These homemade lemon cupcakes are soft, buttery, and packed with fresh lemon flavor, especially when filled with lemon curd! Made with fresh lemon zest and juice, the bright citrus taste is balanced by a sweet, creamy vanilla buttercream on top. If you’re looking for an easy lemon cupcake recipe that’s moist, tender, and reliable, your search ends here.
I originally shared this recipe in 2013, and I’ve since updated it with new photos and extra success tips for consistently great results.
This recipe for lemon cupcakes with vanilla buttercream is simple, reliable, and one I return to every spring. Lately I’ve been filling them with lemon curd, too, for an extra dose of lemony goodness! These make the list of our favorite lemon dessert recipes that we return to again and again.
Whether you’re baking for a special occasion or just because you’re craving something citrusy, these lemon cupcakes from scratch are always a hit. If you’ve ever wondered what sunshine tastes like, I think this might be it. 🙂
One reader, Holly, commented: “These were a massive hit at the party I brought them to. One guest said, ‘This is THE BEST lemon cupcake I have ever had in my life!’ I like that the lemon flavor was definitely there but not overpowering. ★★★★★”
Another reader, Dawn, commented: “Made this week and they might be the best dessert ever. Like ever. Used Sally’s buttercream frosting and Sally’s lemon curd recipe and piped the curd into the cooled cupcakes before frosting. They were amazing. ★★★★★”
Why You’ll Love These Lemon Cupcakes
- Citrusy with bright lemon flavor
- Soft and buttery with a tender crumb
- Easy to make with simple ingredients
- Topped with creamy vanilla frosting
- For extra lemon flavor, fill them with lemon curd
- Adaptable for other frostings or fillings—see below for suggestions!
Here’s Why This Recipe Works
This lemon cupcake recipe is adapted from my lemon blueberry cake, which is one of the most popular cake recipes on my website. I love the cupcake version because they pack more lemon flavor and are much lighter than both the blueberry version as well as this lemon layer cake.
Three simple techniques make these lemon cupcakes especially soft and flavorful:
- Fresh Lemons for Maximum Flavor: Lemon zest contains natural citrus oils that provide the strongest lemon flavor. Be sure to add the zest when you’re creaming the butter and sugar, for maximum flavor. Plus, using both zest and fresh lemon juice creates bright, balanced citrus taste.
- Creaming Butter and Sugar: Creaming butter and sugar incorporates air into the batter, helping the cupcakes bake up light and fluffy. If you’re a beginner baker, check out my tutorial on how to cream butter and sugar.
- Balanced Moisture: Milk keeps the crumb soft while lemon juice adds brightness without making the cupcakes dense.
Grab These Ingredients
You need simple, everyday ingredients for today’s cupcakes. The ingredient list is similar to my lemon cake. Let’s review:
- Flour: All-purpose flour is the base of these cupcakes.
- Baking Powder: Baking powder helps the cupcakes rise.
- Salt: A little salt adds flavor and balances the sweet.
- Butter: When a buttery taste is what you’re after, there’s no substitute for real butter! Make sure it’s proper room-temperature butter.
- Sugar: We use all granulated sugar in this cupcake recipe.
- Eggs: 2 eggs add structure and richness.
- Vanilla Extract: Pure vanilla complements the fresh lemon flavor beautifully. You can use vanilla bean paste or even homemade vanilla extract if you have a batch going!
- Milk: Milk adds moisture and tenderness. I recommend whole milk or buttermilk.
- Lemons: You need around 2 or 3 large lemons for the cupcake batter—zest them first and then juice them.
Expect a Slightly Thick Lemon Batter
Cream the butter, sugar, and lemon zest together until light and fluffy, then beat in the eggs and vanilla. In a separate bowl, whisk the dry ingredients together.
Combine the wet and dry ingredients, adding the milk and lemon juice. The batter will be slightly thick, and a few small lumps are perfectly fine.
Fill cupcake liners about 2/3–3/4 full:
After baking, cool the cupcakes completely, fill with lemon curd if desired, and then top with frosting.
How to Fill Cupcakes
You can enjoy these lemon cupcakes as-is without a filling, but lately we’ve been adding a spoonful of homemade lemon curd to the center. Our taste testers have loved the extra burst of bright lemon flavor!
If you’ve never filled cupcakes before, it’s very simple. You can carve out a small center with a paring knife and spoon the curd inside (pictured below) or use a piping bag to pipe it right into the middle.
For a full written and visual tutorial, see How to Fill Cupcakes.
Frosting Options for Lemon Cupcakes
I love finishing the lemon cupcakes with classic vanilla buttercream because it’s smooth, creamy, easy to pipe, and it holds shape beautifully. More importantly, it pairs beautifully with lemon, and doesn’t take away from its flavor!
If you want to switch things up, these lemon cupcakes are also delicious topped with:
- Swiss Meringue Buttercream: Lightly sweet and holds intricate piped shape.
- Lemon Buttercream: For extreme lemon flavor!
- Strawberry Buttercream: Strawberry lemonade cupcakes, anyone?
