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Lemon Cupcakes
Prep Time
45 mins
Cook Time
18 mins
Total Time
1 hr 3 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!
Course: Dessert
Cuisine: American
Keyword: lemon cupcakes
Servings: 24 cupcakes
Calories: 280 kcal
For the lemon cupcakes:
For the lemon cream cheese frosting:
  • 1/4 cup unsalted butter, softened
  • 8 ounces cream cheese (the kind in a brick)
  • 4 cups 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
To make the lemon cupcakes:
  1. Preheat the oven to 350 degrees F, and line cupcake pans with cupcake papers.
  2. 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.
  3. Add the softened butter, and mix on medium speed until the mixture resembles damp sand (about 2 to 3 minutes).
  4. Stir in the eggs, one at a time.
  5. 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.
  6. Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake's structure.
  7. 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.
  8. Cool the lemon cupcakes completely, then use the tip of a sharp knife to cut a well in the center of each one.
  9. Fill with lemon curd, and top with lemon cream cheese frosting.
To make the lemon cream cheese frosting:
  1. In the bowl of an electric mixer, beat the butter on medium-high speed until smooth (about 2 minutes).
  2. Add the cream cheese, and beat together until incorporated (about 1 minute).
  3. 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.
  4. Stir in the lemon zest and lemon extract until combined.
  5. 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.
Recipe 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.

Nutrition Facts
Lemon Cupcakes
Amount Per Serving
Calories 280 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 48mg16%
Sodium 162mg7%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 29g32%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.