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Home / Dessert

Lemon Cupcakes

5
/5
38 minutes
13 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 05/10/2021

This post may contain affiliate links. Please read my disclosure policy.

These amazing Lemon Cupcakes are fluffy, moist and easy to make from scratch. They have the perfect flavor balance of tangy and sweet, and have a super tender crumb. Top with your favorite buttercream and enjoy! #cupcake #lemon #dessert #baking #cake #cupcakerecipe
These amazing Lemon Cupcakes are fluffy, moist and easy to make from scratch. They have the perfect flavor balance of tangy and sweet, and have a super tender crumb. Top with your favorite buttercream and enjoy! #cupcake #lemon #dessert #baking #cake #cupcakerecipe
These amazing Lemon Cupcakes are fluffy, moist and easy to make from scratch. They have the perfect flavor balance of tangy and sweet, and have a super tender crumb. Top with your favorite buttercream and enjoy! #cupcake #lemon #dessert #baking #cake #cupcakerecipe

These amazing Lemon Cupcakes are fluffy, moist and easy to make from scratch. They have the perfect flavor balance of tangy and sweet, and have a super tender crumb. Top with your favorite buttercream and enjoy!

This is one of my Cakes/Cupcakes recipes I know you’ll want to keep on hand!

lemon cupcake with lemon buttercream frosting swirl on top
Pin this recipe for later!

If you were drooling over the amazing lemon buttercream I shared last week, here’s a fabulous cupcake to pile all that frosting on!

As impressive as massive layer cakes are, I definitely prefer cupcakes. They’re so cute, easy to decorate, easily feed a crowd, and are actually easily freeze-able!

These cupcakes are a perfect balance of sweet and tangy/tart. But if you want extra lemon flavor, pair them with lemon buttercream and a lemon curd I’ll be sharing soon!

I’m also a firm believer in using what you have, and this time of year, I almost always have lemons hanging around in my refrigerator.

And when life gives you lemons, making lemonade is great, but I think lemon cupcakes are even better!

How to make lemon cupcakes?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step how to make lemon cupcakes - image collage
  1. Cream butter and sugar together. A stand mixer is awesome, but a hand mixer will work as well.
  2. Add binders and flavors. Beat in the eggs, extracts and zest.
  3. Sift flour then combined dry ingredients. Measure sifted flour, then whisk together with baking powder, baking soda and salt.
  4. Mix in liquids and dry ingredients. Alternate the buttermilk/lemon juice with the flour mixture, until all is combined.
  5. Scoop batter. Using a cookie scoop makes this job much easier.
  6. Bake. Bake until a toothpick inserted comes out with a few moist crumbs.
  7. Cool. Only let the cupcakes cool in the pan for a few minutes, then transfer the cupcakes to a cooling rack to finish cooling.
  8. Frost as desired.

Helpful Tip!

For the perfect cupcakes, have all the cold ingredients at room temperature before you start mixing. Room temp ingredients will always mix together better and more fully, than cold ones will.

lemon cupcakes on glass cake stand

Variations of this recipe

  • Buttermilk substitute – if you don’t have buttermilk on hand, you can make your own! Mix 1 Tbsp lemon juice or white vinegar with whole milk and let it sit about 10 minutes. It will look a bit curdled. Stir and use.
  • No buttermilk – you could also just use whole milk, but I do highly recommend the buttermilk or buttermilk substitute.
  • Cornstarch – make sure you use cornstarch and not cornmeal, it won’t have the same result! The cornstarch inhibits gluten formation, resulting in a fluffy tender crumb. In essence, it mimics using cake flour.
  • Other citrus – I’ve not tested using other citrus flavors in this recipe, but I think they’d turn out well! Orange or lime would be yummy!
multiple cupcakes on cake stand

FAQ’s

Can you freeze baked cupcakes?

Yes, for up to 3 months. See the section below titled “Freezing” for all the directions.

Can this batter be baked into cakes instead?

You can bake the batter in traditional round cake pans – bake times will vary depending on size, but two 8” rounds will bake for about 30 minutes or a sheet cake (9×13) will bake for about 35 minutes.

How is the flour measured?

Scooping the flour with a measuring cup out of a bag or container tends to lead to over-measuring, which can make for a tough cupcake. It’s important for baking recipes to sift the flour, then spoon the sifted flour into the measuring cup. Swipe the excess with the back of a butter knife to level off the top of the measuring cup.

Making lemon cupcakes ahead of time

Cupcakes are great to make ahead of time, because when stored properly, they can last a couple of days before frosting.

I don’t usually like to make mine more than a day ahead of time, just because I want the ultimate fluffy and moist texture.

These amazing Lemon Cupcakes are fluffy, moist and easy to make from scratch. They have the perfect flavor balance of tangy and sweet, and have a super tender crumb. Top with your favorite buttercream and enjoy! #cupcake #lemon #dessert #baking #cake #cupcakerecipe

Storage

Leftover, frosted cupcakes can be stored at room temperature for up to 3 days, in an airtight container.

Unfrosted cupcakes can be stored at room temperature for up to 3 days, in an airtight container.

Unfrosted cupcakes can also be frozen for up to 3 months.

Freezing

To freeze unfrosted cupcakes, add cupcakes to a baking sheet and place the whole thing in the freezer for about 2 hours, or until hard.

Wrap frozen cupcakes individually in plastic wrap, then transfer to an airtight freezer-safe container, label it with the date, then freeze.

Thaw overnight in the refrigerator before frosting.

Tips for perfect cupcakes!

  1. Room temperature ingredients. As I mentioned earlier in the post, the ingredients will all mix together better if they’re room temperature.
  2. Be careful with how much you’re mixing. Over mixing can leave you with a tough, overly dense cupcake. Just mix the dry ingredients into the batter until no flour streaks remain as you stir.
  3. Pay attention to how much you’re filling the cupcake liners. Follow what the recipe suggests for how full to make them. Fill them too much and they can overflow, too little and they won’t even reach the tops of the liners.
  4. For optimal results, bake one pan at a time. I know it’s a hassle, and most of the time, I’m guilty of cramming two pans in there side by side (but then rotating and switching sides halfway through baking). But when you’re starting out, or want perfect cupcakes, bake one pan, and put the pan right in the middle of the center rack.
  5. Let them cool. Don’t try to frost a cupcake that’s still warm, it’ll end up a big ol’ mess. Let the cupcakes cool, then pile up that frosting as high as you’d like!
  6. Follow the recipe. This may seem like a no-brainer, but there’s a reason the recipe is written the way it is; because it works that way. With cooking you may be able to swap out ingredients, guess on the measurements, etc, but with baking you really don’t want to do that. Only use any substitutions specifically mentioned, and follow everything to the letter.
lemon cupcakes filled with lemon curd

Other Cupcake/Frosting Recipes:

swirl of lemon buttercream on wooden spatula
Lemon Buttercream
pink champagne cupcakes
Pink Champagne Cupcakes
bourbon vanilla cupcakes
Bourbon Vanilla Cupcakes
guinness chocolate cupcakes
Guinness Chocolate Cupcakes
cookie scoop

My Favorite Way to Scoop Batter!

Cookie scoops are perfect for scooping the perfect amount of batter every time. This size is perfect for muffins/cupcakes!

Get on amazon

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

lemon cupcake with lemon buttercream frosting swirl on top

Lemon Cupcakes

5 from 4 votes
Author: The Chunky Chef
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Calories: 223
Servings: 24 cupcakes
(hover over # to adjust)
Print Rate Pin
These amazing Lemon Cupcakes are fluffy, moist and easy to make from scratch. They have the perfect flavor balance of tangy and sweet, and have a super tender crumb.

