Lemon Cupcakes with Cream Cheese Frosting

Lemon cupcakes with cream cheese frosting are the perfect blend of tangy and sweet. These cupcakes are light, fluffy, and bursting with natural lemon flavor, while the creamy frosting adds a luscious, slightly tangy balance.

Ideal for springtime, brunches, birthdays, or afternoon tea, these cupcakes are as visually appealing as they are delicious. The sunny yellow hue and zesty lemon aroma make them irresistible, while the soft crumb and creamy frosting ensure every bite is pure delight.

Why I Love This Recipe

I love these lemon cupcakes because they strike a perfect balance between sweet and tart. The lemon zest in the batter gives a fresh, vibrant flavor that wakes up your taste buds, while the cream cheese frosting adds a velvety richness without being overly sweet.

They’re light, fluffy, and elegant, making them ideal for both casual treats and special occasions. Plus, they are easy to make in batches and always impress with their bright, cheerful appearance.

Why It’s a Must-Try Dessert

• Refreshing flavor: Tangy lemon lifts the palate.
• Soft and fluffy: Perfectly moist cupcakes.
• Creamy frosting: Rich cream cheese frosting balances tartness.
• Versatile dessert: Perfect for celebrations or casual treats.
• Crowd-pleaser: Loved by adults and kids alike.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 18–22 minutes
• Cooling and Frosting Time: 20 minutes
• Total Time: ~60 minutes
• Servings: 12 cupcakes
• Calories: ~320–360 kcal per cupcake

Course and Cuisine

• Course: Dessert
• Cuisine: American / Classic Baking

Ingredients

For the Lemon Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/4 cup fresh lemon juice
• Zest of 1–2 lemons
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tsp fresh lemon juice (optional, for extra tang)

Cooking Directions (Overview)

1. Preheat oven and line cupcake pan with liners.
2. Mix dry ingredients separately.
3. Cream butter and sugar, then add eggs and vanilla.
4. Alternate adding dry ingredients and buttermilk with lemon juice.
5. Fold in lemon zest.
6. Fill cupcake liners and bake until a toothpick comes out clean.
7. Cool completely and frost with cream cheese frosting.

Step-by-Step Preparation Method

Step 1: Preheat Oven

1. Preheat oven to 350°F (175°C).
2. Line a 12-cup muffin pan with cupcake liners.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream Butter and Sugar

1. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
2. Add eggs, one at a time, beating well after each addition.
3. Stir in vanilla extract.

Step 4: Combine Wet and Dry Ingredients

1. Alternate adding dry ingredients and buttermilk with lemon juice to the butter mixture, starting and ending with dry ingredients.
2. Gently fold in lemon zest.

Step 5: Fill Cupcake Liners

1. Divide batter evenly among cupcake liners, filling each about 2/3 full.

Step 6: Bake

1. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
2. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, mixing until fluffy.
3. Add vanilla extract and lemon juice (optional) and mix until smooth.

Step 8: Frost the Cupcakes

1. Once cupcakes are completely cooled, frost with cream cheese frosting using a spatula or piping bag.
2. Optional: Garnish with lemon zest or edible flowers for a decorative touch.

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How to Serve

• Serve at room temperature for the best texture and flavor.
• Pair with tea, coffee, or a light sparkling lemonade.
• Ideal for birthdays, bridal showers, baby showers, or casual treats.

Recipe Tips

• Room temperature ingredients: Helps achieve a smooth, uniform batter.
• Don’t overmix: Overmixing can result in dense cupcakes.
• Zest wisely: Use only the yellow part of the lemon peel; the white pith is bitter.
• Check doneness: Start checking cupcakes at 18 minutes to avoid overbaking.
• Decorating: Chill cupcakes slightly before frosting for easier application.

Variations

1. Mini Lemon Cupcakes: Bake in mini muffin pans for bite-sized treats.
2. Lemon Blueberry Cupcakes: Fold in fresh or frozen blueberries for added flavor.
3. Gluten-Free Version: Use a gluten-free flour blend.
4. Vegan Version: Use plant-based milk, vegan butter, and flax eggs.
5. Lemon Meringue Cupcakes: Top with a small dollop of meringue instead of cream cheese frosting.

Freezing and Storage

To Store:

• Refrigerate frosted cupcakes for up to 3–4 days.
• Store unfrosted cupcakes in an airtight container at room temperature for 2–3 days.

To Freeze:

• Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting.
• Frosted cupcakes can be frozen for 1 month; freeze uncovered for 1 hour, then wrap tightly in plastic wrap.

Special Equipment Needed

Piping bag (optional)

12-cup muffin pan

Cupcake liners

Mixing bowls

Electric mixer or hand whisk

Spatula

Conclusion

Lemon Cupcakes with Cream Cheese Frosting are a refreshing, tangy, and sweet treat that’s perfect for any occasion. Light, moist, and bursting with lemon flavor, these cupcakes are beautifully complemented by a rich, creamy frosting.

Every bite delivers a bright, citrusy flavor with the smooth indulgence of cream cheese frosting — a dessert that’s irresistible, elegant, and utterly delightful.

Lemon Cupcakes with Cream Cheese Frosting

Lemon cupcakes with cream cheese frosting are the perfect blend of tangy and sweet. These cupcakes are light, fluffy, and bursting with natural lemon flavor, while the creamy frosting adds a luscious, slightly tangy balance.

Author: Stella Parker Cuisine: American Course: Desserts

Print Recipe

Pin Recipe

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Beginner

Ingredients

Servings

For the Lemon Cupcakes:

• 1 ¹⁄₄ cups all-purpose flour
• 1 cup granulated sugar
• ¹⁄₂ tsp baking powder
• ¹⁄₄ tsp baking soda
• ¹⁄₄ tsp salt
• ¹⁄₂ cup unsalted butter, softened
• 2 large eggs, at room temperature
• ¹⁄₂ cup buttermilk, at room temperature
• ¹⁄₄ cup fresh lemon juice
• 1 of Zest 1–2 lemons
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¹⁄₂ cup unsalted butter, softened
• 3 cups 3–4 powdered sugar
• 1 tsp vanilla extract
• 1 tsp 1–2 fresh lemon juice (optional, for extra tang)

Instructions

1. Step 1: Preheat Oven : Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Step 2: Mix Dry Ingredients : In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Step 3: Cream Butter and Sugar : In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes). Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
4. Step 4: Combine Wet and Dry Ingredients : Alternate adding dry ingredients and buttermilk with lemon juice to the butter mixture, starting and ending with dry ingredients. Gently fold in lemon zest.
5. Step 5: Fill Cupcake Liners : Divide batter evenly among cupcake liners, filling each about 2/3 full.
6. Step 6: Bake : Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: Make Cream Cheese Frosting : In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing until fluffy. Add vanilla extract and lemon juice (optional) and mix until smooth.
8. Step 8: Frost the Cupcakes : Once cupcakes are completely cooled, frost with cream cheese frosting using a spatula or piping bag. Optional: Garnish with lemon zest or edible flowers for a decorative touch.

Keywords: Lemon Cupcakes with Cream Cheese Frosting