Lemon Cupcakes

When spring hits, I want all things lemon! These Lemon Cupcakes are moist, light, and lemony, and filled with a bright, citrusy lemon curd. Top them off with a tangy cream cheese frosting, and they’ll be the hit of the party!

Table of Contents

• Here’s Why You’ll Love This Recipe
• Ingredients You’ll Need
• In Photos: How To Make Lemon Cupcakes
• More Lemon Recipes

If you love bright, sunny citrus desserts, these Lemon Cupcakes are about to become a new favorite. They are soft, fluffy, and full of fresh lemon flavor.

To really up the lemon game, fill them with lemon curd. This component is completely optional, and you can leave it out if you want, but I love it soooo much. Any excuse for lemon curd, lol! It’s a cinch to make (just whisk everything together over a double-boiler), and the lemon flavor is totally off the charts.

If you don’t have time to make homemade lemon curd, store-bought will work fine! But I love the rich flavor of this lemon curd recipe.

Finally, top the lemon cupcakes with a tangy cream cheese frosting. Lemon and cream cheese taste so good together! This frosting is a perfect compliment. I’ve added a little extra lemon flavor to the cream cheese frosting from my favorite red velvet cupcakes recipe, and it’s so on point!

These cupcakes balance flavors and textures nicely. The cake is light and tender, the filling gives a bright citrus taste, and the frosting is creamy with a hint of tang. They’re great for celebrations, but easy enough to make anytime you want a sweet treat.

They’re perfect for spring gatherings, birthdays, baby showers, Easter, or whenever you want a dessert that looks and tastes great.

Here’s Why You’ll Love This Recipe

• Soft, tender cupcakes with lots of fresh lemon flavor.
• Filled with luscious lemon curd for a bright citrus surprise.
• Tangy cream cheese frosting balances the sweetness perfectly.
• Great for parties, showers, holidays, and spring celebrations.
• Beautiful and bakery-style, but easy to make at home.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

For the lemon cupcakes

• Cake flour: Helps create a soft, delicate crumb and gives the cupcakes a light, tender texture.
• All-purpose flour: Adds a little extra structure so the cupcakes hold up well, especially with the curd filling.
• Granulated sugar: Sweetens the batter and helps keep the cupcakes moist and soft.
• Baking powder: Gives the cupcakes lift and helps them bake up fluffy.
• Baking soda: Works with the acidic ingredients to create an even lighter texture.
• Kosher salt: Balances the sweetness and enhances the lemon flavor.
• Unsalted butter: Adds richness and contributes to a soft, velvety crumb.
• Eggs: Provide structure, moisture, and stability to the batter.
• Greek yogurt: Adds moisture and a slight tang, and helps keep the cupcakes tender. You can also use plain yogurt, sour cream, or buttermilk.
• Milk: Loosens the batter and helps create a soft, fluffy texture.
• Lemon zest: Brings concentrated lemon flavor and lots of fresh citrus aroma.
• Lemon juice: Adds brightness and a tart, fresh lemon taste.
• Lemon extract: Boosts the lemon flavor and makes it even more vibrant.
• Lemon curd: Makes a smooth, tart-sweet filling that adds something special. You can use homemade or store-bought.

For the lemon cream cheese frosting

• Unsalted butter: Helps make the frosting smooth, rich, and pipeable.
• Cream cheese: Adds tangy flavor and a luscious, creamy texture. Use the block-style kind for the best consistency.
• Powdered sugar: Sweetens the frosting and gives it structure.
• Lemon zest: Adds fresh citrus fragrance and flavor.
• Lemon extract: Intensifies the lemony finish.

Optional garnishes

• Fresh lemon wedges: Add a pretty, bright decorative touch.
• Baby’s breath: Adds an elegant touch for parties or special occasions. Make sure any garnish is food-safe and used only for decoration, not eating.

In Photos: How To Make Lemon Cupcakes

Step 1: Mix the dry ingredients

Combine the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Mixing these first helps the ingredients spread evenly in the batter.

Step 2: Cut in the butter

Add the softened butter and mix until the mixture looks like damp sand. This coats the flour with fat and helps make the cupcakes soft and tender.

Step 3: Add the eggs and wet ingredients

Mix in the eggs one at a time. Scrape the bowl, then add the Greek yogurt, milk, lemon zest, lemon juice, and lemon extract.

Beat the batter for about a minute to add air and build structure. This helps the cupcakes turn out light and fluffy.

Step 4: Bake

Spoon the batter evenly into lined cupcake pans. Bake until the tops spring back when touched and a toothpick in the center comes out clean.

