Easy Lemon Cupcakes Recipe – Light, Fluffy & Moist Homemade Citrus Treat
These Lemon Cupcakes are light, fluffy, and moist with bright citrus flavor from fresh lemon juice and zest, topped with a creamy whipped cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup oil
- 1 cup granulated sugar
- 2 eggs
- 1/3 cup lemon juice
- 4 tsp lemon zest
- 1/2 cup buttermilk
- Frosting:
- 8 oz cream cheese (cold)
- 1 1/2 cups powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
Instructions
- Preheat oven to 375°F and line cupcake pans.
- Whisk flour, baking powder, and salt.
- Mix oil and sugar, then add eggs one at a time.
- Add lemon juice, zest, and optional food coloring.
- Alternate adding dry ingredients and buttermilk until combined.
- Fill liners 2/3 full and bake 15–20 minutes.
- Cool completely.
- Beat cream cheese, then add sugar, salt, and vanilla.
- Whip while slowly adding cream until fluffy.
- Frost and refrigerate until serving.
Notes
- Do not overmix batter.
- Buttermilk can be substituted with milk + lemon juice.
- Bring cupcakes to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 339
- Sugar: 24 g
- Sodium: 196 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65 mg