- Cream Cheese Frosting: Tangy, silky, and luscious paired with lemon. It’s how we top these lemon blueberry cupcakes.
- White Chocolate Buttercream Frosting: Made with melted white chocolate for an extra rich flavor.
- Blueberry Frosting: From my lemon blueberry cookies.
- Raspberry Frosting (pictured below): From my lemon raspberry cupcakes.
- Blackberry Cream Cheese Frosting (pictured below): From my lemon blackberry cupcakes.
Optional Variations
- Fill them: Add a spoonful of lemon curd inside for extra citrus flavor. Or try filling them with jam, like we do with these lemon raspberry jam cupcakes.
- Add berries: Berries pair beautifully with lemon. Try these lemon blueberry cupcakes, lemon raspberry cupcakes, or lemon blackberry cupcakes.
- Add poppy seeds: Whisk 2 Tablespoons in with the dry ingredients.
- Try a different frosting: See the frosting section above for other flavors that pair well with lemon.
- Bake it as a small layer cake: This lemon cupcake batter makes just the right amount for a 3-layer 6-inch cake. Learn how in this post on 6-inch cakes.
Success Tips for the Best Lemon Cupcakes
- Use fresh lemons. Fresh lemon juice and zest provide the brightest flavor. Bottled lemon juice and dried zest just can’t compare to the real deal! Be sure to zest the lemons first, then juice them. Much harder to do it the other way around!
- Don’t overmix the batter. Overmixing creates dense cupcakes instead of a soft crumb.
- Don’t overfill the cupcake liners. Fill cupcake liners just about 2/3 to 3/4 full so they bake up evenly.
If you love bright citrus desserts, these homemade lemon cupcakes with vanilla buttercream are a must-bake. They’re soft, buttery, and bursting with real lemon flavor—one bite and you’ll see why this recipe has been a longtime favorite.
Yes. Bake the cupcakes a day ahead, let cool, then cover and store at room temperature. Fill and frost them the day you plan to serve them.
I strongly recommend fresh lemon juice for the best flavor.
Yes! Bake mini cupcakes for about 11–13 minutes. The batter yields around 30–36 mini cupcakes.
This lemon cupcake batter makes just the right amount for a 3-layer 6-inch cake. Learn how in this post on 6-inch cakes. If you’d like a larger version of this cake, use this recipe for lemon layer cake, and the vanilla frosting from this vanilla cake.
Homemade Lemon Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
These homemade lemon cupcakes are soft, buttery, and packed with fresh lemon flavor, especially when filled with lemon curd! Made with fresh lemon zest and juice, the bright citrus taste is balanced by a sweet, creamy vanilla buttercream on top. If you’re looking for an easy lemon cupcake recipe that’s moist, tender, and reliable, your search ends here.
Ingredients
Lemon Cupcakes
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract or vanilla bean paste
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- optional filling: homemade lemon curd, cooled completely
Vanilla Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar, plus more as needed
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract or vanilla bean paste
- salt, to taste
- optional for garnish: lemon slices and/or mint sprigs
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add eggs and vanilla, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Do not overmix.
- Pour/spoon the batter evenly into the liners. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.
- Fill the cupcakes (optional): Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon cooled, thickened lemon curd inside each carved-out cupcake—use however much will fit. (I use a teaspoon measuring spoon for this. Usually you can fit between 1–2 teaspoons of filling in each.) Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step, or if you want to pipe the curd in with a piping tip.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick.
- Frost cooled cupcakes and top each with a lemon slice and/or mint sprig, if desired. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M or Ateco 826.
- Store leftover cupcakes in the refrigerator for up to 4 days. A cupcake carrier makes storing and transporting easy.
Notes
- Make Ahead & Freezing Instructions: Make and fill the cupcakes 1 day in advance. Keep the cupcakes covered tightly at room temperature or in the refrigerator. Frost the next day. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand) | Citrus Zester | Citrus Juicer | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip | Cupcake Carrier
- Lemons: You need about 2–3 medium lemons to yield this amount of zest and juice.
- Whole Milk or Buttermilk: You can use either. You can use lower-fat or nondairy milks in a pinch, but the cupcakes won’t taste nearly as rich and moist.
- Lemon Curd Filling: This is optional, and I recommend using homemade lemon curd. Make sure it’s prepped in advanced and has thickened and cooled completely.
- Mini Cupcakes: For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. I do not recommend filling mini cupcakes; they’re simply too small.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Reader Comments and Reviews
Could I sub orange for the lemon? My son has been begging for orange cupcakes and finding a successful recipe is proving difficult!
Hi Erika, While I haven’t tested it with this recipe I believe it should work. Let me know if you try it!
Is it possible to cut back on the sugar? Maybe half a cup instead of 1 cup? My husband can’t have sugar so I plan to use natural sweetener.
Hi Irina, sugar plays an important role in the taste, structure, and texture of baked goods, so reducing it will impact the final cupcakes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for using natural sweeteners. Thank you!
