Go Back
+ servings
lemon cupcake with lemon buttercream frosting swirl on top
Print Recipe
5 from 4 votes

Lemon Cupcakes

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.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes from scratch, easy lemon dessert, lemon cupcakes
Servings: 24 cupcakes
Calories: 223kcal


  • 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


  • 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.


  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 (9x13") will bake for about 35 minutes.


Calories: 223kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 74mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg