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!
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.