Y’all, these lemon cupcakes are pure sunshine. They taste so bright and cheery, if that makes any sense. I kept the batter simple, but it bakes up so tender and citrusy you’d swear these lemon cupcakes came from a bakery. And you can go wild with the frosting! My cream cheese frosting pairs great with anything lemon, and my Swiss meringue buttercream isn’t overwhelmingly sweet. But go with your heart, boos.
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How to Make Lemon Cupcakes
These step-by-step photos show how to make lemon cupcakes with cream cheese frosting, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Lemon Cupcakes Recipe
1. Cream the butter, oil, sugar, and eggs
Add the sugar slowly, then mix in the eggs one at a time until fully combined.
2. Add the dry ingredients to make lemon cupcakes
Mix in the flour in two increments, then add the baking powder, salt, and baking soda on low speed without overbeating.
3. Mix in the remaining ingredients
Add the sour cream, milk, lemon zest, and both extracts, scraping the bowl and mixing just until combined.
4. Fill the cupcake liners with batter
Pour it evenly, filling each cup about three-quarters full.
5. Bake the cupcakes
Place the pan on a baking sheet and bake until the cupcakes are light, tender, and set in the middle.
6. Cool and frost your lemon cupcakes
Let them cool on a wire rack, then swirl on cream cheese frosting and garnish with lemon zest or slices.
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PRO TIP: Go the extra mile and fill these babies with lemon curd. Grab a piping bag, add a round tip, poke it right in the top, and squeeze. The burst of lemon is unreal!
Full Lemon Cupcakes Recipe
Lemon Cupcakes Recipe
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Equipment
- Cupcake tin
Ingredients
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 3/4 cups all purpose flour sifted
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup sour cream
- 1/3 cup whole milk
- 1 tbsp fresh lemon zest
- 1 1/2 tsp lemon extract
- 1 tsp vanilla extract
- Cream Cheese Frosting
Instructions
- Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans. You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.
- In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
- Lastly, add sour cream, milk, lemon zest, lemon and vanilla extracts, scrape down sides and mix until just combined and turn off mixer.
- Evenly pour batter into prepared muffin pan liners, filling three-quarters of the way full. Place the pan on a baking sheet and bake for 17 to 19 minutes or until completely set in the center. Let cool completely to room temperature before adding any frosting.
Notes
How to Store
- Room Temp: Keep your lemon cupcakes covered overnight using an overturned bowl or cupcake keeper. They will stay soft until the next day.
- Fridge: Pop them in an airtight container and refrigerate for up to 3 days. Let them come back to room temp before serving so they taste fresh again.
- Freezer: If they’re unfrosted, wrap each one tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp before frosting and serving.
Nutrition
Recipe Tips
- Use good cupcake liners. I’ve been a victim of those cheap ones that tear and steal half my cupcake, and it’s not fun. Go with high-quality parchment or grease-proof liners.
- Fill them right. About two-thirds full keeps your homemade lemon cupcakes from overflowing or sinking.
- Bake one batch at a time. I know this is controversial boos, but trust me on this one. Keep it in the center of the oven for the best rise, and if your oven has hot spots, rotate the pan halfway through.
- Hook up your frosting! Add a little lemon zest or juice to whatever frosting you’re using.
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I was always a chocolate cake person before I tried this recipe. It is so good! I use full fat Greek yogurt as a substitute for the sour cream and it is delicious. Definitely recommend!
Fantastic Megan!!
Hi I was wondering about the frosting. Is there a recipe for it or did I missed it in the directions
I personally use the American or swiss meringue buttercream. Both work great for these.
I’ve made variations of this a few times. The lemon flavor is perfect in the spring! But the recipe is delicious year round. I’ve added fresh lemon juice in addition to the extract. I was short white sugar this most recent time I made it so I used brown sugar and it didn’t turn out to be as moist and soft. Can’t believe this recipe doesn’t have a ton of reviews. Oh! I also use the batter for waffles! Delicious!
I LOVE the idea of using it for waffles!!
I have a question regarding the flour. Should I sift it first then measure out the desired amount or measure it out then sift it?
I’m trying.to be a better baker..
Absolutely! Measure then sift.
I’ve been making these for about a year and ANYONE I make them for is obsessed. I use whole Greek yogurt instead of sour cream. I’ll also add a tsp of lemon juice to the batter, testing different approaches each time. It’s easy, delicious, and one of my favorite Grandbaby recipes!
You have no idea how many times I have failed at baking cupcakes. I always get nervous when trying a new recipe. I am so happy the way this recipe turned out, it was absolutely PERFECT! The cupcakes are so fluffy and delicious. There is no sourcream where I am from so I used 230 gr of unflavored yogurt gr and the remaining of whole milk. Is there anyway I can add some fresh lemon juice? I want even more lemon flavor
Yay so happy to hear that they turned out well for you! I actually recommend adding more lemon zest if you want a stronger lemon flavor without upping the extract.