Lemon Cupcakes
Zesty, sunshine-bright lemon cupcakes with a tangy lemon buttercream. Light, fresh, and impossible to resist.
Ingredients
Total time: 38 minutes
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 1/2 cup whole milk
Lemon buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
Instructions
- 1
Heat the oven to 350°F and line a 12-cup tin with liners.
- 2
Whisk the flour, baking powder, and salt together.
- 3
Rub the lemon zest into the sugar, then cream with the butter until fluffy.
- 4
Beat in the eggs, then the lemon juice.
- 5
Add the dry ingredients alternately with the milk, mixing just until combined.
- 6
Divide among the liners and bake 16–19 minutes. Cool completely.
- 7
Beat the frosting ingredients until light and fluffy, then pipe onto the cupcakes.
Zoe's Tips
- Always use fresh lemons — the zest carries most of the flavor.
- Add a little extra powdered sugar if the frosting gets too soft from the juice.
- Top with a thin twist of lemon peel for a pretty finish.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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