Why You’ll Love This Recipe

Lemon cupcakes are the perfect balance of sweetness and tang, making them a crowd favorite. Their light and airy texture pairs wonderfully with the fresh citrus flavor, while the lemon glaze adds an extra zing. Whether you’re celebrating a special occasion or just craving a treat, these cupcakes are sure to impress. Plus, they’re easy to make and perfect for any time of the year!

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup white sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
½ cup milk
1 cup confectioners’ sugar
1 tablespoon fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
Fill each cupcake liner about ¾ full with batter and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes bake, prepare the glaze. In a small bowl, mix confectioners’ sugar and lemon juice until smooth.
Allow the cupcakes to cool completely before drizzling the glaze over the top.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35-40 minutes

Variations

Lemon Frosting: Swap the lemon glaze for a tangy lemon buttercream frosting for a richer option.
Blueberry Lemon Cupcakes: Add fresh blueberries to the batter for a fruity twist.
Vegan Option: Substitute dairy butter with plant-based butter and use a flax egg in place of the regular eggs.

Storage/Reheating

Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Reheating: If refrigerated, allow the cupcakes to come to room temperature before serving. You can also microwave them for 10-15 seconds for a warm treat.

FAQs

1. Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is preferred for its bright and natural flavor, but bottled juice will work as a substitute if necessary.

2. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Add the glaze just before serving.

3. How can I make the cupcakes more moist?

Make sure not to overmix the batter, as this can make the cupcakes dense. Also, adding a little extra milk can help maintain moisture.

4. Can I freeze these cupcakes?

Yes, these cupcakes freeze well. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

5. Can I use a gluten-free flour blend?

Yes, you can substitute all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free. Just make sure your blend includes xanthan gum for the best texture.

6. What can I use instead of eggs in this recipe?

To replace eggs, use flax eggs or another egg substitute like applesauce or yogurt for a similar binding effect.

7. How do I prevent the cupcakes from sticking to the liners?

Ensure your muffin tin is well-greased, and use high-quality cupcake liners. You can also lightly spray the liners with non-stick spray.

8. How much lemon zest should I use?

For best flavor, zest about two medium-sized lemons to get the recommended 2 teaspoons of lemon zest.

9. Can I add a lemon filling inside the cupcakes?

Yes, you can hollow out the center of each cupcake and fill it with lemon curd for an extra burst of lemon flavor.

10. How long do these cupcakes stay fresh?

These cupcakes are best consumed within 3 days, but they can be stored in the fridge for up to a week.

Conclusion

These lemon cupcakes are a sweet and tangy treat that will brighten any occasion. With their light texture, refreshing citrus flavor, and easy preparation, they are a must-try for anyone who loves lemon desserts. Whether you’re making them for a special celebration or just to enjoy a delicious treat, these cupcakes will surely be a hit!

Lemon Cupcakes

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These Lemon Cupcakes are soft, fluffy, and bursting with fresh citrus flavor—perfect for any occasion. With a light lemon glaze and the perfect balance of sweetness and tang, these cupcakes are an easy-to-make dessert that’s guaranteed to brighten your day. Ideal for lemon lovers, parties, and everyday treats!

Author: Amy
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35-40 minutes
Yield: 12 cupcakes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla.
Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just combined.
Fill cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick comes out clean.
While baking, mix glaze ingredients (confectioners’ sugar and lemon juice) until smooth.
Let cupcakes cool completely before drizzling glaze over the top.

Notes

Swap the glaze for lemon buttercream for a richer cupcake.
Add fresh blueberries to the batter for a fruity variation.
Use plant-based butter and flax eggs for a vegan version.
Store at room temperature for 3 days or refrigerate for up to a week.
These freeze well—wrap individually and store up to 3 months.