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Lemon Buttercream Cupcakes

Light, fluffy, and bursting with fresh lemon flavor, these Lemon Buttercream Cupcakes are the perfect balance of sweet and tangy. Topped with a smooth, zesty buttercream, they make the ultimate easy lemon dessert for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 39 minutes
Servings: 12 cupcakes
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter 1 stick, 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

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
  4. Mix in eggs one at a time, then add vanilla, lemon juice, and zest.
  5. Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
  6. 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.
Making the Lemon Buttercream
  1. In a large bowl, beat butter until creamy (about 2 minutes).
  2. Gradually mix in powdered sugar, then add lemon juice, zest, and vanilla.
  3. 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.