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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These are the best Lemon Cupcake Recipe thank you Jocelyn I appreciate your recipes %
I ran out of lemons, but not limes and they were delicious AND beautiful!
I blame you because my trousers no longer fit, but I’ve enjoyed every second of it.
Now living in Wales, my hunger for catfish is unbelivable, hope to get back to Virginia for a Holiday this year and I’m eating CATFISH!
My family loved them!
Love your recipes my question is my son is allergic to eggs and I found a product Just Egg how would I use it in this recipe or do you have a egg replacement that you recommend.
So happy I found this ideas. Thank you very much for your sharing!
These lemon cupcakes were delightful with just the right amount of lemony sweetness!
These cupcakes look delectable! I want to grab one and eat right away!
Such delicious bites of heaven, and perfect for spring! Looking forward to serving these again for Easter brunch; they are delightful!
We love all things lemony in this house. 🙂 And these cupcakes look amazing. Can’t wait to try them. Thank you!
Love using lemon in baking! It’s so refreshing and this recipe made the perfect, super moist and fluffy cupcake.