These homemade lemon cupcakes are fluffy, moist and topped with lemon buttercream frosting. The citrus flavor comes from both lemon zest and fresh lemon juice and makes these cupcakes taste like sunshine. These are the perfect cupcakes for lemon lovers!
This post was updated April 16, 2023 with new photos, recipe tips & a slightly updated recipe
These lemon cupcakes are moist, light and full of bright lemon flavor. They’ve been a favorite because they taste like sunshine—fresh, slightly tangy and perfectly balanced with butter and vanilla. The crumb is soft and tender, not sour, and each cupcake is finished with a creamy lemon buttercream that adds just the right amount of sweetness and zing.
Lemon Cupcake Recipe
This recipe is adapted from a classic vanilla cupcake base, with the addition of lemon zest and fresh lemon juice for real citrus flavor. Start by creaming the butter and sugar together with the lemon zest, then add the eggs one at a time. Alternate adding the dry ingredients (flour, baking powder and salt) with the wet ingredients (sour cream, milk and lemon juice) to keep the batter smooth and tender. 
Baking Tips & Tricks
- Use room-temperature ingredients. Take butter, eggs, sour cream and milk out of the fridge about 30 minutes before you start. To warm eggs quickly, place them in a bowl of lukewarm water.
- Zest before juicing. Zesting first makes it easier to get the most flavor from your lemons.
- Cream the butter and sugar well. Beat until light and fluffy (about 2–4 minutes) to incorporate air for a lighter cupcake texture.
- Whisk dry ingredients together. Combine flour, baking powder and salt before adding to the batter so the leavening is evenly distributed.
- Sour cream and milk provide moisture. Sour cream keeps the cupcakes tender and moist, while milk prevents them from becoming too dense.
- Alternate wet and dry additions. Adding ingredients in stages helps produce a uniform batter with a fine crumb and no large air pockets.
- Finish by hand if needed. Use a whisk for the last bit of mixing to avoid overmixing, which can make cupcakes tough.
- Bake one tray at a time on the middle rack. This ensures even baking without burnt tops or bottoms.
Do not use bottled lemon juice. It is too sour and won’t provide the fresh, balanced flavor that fresh lemon juice gives.
Lemon Frosting for Lemon Cupcakes
When the cupcakes are cool, finish them with a lemon buttercream made from softened butter, powdered sugar and fresh lemon juice. Adjust the amount of lemon juice to taste—use more for a brighter, tangier frosting or less for a milder lemon note. You can replace some lemon juice with a tablespoon of whipping cream if you prefer a creamier texture.
The frosting recipe yields enough to generously pipe onto each cupcake. If you prefer a thin spread or will frost with a knife, consider halving the frosting ingredients to avoid excess.
To make lemon-blueberry cupcakes, gently fold 3/4 cup of small, fresh blueberries into the batter before filling the liners. Use small berries so they remain distributed and don’t sink to the bottom; bake time stays about the same.
If you prefer lemon-raspberry cupcakes, try an alternate lemon-raspberry recipe for the best results.
More lemon dessert ideas to try on another occasion include lemon blueberry cake, no-bake lemon cheesecake, lemon loaf and lemon brownies.
Lemon Cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Lemon Cupcakes
- 1 1/2 cups all-purpose flour (188 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened
- 1 cup white sugar (200 grams)
- 2 tablespoons lemon zest
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (60 ml), room temperature
- 1/4 cup milk (50 ml), 2% or whole, room temperature
- 1/4 cup fresh lemon juice (60 ml)
Lemon Buttercream
- 1 cup unsalted butter (226 grams), softened
- 1/4 teaspoon salt
- 4–5 cups powdered sugar (440–550 grams)
- 2–3 tablespoons fresh lemon juice (30–45 ml)
- 1 tablespoon whipping cream, if needed
Instructions
Lemon Cupcakes
- Preheat the oven to 325°F (170°C) and line a muffin pan with liners. This recipe yields 12–14 cupcakes.
- Whisk together the flour, baking powder and salt in a medium bowl.
- In a large bowl using an electric mixer, beat the butter, sugar and lemon zest until fluffy, about 2–3 minutes.
- Add the vanilla and beat in the eggs one at a time.
- Beat about one-third of the flour mixture into the butter mixture, followed by the sour cream. Scrape the bowl as needed.
- Beat in another third of the flour mixture, then add the milk. Scrape the sides and bottom of the bowl.
- Beat in the remaining flour mixture until just combined, or finish by whisking by hand.
- Whisk in the lemon juice until incorporated.
- Spoon batter into liners, filling about 3/4 full. Do not overfill to avoid overflow.
- Bake one tray at a time on the middle oven rack for 18–20 minutes, or until a toothpick comes out clean. Cool before frosting.
Lemon Frosting
- Beat the softened butter in a large bowl until light and fluffy, about 3–4 minutes.
- With the mixer on low, beat in 2 cups of powdered sugar and the salt.
- Continue adding the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of lemon juice, until you reach your desired consistency and balance of sweetness and tang. Substitute some lemon juice with whipping cream if you prefer.
- Frost the cooled cupcakes with a knife or pipe the frosting using a piping bag.
Notes
- Lemons: You’ll need about 2 medium lemons for the cupcakes and frosting combined (or 3 small lemons). Zest first, then juice, and remove any seeds. Fresh lemon juice is essential—do not substitute bottled juice.
- Room Temperature: Make sure butter, eggs, sour cream and milk are at room temperature for best texture.
- Sour Cream: Full‑fat sour cream yields the best result. Plain Greek yogurt can be used as a substitute.
- Frosting Yield: The frosting makes enough to pipe a generous swirl on each cupcake. Halve the frosting if you prefer a thin spread.
- Storage: Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
- Make Ahead: Cupcakes are best the day they’re made. You can bake them a day ahead and store unfrosted in an airtight container; frost on the day you serve. Unfrosted cupcakes freeze well—thaw in the fridge and bring to room temperature before frosting.
- Nutrition: Nutrition info is an estimate per cupcake with frosting, assuming 12 equal cupcakes and all frosting used.