Ingredients

  • 3/4 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 2 Tbsp lemon zest
  • 1 Tbsp lemon extract
  • 1 tsp vanilla extract
  • 3 large eggs at room temperature
  • 2 3/4 cup sifted all purpose flour spooned into measuring cup then leveled
  • 1/4 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 cups buttermilk at room temperature, divided
  • 1/3 cup fresh lemon juice

Instructions

  • Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside.
  • To the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl – and use a hand mixer), add butter and granulated sugar. Beat on MED speed for about 2 minutes.
  • Scrape down the sides of the bowl (rubber spatulas are great for this), then add lemon zest, vanilla extract, lemon extract, and eggs. Beat until combined.
  • Sift flour and measure it into a separate mixing bowl. Add cornstarch, baking powder, baking soda and salt and whisk to combine.
  • Add 1/2 cup of the buttermilk, plus all of the lemon juice to the batter in the mixer, and beat until just combined.
  • Add half of the flour mixture, mixing until just combined. Add another 1/2 cup buttermilk, and beat in. Add remaining flour, mix, then add the final 1/2 cup buttermilk.
  • Adding the dry ingredients and buttermilk like this makes sure they're well incorporated without being over mixed.
  • Scoop the batter into the prepared muffin tins, filling them about 3/4 of the way up.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs.
  • Let cupcakes cool in the muffin tins for about 3-5 minutes, then remove the cupcakes to a cooling rack to finish cooling.
  • Once cupcakes have cooled, frost as desired.
  • Enjoy immediately or cover and keep at room temperature for up to 3 days.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. Batter can be baked in traditional round cake pans – bake times will vary depending on size, but generally two 8” rounds will bake for about 30 minutes, or a sheet cake (9×13″) will bake for about 35 minutes.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. me says

    Posted on 6/19 at 12:01 pm

    You lost me with the lemon extract –

    Reply
    • The Chunky Chef says

      Posted on 6/19 at 10:21 pm

      Sounds like this one isn’t for you then 🙂

      Reply
  2. maureen says

    Posted on 1/22 at 8:31 pm

    In one of your pictures, it looks like the cupcakes are filled with like a lemon curd, but no mention of it in the recipe. Did you just drop a dollop of curd before baking?

    Reply
    • The Chunky Chef says

      Posted on 1/22 at 9:24 pm

      It’s just an option if you wanted to add it, but you don’t have to add it. I use this recipe https://www.thechunkychef.com/classic-lemon-curd/ and once the cupcakes are baked and cooled, scoop out a little well in the middle of the top of the cupcake, fill with curd, then frost the cupcakes 🙂

      Reply
  3. Amanda Livesay says

    Posted on 5/17 at 7:50 am

    The most perfect lemon cupcakes! We loved them!

    Reply
  4. Sandra says

    Posted on 5/14 at 11:41 am

    One of my favorite cupcakes!! My kids loved it too!

    Reply
  5. Beth says

    Posted on 5/13 at 2:11 am

    These cupcakes are so delicious! My daughter and I love anything lemon. Such a big hit here!

    Reply
  6. Erin | Dinners,Dishes and Dessert says

    Posted on 5/12 at 6:02 am

    These look Lemon Cupcakes so soft and delicious! So cute!

    Reply
  7. Lin says

    Posted on 5/11 at 12:03 am

    Frost these with strawberry buttercream! Kind of like strawberry lemonade!

    Reply
    • Amanda says

      Posted on 5/11 at 9:21 am

      Oh yeah, now you’re talking! I actually have a strawberry buttercream recipe that’s almost ready to share 😉

      Reply
      • Lin Larson says

        Posted on 5/12 at 10:38 pm

        Yes!!! Can’t wait to try it!!! 🙂 Hugs!!!!

        Reply
  8. Valerie Bolton says

    Posted on 5/10 at 11:08 pm

    Hi there, if my oven is too small too small and I have to bake in two batches, will the batter spoil and hamper the way the cupcakes rise. Love your recipes.

    Reply
    • Amanda says

      Posted on 5/11 at 9:22 am

      So glad you’re enjoying them Valerie 🙂 The batter should be okay waiting for the first batch to bake.

      Reply

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