These homemade lemon cupcakes are filled with bright citrus flavor, from their fluffy crumb to the creamy lemon frosting on top! In addition to fresh lemon zest and juice, I make my lemon cupcakes recipe with buttermilk and sour cream so they’re ultra-moist. Every bite tastes like sunshine.
Moist Lemon Cupcakes With Lemon Frosting
When it comes to lemon desserts like my lemon curd cake, lemon drizzle cake, and lemon cookies, it’s all about striking a balance between tangy and sweet. These lemon cupcakes are moist, fluffy, and bursting with fresh lemon juice and zest. Best of all, they’re made from scratch using mostly pantry staples, plus a few key ingredients that make them truly the best.
I use buttermilk in the cupcakes and in the creamy homemade lemon frosting. It really takes the richness to the next level. So, while other lemon cupcakes recipes focus wholly on the lemon flavor, these are bursting with lemon and still soft and buttery, as a cupcake should be! These would be perfect for spring birthdays, bridal or baby showers, or any occasion that calls for a refreshing, tangy dessert.
Ingredient Notes
You’ll find the complete recipe with amounts in the printable recipe card, but for now, here are some quick ingredient notes for these lemon buttermilk cupcakes and frosting.
For the Cupcakes
Use Room Temperature Ingredients
Ensure fridge-cold ingredients like your eggs, sour cream, and buttermilk are brought to room temperature before you start. They’ll blend more smoothly into the batter.
- Oil – Baking with oil yields exceptionally moist, tender cupcakes. It also means there’s no need to wait for butter to soften.
- Fresh Lemons – You’ll need the juice and zest from fresh lemons. Trust me, the flavor is a million times better than bottled juice. Zest the lemons before you juice them. In case you need it, I’ve included tips below.
- Lemon Extract – I really wanted the citrus flavor to pop in these lemon cupcakes, so I added lemon extract instead of the usual vanilla. If you don’t have lemon extract, use pure vanilla instead, or replace the extract with additional lemon juice.
- Sour Cream – Substitute the sour cream with regular plain or Greek yogurt if needed.
- All-purpose Flour – Make sure to measure the flour correctly. Use a kitchen scale, or the spoon and level method, to avoid adding too much.
- Buttermilk – If you don’t have buttermilk, you can use a homemade buttermilk substitute made from 1 scant cup of milk and 1 tablespoon of lemon juice or vinegar. Or, if you’re really pressed, substitute the buttermilk with regular milk.
For the Lemon Frosting
Unlike the batter ingredients, the frosting ingredients should be cold from the fridge.
- Butter – My frosting recipe calls for cold butter. This is not a mistake! It’s my secret to making the perfect frosting consistency. The extra time it takes to beat the cold butter creates a lighter, more stable buttercream.
- Additional Lemon and Buttermilk – If you opted not to buy buttermilk for the cupcakes, I’d recommend replacing it with either lemon juice or milk in the frosting, rather than the homemade option. Unfortunately, a buttermilk substitute doesn’t work as well in the frosting.
- Heavy Cream – Make sure to use heavy whipping cream and not pouring cream. Full-fat, cold whipping cream will yield the creamiest frosting.
Tips for Zesting and Juicing Lemons For These Cupcakes
Zesting a lemon is easiest to do with a microplane or the small holes of a box grater. I have an in-depth tutorial on how to zest a lemon, but these are quick zesting/juicing tips that will give your cupcakes and frosting the most citrus flavor.
- Use fresh lemons. Fresh lemons have bright yellow, shiny, and firm skin. They also smell fresh and juicy. Older lemons tend to be soft, dull, or dry, and have less flavor and juice.
- Zest before juicing. Zesting is much easier to do when you’re working with whole lemons. Zest first, then squeeze the lemons for juice.
- Avoid the white, pithy part. Remove the yellow part of the rind, since that’s where the oils are.
- Roll the lemon. Before juicing, press and roll the lemon against the countertop a few times. This helps release more of the juices.
How to Make Lemon Cupcakes From Scratch
If I could capture “sunshine” in a dessert, it’s in these bakery-style lemon cupcakes with fresh lemon zest! Start by preparing the cupcake batter, which comes together in a few easy steps.
- Mix the wet ingredients. First, cream the sugar with the oil, eggs, and lemon extract. Mix in the sour cream and lemon zest.
- Add the dry ingredients. Whisk flour, baking powder, and salt in a separate bowl. Then, add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon juice until combined. Scrape down the sides of the bowl as you go, and stir the batter from bottom to top. Take care not to overmix.
- Bake. Divide the batter evenly between the wells of a lined standard cupcake pan. I usually use a large cookie scoop to fill the liners about ⅔ full. Bake the lemon cupcakes at 350ºF for 15 minutes, or until they pass the toothpick test.
Add Lemon Curd Filling (Optional)
One of my favorite variations is lemon cupcakes with lemon curd filling. I use my homemade lemon curd, and hollow out the baked, cooled cupcakes using a cupcake corer or a small cookie scoop. Pipe the curd into the centers, and then press the tops back over the filling. Afterward, frost the cupcakes as usual. I use this same technique to fill my apple pie cupcakes in the fall.
Frosting the Cupcakes
After baking, let the cupcakes cool completely before you frost them.
- Beat the cold butter. Instead of waiting for the butter to soften, let your mixer do the work. Be sure to beat the butter for several minutes, until it’s whipped and fluffy.
- Finish the frosting. Gradually add the powdered sugar, alternating with the lemon extract, lemon zest, and buttermilk. Beat the frosting for about 3 minutes, then add a final cup of powdered sugar, plus the heavy cream. Beat the frosting again until it’s smooth and airy.
- Decorate the cupcakes. Lastly, pipe or spread the frosting generously over the cooled cupcakes. I used a large, open-star piping tip to pipe swirls. Refer to my full tutorials on decorating cupcakes, how to use a piping bag, and how to use piping tips if needed.
More Frosting Options
The lemon frosting complements these cupcakes beautifully, pipes like a dream, and really enhances the lemon flavor. That being said, if you’d prefer another frosting, the strawberry frosting from my strawberry cupcakes, blackberry frosting from my lemon blackberry cupcakes, or any of these homemade frosting recipes would also go great in this recipe.
Lemon Cupcake Variations
- Fill the cupcakes. Try filling the center of these cupcakes with lemon curd (see above), strawberry filling, or the blueberry filling from my lemon blueberry cupcakes.
- Add berries. These cupcakes taste great with fresh blueberries, raspberries, or chopped strawberries added, similar to my lemon blueberry cake or lemon raspberry cake. Toss the berries in flour before adding them to the batter. It helps to keep them from sinking.
- Add poppy seeds. Whisk 2-3 tablespoons of poppy seeds into the batter.
- Make a layer cake. I’ve made this recipe as a three-layer, 8-inch cake for my lemon coconut cake.
Recipe FAQs
Cupcakes can turn out dense for many reasons. The main causes are overmixing the batter, underbaking, or expired baking powder. Ensure that your leavening is fresh, and make sure to only mix the batter until there are no streaks of flour remaining. Bake the cupcakes until a toothpick comes out clean or with a few moist crumbs.
As written, this recipe makes enough batter and frosting for 24-26 standard cupcakes. For 12 cupcakes, halve the recipe.
Yes! You can make this cake as a three-layer 6-inch or 8-inch cake. See how in my lemon layer cake recipe. Alternatively, you can halve the recipe to make a two-layer cake instead.
If you don’t have fresh lemon zest, I’d recommend adding an extra 1/2 to 1 teaspoon of lemon extract or lemon juice to the cupcake batter.
I highly recommend freshly squeezed lemon juice for the best flavor. Plus, you’ll be able to use the fresh lemon zest!
How to Store These Cupcakes
- Store airtight. These cupcakes are at their freshest within 2-3 days. Store the frosted lemon cupcakes at room temperature in an airtight container, unless you live in a warm climate. In this case, you should store your frosted cupcakes in the fridge and let them come to room temperature before serving.
- Freeze them unfrosted. Once the cupcakes have cooled, flash-freeze the unfrosted cupcakes on a baking sheet. Transfer them to a freezer-safe container to freeze for up to 2 months. Defrost the cupcakes and frost them before serving.
More Lemon Desserts
Lemon Cupcakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 26 cupcakes
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Description
Made with buttermilk and fresh lemon, these lemon cupcakes with creamy lemon frosting are ultra-moist and filled with bright citrus flavor.
Ingredients
For the Cupcakes:
- 2 cups (380g) granulated sugar
- 1/2 cup (118ml) vegetable oil
- 3 large eggs, at room temperature
- 2 Lemons, zested and juiced
- 1 teaspoon (5ml) lemon extract, or pure vanilla extract
- 1/2 cup (118ml) sour cream, at room temperature
- 2 1/2 cups (350g) all-purpose flour
- 3 teaspoons (11.2g) baking powder
- 1 teaspoon (5g) salt
- 1/4 cup (59ml) lemon juice, (from the zested lemons)
- 1 cup (236ml) buttermilk, at room temperature
For the Frosting:
- 1 1/2 cups (339g) unsalted butter, cold
- 5 cups (650g) powdered sugar
- 1 lemon, zested
- 1 teaspoon (5g) lemon extract
- 1 tablespoon (15ml) buttermilk, cold
- 1 tablespoon (15ml) heavy whipping cream, cold
Instructions
For the Cupcakes:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated, scraping down the bowl as needed. Next, add the lemon zest and the sour cream and beat until well combined.
- Combine the dry ingredients in a separate bowl. Alternate adding half the dry ingredients, followed by half of the liquid ingredients (buttermilk and lemon juice), and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill. Bake at 350°F for 15-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the Frosting:
- Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
- Add 2 cups of powdered sugar and mix on low speed until incorporated, then add the lemon extract and lemon zest and mix to combine, beating at medium-high speed for about 60 seconds.
- Next, add an additional 2 cups of powdered sugar and the buttermilk and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for another 1-2 minutes.
- Add the remaining 1 cup of powdered sugar along with the heavy cream. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting.
- Use a large open star tip to frost these cupcakes. Top with a slice of lemon or fresh berries.
Notes
Ingredient Substitutions:
- Sour Cream: You can substitute light sour cream for Greek yogurt. You can also use full-fat sour cream if needed.
- Buttermilk: To make homemade buttermilk, use 1 tablespoon of lemon juice or vinegar and then add enough milk to make 1 cup. Allow to sit for 5-10 minutes and then stir. If you opted not to buy buttermilk for the frosting, swap it for additional lemon juice or heavy cream.
Storing Instructions
- Baked cupcakes: If you live in a hot and humid environment, then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving. Otherwise, they can be stored in an air-tight container at room temperature for up to 3 days.
- Freezing: If needed, flash-freeze the cupcakes on a baking sheet for 15 minutes, then transfer them to an air-tight, freezer-safe container. Thaw in the refrigerator for several hours, then bring to room temperature before serving. If possible, it’s best to freeze them unfrosted.
Nutrition
- Serving Size: 1 cupcake
- Calories: 347
- Sugar: 38g
- Sodium: 170mg
- Fat: 16.4g
- Saturated Fat: 10.8g
- Carbohydrates: 49g
- Fiber: .4g
- Protein: 2.6g
- Cholesterol: 52mg
These were sooo good, so moist just delicious icing and cupcake! I will definitely make them again!
Thanks for sharing!
Amazing Marie! Thank you so much for sharing this feedback!
These came out delucious! Thank you.
Wonderful Mary! Thank you so much for sharing!
The buttercream was WAY too soft to hold shape when piped. I added another cup of powdered sugar and called it quits. Frosted with a knife
Hi Lisa- did you start with room temperature butter or cold butter?
Mine was too soft too 🙁 and I followed everything exactly as noted 🙁
Hi Jaclyn- was your butter cold, straight from the fridge? In the future, you can try adding another cup of powdered sugar, or skip the heavy cream if the frosting is already too soft. But the way the frosting is designed, with cold butter should not be soft
𝕀 𝕝𝕠𝕧𝕖 𝕥𝕙𝕚𝕤 𝕣𝕖𝕔𝕚𝕡𝕖. 𝕀𝕥 𝕙𝕒𝕤 𝕝𝕠𝕥𝕤 𝕠𝕗 𝕗𝕝𝕒𝕧𝕠𝕣. 𝔻𝕠 𝕪𝕠𝕚 𝕙𝕒𝕧𝕖 𝕒 𝕤𝕞𝕒𝕝𝕝 𝕓𝕒𝕥𝕔𝕙 𝕣𝕖𝕔𝕚𝕡𝕖?
Hi Georgia, you can halve this recipe to make 12 cupcakes. Just use 2 eggs instead of 3
Thanks. I’ve made these before and they’re delicious, so I need to make a smaller batch.
Oh wonderful!
Can you make this into a large cake instead of cupcakes?
Hi Becky- yes, I make it as a 3-layer 8-inch cake, the recipe is the same and I used it for my Lemon Coconut Cake
I’ve never made lemon cupcakes before but wanted this flavor for a bridal shower. I am a huge fan of really good flavor and wanted a really good cupcake for the event. These delivered not only great lemon flavor but the frosting got rave reviews. I was really worried about using the cold butter but the extra whipping really did give a great texture and I was totally won over. These are now my go to recipe for lemon cupcakes!! Highly recommend. Made a test batch and the final batch and both came out great with no issues!
This is so incredible Amy! Thank you so much for sharing, the cold butter is a game changer for me!
It’s so delish and moist, thx alot for this sharing🙏🙏🧡🧡🌻🌻
You’re so welcome Ara! Thank you for sharing!
Hi!
Hope you’re well. If omitting the lemon zest, would you recommend adding more lemon extract or lemon juice?
Hi Jamine, yes I’d add another 1/2 -1 teaspoon for the best lemon flavor.
Could I use melted butter instead of oil?
I have not tested this specific recipe with melted butter but it should still work
Delish! Nice light, fluffly and moist. Will make again.
Thank you so much Brittany!
To sweet for my family. But was super fun to make
If making the day before, do these need to be refrigerated or left out at room temp?? Thanks!
If you live in a hot or humid environment, then I recommend storing them in the refrigerator and then serving at room temperature. Otherwise you can store them at room temperature in an airtight container.
Love the recipe…. it’s just perfect for cupcakes the taste was yummy… perfectly soft and a different taste of cupcakes…. my family loves it moist n the best yummy cupcakes 🧁 thank you for the recipe. Looking forward to try all the cupcake recipe you share.
Thank you so much!! I am so thrilled to hear this!
I was disappointed in these. The batter wasn’t cake-like at all and I followed the recipe (which I usually do not. ) Really bummed because the batter tasted so lemony.
Thanks Marietta- I am not sure what you expected the batter to be like “cake-like”.
Can these be frozen and iced at a later date?
Yes! Make sure they are completely cooled, and I do a 15 minute flash freeze, uncovered. Then place in an airtight container to freeze. Thaw overnight in the refrigerator and frost at room temperature for best results.
I Made these ahead of time for a friends Birthday Tea Party. They are moist and delicious, of course I always have to try before I serve! LOL The only thing I changed is the icing, its not as lemony as I like, so I added the juice of 1 lemon (1 tbsp.) and lowered the buttermilk and cream to 1/2 each. I also added
1 tsp. of salt, not a fan of sweet icing. Grated some extra zest and a lemon wedge (to be placed closer to tea time tomorrow). Will post pic tomorrow,.sorry I couldn’t wait to post a review!
Sounds great! I am glad this worked out well for you!
Hi can I make this into a 3 6inch layer cake?
Hi Brittany- yes that should work just fine
Hi was wondering when this was posted. I’ve been looking for a certain recipe and I think this one might be it
Hi Jennifer- Feb 2019
Hi, I want to try this but don’t have light sour cream can I substitute for regular sour cream or anything else?
The answer to this question is listed in the blog post. If you don’t have sour cream, I recommend using a nonfat Greek yogurt. Regular sour cream would also work. I recommend reading through the blog post for more tips on making this recipe!
Hello! I’m planning to make these soon and I’m just wondering – would using baking soda work since the lemon juice is acidic? Thank you for your help!
Hi Kirsten, sorry I have not tested this recipe with baking soda, so I can’t say.
Super yummy recipe! Followed the recipe and came out delicious! We’ll definitely make this recipe again. Thanks for sharing. 🙂
Wonderful! Thank you Colleen!
This frosting was impossible, it was like paste and wouldn’t pipe for me.
Hi Jennifer, sounds like you needed to beat it for longer if it was still too thick and hard to pipe. Since it starts with cold butter, you really need to beat the butter down in the beginning and then again as you’re adding the powdered sugar.
How this could be made eggless
Sorry Priya, I am have not tried or tested the recipe as eggless
Hi Renee, it’s been updated since this was posted.