bakery-worthy but simple enough for home baking.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 tablespoon fresh lemon zest

2 large eggs, room temperature

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

1/2 cup whole milk, room temperature

1/4 cup sour cream, room temperature

1 cup unsalted butter, softened, for buttercream

3 1/2 cups powdered sugar

2 tablespoons fresh lemon juice, for buttercream

1 teaspoon fresh lemon zest, for buttercream

2 tablespoons heavy cream

1/2 teaspoon vanilla extract, for buttercream

1 pinch salt

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, rub the lemon zest into the granulated sugar until fragrant.

4. Add the softened butter to the lemon sugar and beat until pale, creamy, and fluffy.

5. Beat in the eggs one at a time, then mix in the vanilla extract and lemon juice.

6. Add the dry ingredients in portions, alternating with the milk and sour cream, mixing just until smooth.

7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

8. Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

10. For the buttercream, beat the softened butter until smooth and creamy.

11. Gradually add the powdered sugar, then beat in the lemon juice, lemon zest, heavy cream, vanilla, and salt until fluffy.

12. Pipe or spread the lemon buttercream onto completely cooled cupcakes and garnish with extra lemon zest if desired.

Notes

Use room-temperature eggs, milk, sour cream, and butter so the batter mixes smoothly and bakes evenly.

Do not overmix once the flour is added, or the cupcakes may turn dense instead of soft and fluffy.

Make sure the cupcakes are fully cooled before frosting so the lemon buttercream stays thick and pipeable.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 385
Sugar: 41g
Sodium: 108mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 77mg

Keywords: lemon cupcakes, lemon buttercream, easy recipe, dessert ideas, spring dessert, birthday cupcakes, homemade cupcakes, food ideas