The ultimate cupcake recipe for lemon lovers! These Lemon Cupcakes topped with light and fluffy lemon buttercream are easy to make and better than any store bought cupcakes.
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What makes this recipe the BEST
Look, I’m devoted to chocolate. The catalog of chocolate dessert recipes on this site is proof.
But I also have a good thing going on the side with all things lemon. If I’m not making a dessert with chocolate, it’s probably because I got distracted by an idea for a lemon-filled treat. In this case: Lemon Cupcakes!
When it comes to lemon cupcakes, lemon breads and lemon gooey butter cookies, I have some requirements: I need to TASTE the lemon.
I also need them to be plenty sweet to balance out the sour citrus.
These Lemon Cupcakes deliver on all counts. And they’re topped with the best ever fluffy lemon buttercream, just to seal the deal.
Based off my favorite lemon cake recipe, this cupcake delivers!
- You use both the zest and the juice from real fresh lemons in these cupcakes. This gives them a satisfying zing that you just don’t get from using just the zest or artificial lemon flavoring like I’ve seen in some recipes.
- I didn’t use any yellow food coloring here, so if you’re sensitive to food dyes you can still enjoy lemony goodness. It’s all in the taste!
- From scratch, but perfectly easy enough for a beginning baker!
If you love these lemon cupcakes, be sure to try our raspberry lemon cake next (or blueberry lemon cake)!
Important Ingredient Notes
- Cake Flour. This kind of flour is finer than all-purpose and makes the cupcakes so light! You can use all purpose flour if cake flour isn’t available but the texture will be quite different. (learn more about how to measure and substitute flour here.)
- Lemons. Using fresh lemons for the zest and juice will give you the best flavor! Learn how to zest a lemon here.
- Milk. Use whole milk or replace with buttermilk for a little more tang in your cupcake! Try my buttermilk substitute if you don’t have any on hand.
- Egg Whites. You’ll only need the whites for the cupcake recipe. Save the yolks and make a batch of easy lemon curd. You can also add a spoonful of curd to the baked cupcake using a technique similar to these wedding cake cupcakes.
Because I didn’t add any food coloring, the lemon cupcakes are white rather than the traditional yellow of many lemon desserts.
If you want them yellow, go ahead and ad a drop or two of yellow food coloring gel to the batter.
To Make the Cupcakes
Mix the wet ingredients. Mix egg whites with 1/4 cup of the milk and lemon zest together in a small bowl. In a large mixing bowl, beat butter and sugar until creamy, about 2-3 minutes.
Add the dry ingredients. Add the cake flour, baking powder and kosher salt to the butter mixture. Mix until combined. Slowly add in egg white mixture then beat in the remaining milk.
Bake. Line a cupcake pan with paper liners. Fill the liners with the batter to halfway full and bake in a 350 degree oven for 15 minutes.
Cool. Remove and let the cupcakes cool in the pan for 5 minutes then transfer to a wire rack. While the cupcakes are cooling, make the lemon buttercream.
Frost. To frost the cupcakes, fill a pastry bag with the lemon buttercream frosting. Pipe desired amount of buttercream onto each cupcake.
If you don’t have a frosting bag, you can fill a ziploc bag with the buttercream instead. Snip off one corner of the bag and use it to pipe frosting. You can also use a flat spatula to frost the cupcakes if desired, but the swirls of frosting make the cupcakes look so pretty!
Storage Tips
Store lemon cupcakes at room temperature if you plan to eat them within a couple of days. Cupcake containers make it easy to keep the cupcakes from drying out without squishing the frosting.
You can also use an extra large tupperware container. Place the frosted cupcakes in a single layer and make sure it’s large enough that the lid won’t sink into the frosting.
For longer storage, keep buttercream frosted cupcakes in the fridge. They taste best if eaten within 4 days.
In my book, lemon desserts are for all times of year! I hope there are more people like me out there. People who eat lemon cupcakes while putting out Christmas decorations with Thanksgiving centerpieces on the table.
If you’re NOT that person, then save this recipe for a more fitting time in your life. That’s cool with me. Just be sure to give these a try when you’re in the mood for something lemony!
Recipe FAQs
Using a cold egg, crack the egg across the middle of the shell. Break in half and transfer the yolk from one shell to the other shell, allowing the whites to drip into a small bowl. Repeat for all the eggs.
Yes you can freeze lemon cupcakes before or after adding the frosting. If freezing without frosting, slide cooled cupcakes into airtight container and freeze for up to 3 months. If freezing with frosting, place on baking tray and freeze for 30 minutes. Slide partially frozen cupcakes with frosting into airtight container for up the 3 months.
I typically use the bounce-back test. Touch the top of a cupcake with your finger tip. If it leaves a dent, it needs more time. If it bounces back they are done baking. You can also insert a toothpick into a cupcake and if it comes out clean they are done baking.
More Easy Dessert Recipes
- Lemon Raspberry Cheesecake Bites– delicious cheesecake bites topped with a luscious lemon curd and fresh raspberries!
