How Long Will These Cupcakes Keep For?

When stored properly in an airtight container, lemon cupcakes stay fresh at room temperature for 1–2 days, in the fridge for 4–5 days, and up to 2 months in the freezer (unfrosted).

Can I Make These Without a Food Processor?

Yes, this lemon cupcake recipe is easy to make using a hand whisk or electric mixer. There's no need for a food processor, which can actually overmix the batter and affect the texture.

What Can You Fill These Cupcakes With?

You can fill lemon cupcakes with lemon curd, berry preserves, whipped cream, or even cream cheese frosting. Just core the center and pipe in your favorite filling after baking.

Lemon Cupcake Recipe – The Best Tangy Treat (2025)

Description

Bright and fluffy lemon cupcakes bursting with citrus flavor, topped with a tangy lemon frosting—perfect for spring gatherings or anytime you crave a fresh, zesty treat.

Ingredients

Scale

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

2 tbsp lemon zest

1/4 cup lemon juice (freshly squeezed)

1/2 tsp vanilla extract

1/2 cup milk (dairy or non-dairy)

For lemon frosting:

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Mix in lemon zest, lemon juice, and vanilla extract.

6. Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined.

7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. To make the frosting, beat butter until creamy. Add powdered sugar, lemon juice, zest, and salt. Beat until light and fluffy.

11. Frost cooled cupcakes and garnish with extra zest or lemon slices if desired.

Notes

Use fresh lemon juice and zest for the best flavor.

If you prefer a lighter frosting, try whipped cream or lemon glaze.

Cupcakes can be made a day ahead and stored in an airtight container.

For a lemon curd center, scoop out a bit of the baked cupcake and fill before frosting.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 230
Sugar: 18g
Sodium: 115mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: lemon cupcakes, citrus dessert, spring cupcakes, lemon buttercream