I first shared this recipe on CentslessMeals where I am a contributor. These Easy Lemon Cupcakes have a heavenly light and fluffy texture with the perfect sunshiny citrus flavor. They’re then topped with a silky smooth sweet lemon buttercream frosting. You’re sure to be making these on repeat this summer!
I used to not like lemon in baked goods but now I love it, especially these Lemon Cupcakes! They’re sweet and refreshing, just perfect for this time of year. If you love lemon or are willing to give it a second try like me, I highly recommend Lemon Poppy Seed Zucchini Muffies & Bread, Classic Lemon Bars, and Mini Raspberry Lemon Cheesecakes.
Easy Lemon Cupcakes
These are the BEST Lemon Cupcakes! They are so incredibly light and fluffy just like my Double Chocolate Cupcakes. That light texture pairs so well with the bright sweet citrus flavor. It’s just the perfect spring summer cupcake that is sure to bring a smile to your face with your first bite! Not only are they delicious but they are so easy to make! Go grab your mixing bowl and whisk!
How to make Lemon Cupcakes:
- Mix together all the dry ingredients so that the leavening agent (baking powder) is evenly distributed.
- Add in all the wet ingredients (except the water) and mix until just combined. Add the boiling water and mix it in until smooth. The batter will be really thin.
- Fill 12 cupcake liners with the batter. You can do this easily with a large size trigger scoop or 1/4 cup measuring cup.
- Bake for 15-18 minutes. Every oven is a little different so check for doneness at the lower end of the time range given. The cupcakes are done when a toothpick comes out dry after poking it into the center of a cupcake.
How to Make Lemon Buttercream Frosting:
The frosting on top of this cupcake is divine! It only takes 4 ingredients- butter, powdered sugar, lemon extract, and heavy cream. Whip it all together with the paddle attachment on you Kitchen Aid mixer and spread or pipe it on the cupcakes. You can also use an electric hand mixer.
How to Frost Cupcakes:
One way to apply the frosting is to place it into a piping bag and swirl it over the top of your cupcakes. If you want to keep things simple or just don’t have that equipment, you can spread it on with a knife or small cake spatula. Just add about 1 1/2 tablespoons frosting (a medium trigger scoop works perfectly for this!) to the top of your cupcake and spread it out to the edges. I do this by holding the knife still and turning the cupcake in a circle with the other hand.
You can leave the cupcakes like this or add a little pizzazz with a sprinkling of lemon zest and a slice of lemon. Since the lemon isn’t actually eaten, you may want to omit it if your guests will find it more of a nuisance.
If you like to pipe the frosting onto your cupcake a mile high, I recommend doubling the frosting ingredients.
LOOKING FOR MORE CUPCAKE RECIPES? CHECK OUT THESE:
- S’mores Cupcakes
- Banana Split Cupcakes
- Raspberry Chocolate Cupcakes
- Snickerdoodle Cupcakes
- Lemon Lavender Cupcakes
- Peanut Butter Banana Cupcakes
TOOLS USED TO MAKE LEMON CUPCAKES:
Balloon Whisk– My very favorite whisk because it is very sturdy and a great size. I use it for making all kinds of batters.
Rubber Bottom Mixing Bowls– The rubber handle and bottom of these bowls makes them the perfect mixing bowls. I use them all the time from mixing pancake batter to pie dough to cake batter.
Muffin/Cupcake Tin– Every kitchen needs a muffin tin. This is my favorite. I use it for cupcakes, muffins, mini frittatas….
Lemon Cupcakes
Ingredients
For the Cupcakes:
- 1 1/4 cup all-purpose flour
- 1 cup sugar
- 2 teaspoons lemon zest
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup milk
- 1/4 cup vegetable oil
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon extract
- 1/2 cup boiling water
For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 1 3/4 cup powdered sugar
- 1 teaspoon heavy whipping cream
- 1/2 teaspoon lemon extract
- pinch of salt
- lemon zest, for garnish
- lemon slices, for garnish
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, sugar, zest, baking powder, and salt. Push mixture to the outside of the bowl, creating a well.
- Add the egg, milk, vegetable oil, lemon juice, and extract. Mix until everything is combined. Add the boiling water and whisk until smooth.
- Pour batter into paper liners (I like to use a 1/4 measuring cup or large trigger ice cream scoop). Bake for 15-18 minutes until toothpick come out clean. Remove cupcakes from tin and allow to cool on a wire rack . Frost when cool.
For the Frosting:
- In the bowl of a stand mixer (with paddle attachment), beat the butter for 2 minutes on medium-high until light and fluffy.
- Set the mixer to low speed and slowly add in the powdered sugar followed by the cream, extract, and salt. Increase speed to medium and beat for about 5 minutes or pale in color.
- Frost cupcakes, sprinkle with zest, and top with half a lemon slice.
one of the best recipes I’ve ever made!! I wish the recipe made more than 12. so easy and I love how it’s one bowl. I will definitely be making these again
Oh dear, it’s me again 🙂 You are so great guys !