Homemade Lemon Cupcakes
These Homemade Lemon Cupcakes are an easy homemade cupcake that have lemon in both the frosting and the cupcakes! Moist, flavorful and full of spring and summer flavors!
A DELICIOUS AND MOIST CITRUS CUPCAKE
If you have spent any time on my website, then you will know that lemon is one of my favorite flavors. Whether it be my Lemon Lava Cake, Creamy Lemon Bars or my Fresh Homemade Lemonade – this citrus fruit can’t be beat! These Homemade Lemon Cupcakes are moist, flavorful and give just the right punch of lemon. These cupcakes are a definite baking staple in our house during the spring and summer months. If you’re looking for that perfect and delicious citrus cupcake, then you have to try this Homemade Lemon Cupcake recipe!
TIPS FOR MAKING HOMEMADE LEMON CUPCAKES:
- I like to use lemon extract in the cupcakes as it gives it a more potent lemon flavor.
- I use fresh lemon juice in the frosting to balance out the sweetness but you can substitute with lemon extract if you prefer.
- This recipe is easily doubled to serve more people.
- I used 3 1/2 cups of powdered sugar to get the right consistency. I did not need the heavy cream. It is optional depending on how thick or thin you prefer your frosting.
- To decorate the tops I used a Wilton 1M tip.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- lemon extract
- lemon zest
- eggs
- milk
- water
- vegetable oil
- butter
- lemon juice
- powdered sugar
- heavy cream
HOW TO MAKE HOMEMADE LEMON CUPCAKES:
Preheat the oven to 350F degrees. Line a 12 count cupcake pan with paper liners and set aside. In a medium bowl add the flour, sugar, baking powder and baking soda.
Whisk this mixture until combined.
Add in the eggs, lemon extract, lemon zest, milk, water and vegetable oil.
Beat with a hand mixer until smooth and combined.
Fill the cupcake liners 2/3 full with batter and bake for 18-20 minutes until slightly golden and tops spring back when touched. Remove from the oven and let cool completely.
Meanwhile, to make the buttercream, add the butter, lemon zest and lemon juice to bowl or bowl of stand mixer.
Beat with a stand or hand mixer until light and fluffy (about 2-3 minutes.)
Add in the powdered sugar 1 cup at a time.
Beat this in until incorporated. Add in the heavy cream, 1 tablespoon at a time, until desired consistency is reached (you may not need the cream) then beat for 2-3 minutes to fluff up.
Place frosting into a piping bag fitted with an open star (Wilton 1M) tip and pipe onto tops of cupcakes and top with sprinkles and lemon quarters if desired.
HOW TO STORE:
- To store this Homemade Lemon Cupcake Recipe, you can leave them out at room temperature in an airtight container and they should keep for up to 2 days. Otherwise, keep them stored in the refrigerator for up to a week.
- These cupcakes can also be frozen. To freeze, let cool completely, but do not frost. Place in an airtight container and put in the freezer. They should last for up to 4-6 months. Let defrost at room temperature and then frost.
CRAVING MORE RECIPES?
Homemade Lemon Cupcakes
Ingredients
Cupcakes:
- 1 ½ cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons lemon extract
- zest from one lemon
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ cup vegetable oil
Buttercream Frosting:
- 1 cup unsalted butter, softened
- 5-6 Tablespoon lemon juice
- zest of one lemon
- 3-4 cups powdered sugar
- 1-2 Tablespoons heavy cream, if desired
- yellow sanding sugar, optional
- lemon quarters, optional
Instructions
- Preheat the oven to 350F degrees.
- Line a 12 count cupcake pan with paper liners and set aside.
- In a medium bowl whisk together flour, sugar, baking powder and baking soda.
- Add in the eggs, lemon extract, lemon zest, milk, water and vegetable oil and beat with a hand mixer until smooth.
- Fill the cupcake liners 2/3 full with batter and bake for 18-20 minutes until slightly golden and tops spring back when touched.
- Remove from the oven and let cool completely.
- To make the buttercream frosting: in a stand mixer fitted with a paddle attachment or with a hand mixer, beat the butter, lemon zest and lemon juice for about 2-3 minutes until lighter in color.
- Add in the powdered sugar, 1 cup at a time, until incorporated.
- Optional: add in the heavy cream, 1 Tbsp at a time, until desired consistency is reached then beat for 2-3 minutes to fluff up.
- Place frosting into a piping bag fitted with an open star (Wilton 1M) tip and pipe onto tops of cupcakes and top with sprinkles and lemon quarters if desired.
Notes
- I like to use lemon extract in the cupcakes as it gives it a more potent lemon flavor.
- I use fresh lemon juice in the frosting to balance out the sweetness of the frosting but you can substitute with lemon extract if you prefer.
- This recipe is easily doubled to serve more people.
- I used 3 1/2 cups of powdered sugar to get the right consistency. I did not need the heavy cream. It is optional depending on how thick or thin you prefer your frosting.
- To decorate the tops I used a Wilton 1M tip.
Nutrition
Nutritional Disclaimer
“The Country Cook” 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 and other nutritional values can vary quite a bit depending on which brands were used.
Can I swap the milk for buttermilk? So excited to try these!
Yes you could. Just make sure it’s whole milk 🙂 Anything less will be too watery.
This is a fantastic recipe! I made it exactly as written, but I did not need the cream for the frosting, as it was perfectly spreadable without it.
I was able to make 17 regular sized cupcakes, probably could have stretched it to 18.
These light and lemony treats were a big hit at the party I took them to!
I will definitely make them again.