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Lemon Cupcakes

Soft lemon cupcakes topped with fluffy lemon buttercream for a bright, fresh cupcake inspired by Lemon-Ups Girl Scout cookies.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Keyword: lemon cupcake recipe, lemon cupcakes
Servings: 12 cupcakes
Calories: 355kcal

Equipment

Ingredients

Lemon Cupcakes

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Lemon Buttercream:

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • pinch of salt

Instructions

Make the Lemon Cupcakes:

  • Preheat oven to 350°F and line a muffin tin.
  • In a bowl, whisk together flour, sugar, baking powder, and salt.
  • In another bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla until smooth.
  • Add wet ingredients to dry and mix until just combined. Don’t overmix.
  • Divide batter evenly into liners (about 3/4 full).
  • Bake 18–20 minutes until lightly golden and a toothpick comes out clean.
  • Let cool completely.

Make the Lemon Buttercream:

  • Beat butter until smooth and fluffy.
  • Gradually add powdered sugar.
  • Add cream, lemon juice, zest, and salt.
  • Beat for 2–3 minutes until light and fluffy.
  • Taste and adjust lemon if needed.

Assemble the Cupcakes:

  • Pipe or spread lemon buttercream onto cooled cupcakes.
  • Optional toppings: lemon zest, crusted lemon cookies, sanding sugar, powdered sugar, small lemon slices.

Nutrition

Serving: 1 cupcake | Calories: 355kcal | Carbohydrates: 41g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Sodium: 155mg | Sugar: 32g