Lemon Cupcakes with Lemon Buttercream Frosting
A lemon recipe that is easy and delicious, these lemon cupcakes with lemon buttercream frosting will not disappoint!
Lemon Cupcakes with Lemon Buttercream Frosting
Looking for a light and delicious dessert option? If you love lemon desserts, these easy homemade Lemon Cupcakes are so yummy, especially when you top them with my homemade Lemon Buttercream Frosting recipe. That’s a whole lotta lemon flavor going on and as a lemon fan, I’m here for it all!
These homemade lemon cupcakes work perfectly for parties and not only are they pretty and wonderful tasting, but they all smell wonderful.
You will love the fragrance of your kitchen after baking them!
Lemon Cupcake Ingredients:
All-purpose flour
Baking powder
Salt
Sour cream
Milk (whole milk works best but not necessary)
Eggs
Butter, melted
Granulated sugar
Fresh lemon juice
Lemon Zest
*If you want these to be extra “lemony” just increase the amount of lemon OR you could try lemon extract to really punch up that lemon flavoring. I feel like the recipe we use is the perfect balance but you might play with it a bit to get these delicious lemon cupcakes just the way you like them. I’ve added a little extra fresh lemon zest in the past because my hubby loves the extra lemon flavor but really do what works for you and the lemon lovers that you are baking these for.
How to make this homemade Lemon Cupcake Recipe
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners; set aside.
2. In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
3. In a large measuring cup or bowl, combine sour cream, milk, and egg whites; mix well to combine. Set aside.
4. In the bowl of your stand mixer fitted with the paddle attachment, beat melted butter and sugar, lemon zest and lemon juice on medium speed.
(you would also use an electric hand mixer for this)
5. Slowly add in flour mixture and milk mixtures, alternating until batter is mixed.
6.Divide the cupcake batter evenly in liners, and then place the pan in the oven. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cool cupcakes on a wire rack and let cool before frosting.
Ingredients for Lemon Buttercream Frosting:
2 sticks unsalted butter (very soft)
4 cups confectioners sugar
2 teaspoons lemon juice
1 teaspoon lemon zest
How to make Lemon Buttercream Frosting
To make the lemon buttercream frosting, beat butter until light and fluffy in a large bowl. Slowly add 4 cups of sugar, beating on low speed until well combined; about 2 minutes. Add lemon juice and lemon zest and beat for another minute on medium-high speed.
Allow cupcakes to cool completely before topping with lemon frosting. Using a piping bag, frost cupcakes. Optional: Garnish with additional lemon zest.
Makes 12 cupcakes
Time: 50 minutes
Store your cupcakes in an airtight container.
These really are the perfect lemon cupcakes and one of our favorite recipes when it comes to homemade cupcakes. At my hubby’s request I will sometimes make lemon raspberry cupcakes and it is literally the very same recipe, I just add fresh raspberries to the frosting along with the lemon zest on top of the cupcakes – it’s heavenly!
More Lemon Recipes
If you are looking for more lemon recipe ideas, check out these favorites that we’ve shared on the blog:
Lemon Blueberry Bread Loaf Recipe
Copycat Chick Fil A Frosted Lemonade Recipe
As you can see, we LOVE lemon around here! We are possibly a bit obsessed, but it’s such a delicious and refreshing addition to any dessert or drink recipe, so we try to include lemons whenever we can and they are always on my shopping list!
What is your favorite lemon dessert?
Print the Recipe for Lemon Cupcakes and Lemon Buttercream Frosting
Lemon Cupcakes with Lemon Buttercream Frosting
If you love lemon then you will love these Lemon Cupcakes with Lemon Buttercream frosting, so yummy and easy to make! These cupcakes have a zingy flavor and look like they came out of a fancy cupcake shop!
Ingredients
Lemon Cupcake Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- ½ cup milk
- 2 large egg whites, at room temperature
- 1 stick (4 oz) unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons fresh lemon juice
- zest of one lemon (about 2 teaspoons)
Lemon Buttercream Frosting Ingredients
- 2 sticks unsalted butter (very soft)
- 4 cups confectioners sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat oven to 350 degrees F.
Line a muffin pan with cupcake liners; set aside.
In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
In a large measuring cup or bowl, combine sour cream, milk, and egg whites; mix well to combine. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment, beat melted butter and sugar and lemon juice on medium speed.
Slowly add in flour mixture and milk mixtures, alternating until batter is mixed.
Divide the cupcake batter evenly in liners, and then place the pan in the oven.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
How to Make Lemon Buttercream Frosting:
2 sticks unsalted butter (very soft)
4 cups confectioners sugar
2 teaspoons lemon juice
1 teaspoon lemon zest
To make the lemon buttercream frosting, beat butter until light and fluffy. Slowly add 4 cups of sugar, beating on low until well combined; about 2 minutes. Add lemon juice and lemon zest and beat for another minute on medium speed.
Allow cupcakes to cool completely before topping with frosting. Using a piping bag, frost cupcakes. Optional: Garnish with additional lemon zest.
Notes
*If you want these to be extra "lemony" just increase the amount of lemon OR you could try lemon extract to really punch up that lemon flavoring.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 447Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 134mgCarbohydrates: 69gFiber: 1gSugar: 53gProtein: 3g
*These are just estimates
Meet the author – Keri Lyn
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.
I would love to try these. Being an experienced cook I think i might be able to figure out your recipe but would hate to mess it up. Please email the proper directions, if possible. Thanks
BTW…nice to see it wasn’t just me!
I have edited it Susan, thank you! I accidentally had the cake instructions down in the frosting section, it should be fixed now!
Could you use a lemon cake mix instead?
Marilyn, yes, absolutely … and I’ve done that in a pinch!
I am definitely going to try this recipe. My family likes anything Lemon.
I think you’ll love it, let me know how it goes!!
I used half the butter in the frosting, 3 cups instead of 4 c. conf sugar, and more lemon juice. Tastes great!
I think the cake batter could use a tsp. of vanilla. I used lemon juice for flavoring but still was a little flat. Texture great, and over all-DELICIOUS!
Oh I love this input, thank you Suzy, we are going to try this next time … but any improvement, I’m all for!
Oh this is good to know, thank you!!
I don’t see the lemon zest in the directions. I just added with the flour.
Wonderful recipe!