Lemon cupcakes on a grey countertop with a yellow and grey tea towel.
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Lemon Cupcakes with Lemon Cream Cheese Buttercream Frosting

These Lemon Cupcakes are soft, moist and filled with fresh lemon zest. They're made from scratch with easy to find ingredients, and topped with a lemon cream cheese buttercream frosting.
Course Dessert
Cuisine American
Keyword lemon cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 15 cupcakes
Calories 341
Author Heather

Ingredients

Lemon Cupcakes

  • 1.5 cups cake flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup milk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

Lemon Cream Cheese Buttercream Frosting

  • 3 cups confectioner's sugar
  • 4 ounces unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon juice

Instructions

Lemon Cupcakes

  • Preheat oven to 350 degrees. Line a cupcake pan with liners, set aside.
  • In a large bowl, whisk together the ingredients: flour, baking powder, and salt.
  • In a separate bowl, combine wet ingredients: butter, sugar, milk, eggs, vanilla extract, lemon zest, and lemon juice.
  • Add half of dry ingredients to wet ingredients, stir until combined. Add remaining dry ingredients and mix until just combined. 
  • Pour batter into cupcake liners, filling halfway full (3 tablespoons of batter in each liner). Bake in preheated oven for 18-22 minutes, or until a toothpick comes out clean. 
  • Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

Lemon Cream Cheese Buttercream Frosting

  • In a large bowl, whisk or sift the confectioner's sugar to remove clumps.
  • In a separate bowl, add butter and cream cheese. Cream together until fully combined. Add vanilla, lemon zest, and lemon juice. Mix to combine.
  • Add confectioner's sugar, mix slowly at first to incorporate. Then, whip at high speed for 2-3 minutes, or until light and fluffy. 
  • Pipe or spread frosting with a knife onto cupcakes and serve.

Nutrition

Serving: 0g | Calories: 341kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 119mg | Potassium: 84mg | Fiber: 0g | Sugar: 37g | Vitamin A: 530IU | Vitamin C: 2.1mg | Calcium: 44mg | Iron: 0.3mg