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A homemade lemon cupcake with fluffy yellow cake, topped with swirled white frosting and a lemon slice. A bite reveals a gooey lemon curd filling oozing from the center, with more cupcakes blurred in the background.

Lemon Cupcakes

Delightfully light, fluffy, and full of bright citrus flavor, these lemon cupcakes are the perfect treat for any occasion. With a moist texture and an unforgettable lemon punch, they’re guaranteed to become a household favorite.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American
Keyword: Best lemon cupcakes recipe, Lemon Cupcakes, Lemon cupcakes with oil, Mary Berry lemon cupcakes, Moist lemon cupcakes, Simple lemon cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 220kcal
Cost: $10

Equipment

  • 1 Muffin tin (12-cup) (Essential for baking cupcakes)
  • 1 Paper cupcake liners (To prevent sticking and for easy removal)
  • 1 Electric mixer (hand or stand) (For creaming butter and sugar)
  • 1 Microplane or fine grater (For zesting the lemons)
  • 1 Citrus juicer or reamer (To extract lemon juice easily)
  • 2 Medium mixing bowls (For wet and dry ingredients)
  • 1 Measuring cups and spoons (To ensure accurate ingredient amounts)
  • 1 Piping bags and tips (optional) (For frosting with precision)
  • 1 Silicone spatula (optional) (For mixing and scraping)
  • 1 Cooling rack (optional) (For cooling cupcakes evenly)

Ingredients

For the Cupcakes:

  • 1½ cups All-purpose flour - Sifted
  • 1½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter - Room temperature
  • 1 cup Granulated sugar - Rubbed with lemon zest
  • 2 tablespoon Lemon zest - From fresh lemons
  • 2 Large eggs - Room temperature
  • 1½ teaspoon Vanilla extract
  • ¼ cup Fresh lemon juice
  • ½ cup Milk - Warmed with lemon peel
  • 1 tablespoon Vegetable oil - Optional ,for added moisture

Optional Add-ins:

  • 1 teaspoon Lemon curd - Per cupcake if filling
  • 1 tablespoon Poppy seeds - For lemon-poppyseed variation
  • 1 cup Fresh blueberries - Fold gently
  • ½ cup White chocolate chips - Optional

For the Frosting:

  • ¾ cup Unsalted butter - Room temperature
  • 2½ cups Powdered sugar - Sifted
  • 2 tablespoon Fresh lemon juice - Add more to taste
  • 1½ teaspoon Lemon zest
  • 2 tablespoon Heavy cream - Adjust for desired consistency
  • Pinch Salt - Balances sweetness

Instructions

  • Preheat oven and prepare ingredients
  • Make lemon-infused sugar
  • Mix wet and dry ingredients to make batter
  • Fill liners and bake cupcakes
  • Soak with lemon syrup and cool completely
  • Make frosting and decorate cupcakes

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1 cupcake | Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 120mg | Potassium: 40mg | Fiber: 1g | Sugar: 18g | Vitamin A: 150IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg