Lemon Buttercream Cupcakes – The Best Easy Lemon Dessert Recipe with Fresh Lemons
You know when you buy a whole bag of fresh lemons because you have big plans—like making homemade lemonade or squeezing a little into your water like you’re living some kind of fancy spa life? And then, suddenly, you’ve got a pile of lemons sitting on your counter, looking at you like, “Well… now what?”
If you’ve ever wondered what to make with lemons, I got you. These Lemon Buttercream Cupcakes are one of the best lemon desserts I’ve ever made. They’re sweet, tangy, and ridiculously good. Seriously, if you love easy dessert recipes that feel fancy but require zero stress, this is the one.
I’ve always been a sucker for lemon treats—there’s just something about that bright, citrusy flavor that makes everything taste like sunshine. Whether it’s a classic lemon lush dessert, a summer lemon dessert, or just finding things to do with lemons before they go bad, I’m always looking for ways to use them up. And trust me, these cupcakes are a delicious lemon dessert you’ll want to make again and again.
So, if you’ve got extra lemons hanging around and need a lemon dessert recipe that’s easy, this one’s for you. Let’s turn those lemons into something sweet.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- ½ cup whole milk
For the lemon buttercream frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream (if needed for consistency)
Step By Step Instructions
Step 1: Preheat the oven
First things first—set your oven to 350°F. Get your muffin tin lined with cupcake liners. I like using the cute floral ones because it makes me feel like I have my life together.
Step 2: Mix the dry ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. Set that aside. It’s like a little waiting room for ingredients.
Step 3: Cream the butter and sugar
In a large mixing bowl, beat the butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes with a hand mixer, or a little longer if you’re using good old fashioned elbow grease.
Step 4: Add the eggs and lemon goodness
One at a time, add the eggs, mixing well after each. Then, stir in the vanilla extract, lemon juice, and lemon zest. At this point, your kitchen is going to start smelling amazing.
Step 5: Combine the wet and dry ingredients
Now comes the fun part. You’re going to alternate adding the dry ingredients and the milk to the butter mixture. Do this in three parts, starting and ending with the dry. Mix just until combined. If you overmix, the cupcakes get dense, and nobody wants that.
Step 6: Fill and bake
Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick poked in the center comes out clean. Let them cool completely before frosting.
Making the Lemon Buttercream
Step 1: Beat the butter
In a large bowl, beat the softened butter until it’s smooth and creamy. This takes about 2 minutes, and yes, it’s worth the extra effort.
Step 2: Add the sugar and lemon
Slowly mix in the powdered sugar, then add the lemon juice, lemon zest, and vanilla extract. Beat until fluffy. If it’s too thick, add a tablespoon of heavy cream at a time until you get the right consistency.
Decorate and Serve
FAQs: Lemon Buttercream Cupcakes
Can I use bottled lemon juice instead of fresh lemons?
Technically, yes—but I highly recommend fresh lemons. The zest is where a lot of the bright, fresh flavor comes from, and bottled lemon juice just doesn’t have the same punch.
What if I don’t have a stand mixer?
No problem! A hand mixer works just fine, or you can mix everything the old-fashioned way with a whisk and some arm strength. Just be sure to cream the butter and sugar really well for that light, fluffy texture.
Can I make these cupcakes ahead of time?
Yep! You can bake the cupcakes a day ahead and store them in an airtight container at room temp. The frosting can be made ahead, too—just keep it in the fridge and let it soften before using.
Can I make this into a cake instead?
Absolutely! Just pour the batter into a greased 8-inch round cake pan and bake at 350°F for 25-30 minutes, or until a toothpick comes out clean.
What can I use instead of heavy cream in the frosting?
If you don’t have heavy cream, you can use milk or even a little extra lemon juice for more zing. Just add a tiny bit at a time until you get the right consistency.
Lemon Buttercream Cupcakes
Lemon Buttercream Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Mix in eggs one at a time, then add vanilla, lemon juice, and zest.
- Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
- Fill cupcake liners 2/3 full and bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- In a large bowl, beat butter until creamy (about 2 minutes).
- Gradually mix in powdered sugar, then add lemon juice, zest, and vanilla.
- If needed, add 1-2 tablespoons heavy cream to get a smooth, spreadable frosting.
Notes
Decorate & Serve
Frost the cooled cupcakes and garnish with extra lemon zest or a lemon slice for a fancy touch. Storage Tips:- Room Temp: Store in an airtight container for 2 days.
- Fridge: Keeps for up to a week (let them come to room temp before eating).
- Freezer: Freeze unfrosted cupcakes for up to 3 months.
And there you have it—Lemon Buttercream Cupcakes that are light, fluffy, and full of fresh lemon flavor. If you’re anything like me, you’re always looking for easy dessert recipes that taste like you spent all day in the kitchen (but actually didn’t). These cupcakes? They check all the boxes.
If you ever find yourself staring at a pile of lemons and wondering what to make with lemons, this is it. Whether you need summer lemon desserts for a backyard BBQ, a sweet treat after a lemon recipes dinner, or just looking for recipes to use up lemons before they go bad—these cupcakes are the answer.
I love how simple they are, but still feel fancy enough to bring to a party. And let’s be honest, anything with buttercream frosting is a win. If you’re into delicious lemon desserts, these will definitely make your list of favorites.
So next time you’re craving lemon sweets, need lemon dessert recipes easy, or just want to bake something fun, give these a try. And if you do, let me know how they turn out! Because in this house, we’re always on the lookout for the best lemon desserts—and I think we just found one.