Let the cupcakes cool completely before filling and frosting.

Step 5: Fill with lemon curd

When the cupcakes are cool, use a sharp knife to cut a small hole in the center of each one. Fill the hole with lemon curd using a spoon or piping bag.

The lemon curd filling is one of the best parts of these cupcakes.

Step 6: Make the frosting

Beat the butter until smooth. Add the cream cheese and mix until creamy. Slowly add the powdered sugar, then stir in the lemon zest and lemon extract.

Put the frosting in a piping bag with a large round tip. Pipe it generously over the filled cupcakes.

Helpful Tips and Tricks

• Use room-temperature butter, eggs, and dairy so the batter mixes together smoothly.
• Do not skip the lemon zest. It adds so much fresh flavor and makes the cupcakes taste extra vibrant.
• Be sure the cupcakes are completely cool before filling and frosting them.
• For a neat look, use a piping bag for both the lemon curd and the frosting.
• If the frosting is too soft, chill it briefly before piping.

More Lemon Recipes

I LOVE lemon. See my whole collection of Lemon Recipes here.

• Lemon Pudding Cake
• Lemon Tart
• Lemon Poppy Seed Scones
• Lemon Bars
• Lemon Crinkle Cookies
• Lemon Chiffon Cake

4.08 stars (28 ratings)

Lemon Cupcakes

Servings: 24 cupcakes

Prep Time: 45 minutes mins

Cook Time: 18 minutes mins

Total Time: 1 hour hr 3 minutes mins

If you love lemon, then these lemon cupcakes are for you! The cake is moist, light, lemon-y, and filled with a bright, citrus-y lemon curd. Top them off with a tangy cream cheese frosting. They’ll be the hit of the party!

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Ingredients

For the lemon cupcakes:

• ▢ 1 1/2 cups (187.5 g) cake flour
• ▢ 1 cup (125 g) all-purpose flour
• ▢ 1 cup (200 g) granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 3/4 teaspoon (0.75 teaspoon) baking soda
• ▢ 3/4 teaspoon (0.75 teaspoon) kosher salt
• ▢ 3/4 cup (170.25 g) unsalted butter,, softened
• ▢ 2 large eggs
• ▢ 2/3 cup (133.33 g) Greek yogurt, (plain yogurt, sour cream, or buttermilk* may be substituted)
• ▢ 1/2 cup (122 g) milk
• ▢ 2 tablespoons lemon zest , (from 2 lemons)
• ▢ 1/4 cup lemon juice, (from 2 lemons)
• ▢ 1 teaspoon lemon extract
• ▢ 1/2 (0.5) batch homemade lemon curd, (or use store-bought)

For the lemon cream cheese frosting:

• ▢ 1/4 cup (56.75 g) unsalted butter, , softened
• ▢ 8 ounces (226.8 g) cream cheese, (the kind in a brick)
• ▢ 4 cups (480 g) powdered sugar
• ▢ 1 tablespoon lemon zest, (from 1 lemon)
• ▢ 1 teaspoon lemon extract

Optional garnishes:

• ▢ small wedges of fresh lemon
• ▢ sprig of baby’s breath

Instructions

 

To make the lemon cupcakes:

• Preheat the oven to 350 degrees F, and line cupcake pans with cupcake papers.
• Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on medium-low speed to combine.
• Add the softened butter, and mix on medium speed until the mixture resembles damp sand (about 2 to 3 minutes).
• Stir in the eggs, one at a time.
• Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the Greek yogurt, milk, lemon zest, lemon juice, and lemon extract.
• Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.
• Evenly distribute the batter between the prepared cupcake pans, and bake for 16 to 20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean.
• Cool the lemon cupcakes completely, then use the tip of a sharp knife to cut a well in the center of each one.
• Fill with lemon curd, and top with lemon cream cheese frosting.

To make the lemon cream cheese frosting:

• In the bowl of an electric mixer, beat the butter on medium-high speed until smooth (about 2 minutes).
• Add the cream cheese, and beat together until incorporated (about 1 minute).
• Add the powdered sugar, 1 cup at a time, starting the mixer on low speed and increasing to medium-high as the powdered sugar becomes incorporated.
• Stir in the lemon zest and lemon extract until combined.
• Transfer the frosting to a piping bag fitted with a jumbo round tip, and pipe the lemon cream cheese frosting onto the filled lemon cupcakes.

Notes

*If you don’t have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

Calories: 280kcal, Carbohydrates: 41g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 48mg, Sodium: 162mg, Fiber: 1g, Sugar: 29g

Cuisine: American

Course: Dessert

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