I absolutely love these light and fluffy lemon cupcakes—they’re tender, moist, and bursting with bright citrus flavor, topped with a creamy lemon buttercream that feels both elegant and easy.
Why I’ll Love This Recipe
I’m drawn to how effortlessly these come together using simple ingredients like fresh lemon juice and zest. The combination of butter and oil in the batter gives me a soft yet moist crumb, and the tangy lemon frosting balances sweetness with a refreshing zing.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
all‑purpose flour
-
baking powder
-
baking soda
-
salt
-
unsalted butter, room temperature
-
vegetable oil
-
granulated sugar
-
vanilla extract
-
eggs
-
milk
-
fresh lemon juice
-
fresh lemon zest
-
powdered sugar (for buttercream)
-
additional butter for frosting
-
lemon zest and juice for buttercream
-
pinch of salt
directions
-
I preheat the oven to 350 °F (176 °C) and line a cupcake pan with liners
-
I whisk together the flour, baking powder, baking soda, and salt, then set aside
-
I beat the butter, vegetable oil, sugar, and vanilla extract until light in color and fluffy — about 1½ to 2 minutes
-
I add the eggs, lemon juice, and lemon zest, mixing until combined
-
I alternate adding dry ingredients with milk, mixing just until combined, scraping down the bowl as needed. The batter is slightly thin but that’s expected
-
I fill liners about halfway and bake for 15–17 minutes, or until a toothpick comes out with a few moist crumbs. I remove the cupcakes from the pan after 2 minutes and cool fully on a rack
-
For the frosting, I beat room‑temperature butter, powdered sugar, lemon juice and zest, vanilla extract, and a pinch of salt until smooth and fluffy — adjusting consistency with more powdered sugar or a splash of water/milk if needed
-
I pipe or spread the lemon buttercream over cooled cupcakes and optionally garnish with a thin lemon slice or zest twist
Servings and timing
This recipe makes about 14 cupcakes.
Prep time: about 1 hour 15 minutes (includes frosting prep)
Cook time: 15 minutes
Total time: approximately 1 hour 30 minutes
Variations
I sometimes add a hint of lemon extract in the frosting for an extra punch. For a lighter crumb, I use part cake flour instead of all-purpose. In spring or summer, a wedge of candied lemon or edible flower adds a lovely finishing touch. I’ve also swapped part of the sugar for honey for a more nuanced sweetness.
storage/reheating
I store leftover cupcakes in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 2–3 days. I let chilled cupcakes sit at room temp before serving to soften the crumb and frosting texture. I don’t reheat them—they’re best at room temperature.
FAQs
What makes these cupcakes moist?
I credit the combination of butter and vegetable oil—it gives the cupcakes richness and keeps them tender and moist for days.
Can I make these without fresh lemon juice?
I strongly prefer fresh lemon juice and zest for real brightness. Bottled juice or dried zest won’t give the same fresh, tangy flavor.
Can I freeze these cupcakes?
Yes—I freeze un‑frosted cupcakes wrapped well. I thaw them fully before frosting to avoid condensation on the buttercream.
How do I prevent the frosting from being too sweet?
I balance powdered sugar with fresh lemon juice and zest—and a pinch of salt—to avoid cloying sweetness and keep the buttercream bright.
Can I substitute sour cream or yogurt in the batter?
I haven’t tried it in this version, but some cakey lemon cupcake recipes benefit from sour cream for extra tenderness. If you try it, reduce milk slightly.
Conclusion
I really enjoy making these lemon cupcakes—they feel cheerful, not fussy, and taste like sunshine in every bite. They’re perfect for birthdays, brunches, or just brightening up an ordinary day.
Print
Lemon Cupcakes
- Total Time: 1 hour 30 minutes
- Yield: 12–14 cupcakes
Description
Light, fluffy lemon-scented cupcakes crowned with creamy lemon buttercream frosting and a cheerful half‑slice of lemon—bright, refreshing, and ideal for spring and summer gatherings.
Ingredients
1¼ cups (163 g) all‑purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup (56 g) unsalted butter, room temperature
¼ cup (60 ml) vegetable oil
¾ cup (155 g) granulated sugar
¼ tsp vanilla extract
2 large eggs
6 Tbsp (90 ml) milk
¼ cup (60 ml) fresh lemon juice
1 Tbsp fresh lemon zest
Lemon Buttercream Frosting:
1 cup (224 g) unsalted butter, room temperature
4 cups (460 g) powdered sugar
½ tsp vanilla extract
4–5 Tbsp fresh lemon juice
1 tsp lemon zest
Pinch of salt, to taste
Instructions
Preheat oven to 350 °F (176 °C) and line a cupcake pan with paper liners.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat butter, oil, sugar, and vanilla on medium-high until light in color and fluffy, about 1½–2 minutes.
Add eggs one at a time, mixing well after each and scraping down bowl as needed.
Add half of the dry mixture and mix until just incorporated. Combine milk and lemon juice and add with lemon zest, mixing until smooth.
Mix in remaining dry ingredients just until batter is smooth; avoid over‑mixing.
Fill liners about ¾ full and bake 15–18 minutes, or until a toothpick comes out clean. Cool completely on wire rack.
For frosting, beat butter until smooth. Add half the powdered sugar and mix. Add vanilla, lemon juice, zest, and a pinch of salt, then beat in remaining sugar until fluffy and spreadable.
Pipe or spread frosting onto cooled cupcakes; garnish with half a lemon slice if desired. Store covered at room temperature up to 24 hours, then refrigerate and serve at room temperature.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