Can I double this recipe to make 24 cupcakes? Or is doubling not advised?
Hi Janessa, for best taste and texture, I recommend making two separate batches of batter instead of doubling.
I made these for my family a few days ago and they did not last very long, they were so delicious! I loved the tarte lemon taste which constrasted well with the sweet store bought vanilla icing I used; it was a perfect flavour for spring time. I definitely will be making these again!
Hello! Can whole wheat flour be used in place of all purpose? Will the cupcakes still taste okay?
Thanks in advance!
Hi Katie! I don’t recommend it- the cupcakes will be very dense. You could try half all-purpose flour and half whole wheat flour. I haven’t tried it this way so if you do, let me know how it goes!
I made these for mothers day and they turned out incredible! The lemon flavour was just the perfect little punch to go with the buttercream frosting!
Would it be ok to add a few blueberries to each cup cake or the batter?
Absolutely!
Does this recipe freeze well? (Unfrosted of course)
Sure does! Up to 3 months.
Can we replace the granulated sugar with castor sugar?
Sure can! Same amount.
Can I turn this into a layered cake by doubling it? Also, would you suggest the vanilla buttercream or cream cheese frosting for a cake?
Hi Kat! Here is my lemon layer cake recipe, which is about double this lemon cupcake recipe.
Made these yesterday and they were brilliant. So simple and they came out perfect! I have always had a fear of venturing out of my safe baking zone. If its not been tried and tested then I dont tend to go there. I had fun with these and will do them again! Thanks!!!
Can I use this recipe to make mini cupcakes?!
Absolutely! Bake for 11-13 minutes or until the centers are set.
Hi Sally, Can I use Meyer lemons for this recipe?
Yes, absolutely!
Though I used my own homemade lemon frosting, these are the BEST lemon cupcakes EVER! Have made them twice for 2 different large parties. These moist, tender, lemony treats received rave reviews from everyone including people who swore they usually prefer chocolate cupcakes. My cupcakes stayed fresh for days un-refrigerated. In fact, I think the taste develops more by the 2nd day! This will be the only lemon cupcake recipe I’ll ever use!
Hi! Awesome recipe! I’d like to try this. Just like to ask how to substitute milk for the heavy cream? What would be the exact amount? Thanks!
Same amount!
These look great! I have been laser focused on lemon desserts this week so I was super excited to see these. Since it is the same recipe as your lemon blueberry cake, would it work to add blueberries to the cupcakes too? I always worry about the berries sinking when I make cupcakes.
Absolutely- I add blueberries all the time. Stick to a little over 1 cup total.
Hi Sally! This is the best cupcake recipe I ever tasted!
These are the best cupcakes I’ve ever made! Wonderful lemon flavor, and the texture was so perfect and buttery. I put one blueberry down in the center before baking, then iced and added another fresh blueberry to the top. Thank you for the great recipe!
I made these for my godson’s birthday party, they came out perfectly moist and so lemony. I will definetly keep this recipe as my go-to. Thanks for sharing!
Have made bunches of your recipes and loved them all!
Planning to make these for my husband’s birthday but thinking of substituting key limes instead. Any changes I’ll need to make?
Thanks!
Hi Callie! What a great idea. Key limes are a little smaller, so maybe use 4. Zest + juice of 4.
Made these today and they turned out fabulous! Thank you for this amazing recipe.
Another amazing recipe Sally! You are a genius!
I use this as the base for my lemon meringue cupcakes. I fill them with lemon curd and add meringue on top and brûlée it with a kitchen torch! They are so good!
Sally! I’ve made several of your recipes and every single one has been amazing. I made these cupcakes for Easter dessert (lemon is an Easter tradition in my house) and everyone simply raved. I’m making them again for my own birthday but going to try a blueberry buttercream for some color. 🙂 Thanks for all your amazing recipes!
Hello, I made these lemon cupcakes with the frosting and they were by far the best baked good I ever made! I was too proud to bring these to Sunday dinner last week. They were perfect just as the recipe is and I’m looking for an excuse to make them again. Thanks for sharing this!
Sally,
can I use lemon extract instead of the lemon zest and lemon juice?
You sure could! Perhaps 1/2 teaspoon. I know that stuff is quite strong. Taste the batter and add more if need be.
Thanks for the recipe, these were super yummy! We have a lemon tree in our backyard and this was the first “lemon” treat I made 🙂
I made these and they were amazing! I love that I didn’t have to skimp out on icing or batter 😉
Hi Sally, these look fantastic! I was wondering, do you think this recipe would be dense enough to use for a birthday cake with 4 layers and fondant on top? Thanks!
Julia – yes, I do think that would work. The lemon cupcakes aren’t dense, but they aren’t falling apart soft either. I think it will be fine.
Thanks for another delicious recipe! I’ve never been disappointed with any of your recipes yet!
Made these this morning as minis. They are super light and yummy!! Thanks Sally 🙂 PS I halved the frosting recipe and it was still more than enough to frost 3 dozen minis (if anyone is thinking of doing the same)! Love this recipe!