- Lemon Whipped Cream
- Lemon Meringue Pie
- Strawberry Cupcake Recipe
- Lemon Ricotta Cookies
- Turtle Candy
- How to Make Macarons
Favorite Cupcake Recipes
See all Cupcake recipes
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Lemon Cupcake Recipe
Ingredients
For the Cupcakes:
- 5 large egg whites room temperature
- ¾ cup whole milk divided
- 2 lemons zested
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
For the Frosting:
- 1 cup unsalted butter softened
- 4 cup powdered sugar
- 1 lemon zested and juiced
- 2 Tablespoon heavy cream
Instructions
- In small bowl, mix egg whites, 1/4 cup whole milk and lemon zest. Set aside.
- In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining milk.
- Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan 5 minutes then transfer to cool completely on a wire rack.
- For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
- Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.
Notes
- If you prefer a yellow cupcake, add 1-2 drops of yellow gel food coloring to give it a bright color!
- Lemons. You will need about 2 Tablespoons of lemon zest for the cupcakes. For the frosting, you'll need about 1 Tablespoon of zest, and 2 Tablespoons of juice.
- Cake Flour. This kind of flour is finer than all-purpose and makes the cupcakes so light! You can use all purpose flour if cake flour isn't available but the texture will be quite different. (learn more about how to measure and substitute flour here.)
- Milk. Use whole milk or replace with buttermilk for a little more tang in your cupcake! Try my buttermilk substitute if you don't have any on hand.
- Egg Whites. You'll only need the whites for the cupcake recipe. Save the yolks and make a batch of easy lemon curd. You can also add a spoonful of curd to the baked cupcake using a technique similar to these wedding cake cupcakes.
- Storage. Store frosted cupcakes in container at room temperature for up to 3 days.
Nutrition
Perfect Lemon Cupcakes. Perfect Lemon Buttercream. Put them together and you have the best ever handheld lemon dessert!
Lemon ALL YEAR LONG, baby! 🙂
I love all things lemon too! Thanks for the great recipe….it’ll be added to my must-try recipes! 🙂
Serioulsy the best thing I’ve seen all day!
I absolutely LOVE anything lemon any time of year! These cupcakes look amazing!
I’m with you – i LOVE lemon anytime anywhere
I actually prefer it to chocolate, pumpkin, or even apple
and your cupcakes are absolutely beautiful
Thank you Heather!
These cupcakes look so pretty!!!!
OH these look so delicious! I can just eat the frosting, add some more, eat it again, then eat the cupcake. YUM!
I am soooo excited about this. My daughter and husband adore lemon. So I guess I know what I am making for her next birthday. Even though she request lemon cake with raspberry buttercream in the middle every year. I might just have to change it up. Thanks!!
That looks so yummy. Great pictures! Come and visit us. We are having a great giveaway this week from Pick Your Plum – $75 swank bag.
I love these Aimee! I love lemon all year. I actually have a lemon idea FOR Christmas. 🙂
Can’t wait to see your Christmas lemon idea!!!
oh dear lord, seasonal or not lemon desserts will ALWAYS hold a place in my heart. I honestly LOVE lemon cake, but I top mine with cream cheese icing – now LEMON buttercream? I can totally get on board with! Take me back to the summer with these babies, I must make them!!
These are beautiful! I bet they taste pretty darn good, too!
these are absolutely gorgeous, aimee! i love the buttercream on top and the subtle lemon flavor throughout. the tip you used to pipe that frosting is awesome – would you mind sharing? 🙂
Whoops, need to put that in there! It’s tip 2D. Thanks 🙂
I made these yesterday for a holiday party. Everyone loved them. I also used a 2D tip for the icing, but my lemon zest clogged it up. As a result, the icing wasn’t as pretty, but with some gold sprinkles on too, no one knew the difference.
Aimee that cupcake is soooo pretty!!! I want to swim in that frosting.
I actually bake lemon squares every year to put on my Christmas platter of goodies and everyone loves it! I say lemon has no season 😉
Yep, I’m definitely with ya! Lemon is actually my favorite kind of cake. I LOVE it! So refreshing and moist and delicious any time of year. I actually super love it at Christmastime, too! Helps break up all the chocolate and eggnog and peppermint, ya know? These look so luscious, Aimee!
These look scrummy! I love lemon cupcakes, Will have to try them once my lemon tree ripens up!
A lemon tree? Are you kidding me? So jealous….
I don’t have a lemon tree at home but we do have a lime tree 😀
These sounds delicious.
I love using buttermilk and I always have leftover egg whites and I love lemon.
Wow, Aimee, these cupcakes are gorgeous! I love the liners and the piping job is phenomenal. I’m sure they taste just as great as they look 🙂
You make the prettiest desserts, Aimee! They are just stunning – you’re the cupcake-decorating queen. Love these!
These are stunning! I love lemon desserts. And I’d probably eat this buttercream with a spoon!