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My Lemon Cupcakes are absolutely bursting with lemon flavor! These cupcakes are ultra soft, fluffy, and moist – thanks to the reverse creaming method – with tons of rich, buttery vanilla flavor, and lemon flavor. They’re filled with lemon curd and topped with a lemon cream cheese frosting.
Why you’ll love these Lemon Cupcakes:
- Bursting with Lemon Flavor – The cupcakes have a hint of lemon flavor from the lemon zested sugar, the lemon curd is bright and tangy, and the frosting also has fresh lemon juice!
- Fluffy & Moist – These cupcakes are springy and tender, and oh-so-moist! They stay moist in the fridge for 2-3 days, and on the counter for 3-5 (which is a pretty darn good shelf life for something that doesn’t have commercial preservatives!).
- Easy to Make – The batter is surprisingly easy to make, thanks to the reverse creaming method (see FAQs below) and the frosting is an absolute breeze. You can use my Homemade Lemon Curd or use store bought (I won’t tell!).
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Cake Flour – Cake flour produces a lighter crumb in cakes, and I highly recommend using it! Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour. 1 cup of cake flour weighs 115 grams, whereas 1 cup all-purpose flour weighs 130 grams.
- Sour Cream – Use full fat sour cream, at room temperature.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Let it come to room temperature before baking.
- Eggs – Use a large egg, at room temperature.
- Milk – Just like our other cold ingredients, your milk needs to be at room temperature. I use 2% milk.
- Vanilla extract – Use a good quality, pure vanilla extract for the best flavor.
- Vinegar – A little vinegar adds lift and fluffiness!
- Lemon – Use fresh lemon juice and zest for the best possible flavor!
Recipe Substitutions & Variations:
- Gluten-free/Dairy-free– I have not tested gluten-free or dairy-free versions of this recipe. I suspect modifications like this would change the outcome substantially, so proceed at your own risk.
- Frosting – Have fun with frostings! Pair these classic cupcakes with my Raspberry Frosting, Blueberry Frosting, Strawberry Frosting, or plain Cream Cheese Frosting.
How to Make Lemon Cupcakes:
Step 1: Start the Batter. Rub lemon zest into the granulated sugar. In a medium bowl, whisk together the flour, sugars, salt, and baking powder. Beat in softened butter & oil until you have a dry sandy mixture with some larger butter lumps.
Step 2: Start Adding the Wet Ingredients. In a glass measuring cup, whisk together the sour cream, milk, water, and vinegar. Beat 2 tbsp of this into the dry mixture to moisten and help it come together.
Step 3: Finish Adding Wet Ingredients. Lightly whisk the eggs and vanilla into the remaining wet mixture, then add the wet mixture in two additions to the bowl of batter, mixing on low until just combined.
Step 4: Bake. Divide the cupcake batter evenly among 16-17 cupcake liners, filling about 2/3 full (I used 52 grams of batter per cupcake because I like precision, hah!). Bake as directed in the recipe card below.
Step 5: Core & Fill Cupcakes. Use a cupcake corer or a teaspoon to make a well inside of each cupcake, about 1/3 to 1/2 of the way down. Add lemon curd to each well.
Step 6: Make Frosting & Frost Cupcakes. While the cupcakes cool completely, beat together softened butter, powdered sugar, vanilla, almond extract, honey, salt, and a splash of milk or water to smooth things out.
Pipe two swirls on top of each cupcake with a round tip, then use the tip of an offset spatula or a spoon to create a well in the center by using a swirling motion. Top with sprinkles!
Serving + Storing:
Enjoy immediately! Cupcakes keep well at room temperature in an airtight container in the fridge in an airtight container for 2-3 days. Let come back to room temperature for 15-20 minutes or so before enjoying, if stored in the fridge.
Love lemon? Me too! Make my Lemon Curd Cake or my Lemon Poppyseed Bundt Cake next!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can do either!
Yes! These cupcakes freeze well with or without filling & frosting. Let thaw on the counter at room temperature for 1-2 hours before enjoying.
The mixing method outlined in this recipe is known as reverse creaming! It simply means we’re mixing our wet ingredients into the dry ingredients, rather than the standard creaming method where you start by creaming the wet ingredients together in a set order, then add the dry ingredients at the end. This produces cupcakes that are still light & fluffy, but sturdy enough to hold filling and frosting!
Special Tools:
- Piping Tip – I used an Ateco 2A piping tip for these cupcakes.
- Piping Bag – I like to use a reusable piping bag like this one, as it creates less waste than disposable piping bags.
- Offset Spatula – Offset spatulas make decorating cupcakes a breeze! They can also be used for spreading cake and brownie batters evenly.
- Cupcake Corer – A cupcake corer makes it easy to remove the centers for filled cupcakes.
More Cupcake Recipes to Love:
- Orange Creamsicle Cupcakes
- Maple Bacon Cupcakes
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- The Only Chocolate Cupcakes You’ll Ever Need
- Mini Vanilla Cupcakes
- Peach Pie Cupcakes
- Better-Than-Bakery Vanilla Cupcakes
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Luscious Lemon Cupcakes
Ingredients
Lemon Curd
- zest of 2 large lemons
- 3/4 cup + 2 tbsp granulated sugar, 184 grams
- 3/4 cup + 1 tbsp lemon juice, 198 grams (about 4-5 medium lemons, but weigh it out please!)
- 4 large eggs, at room temperature
- pinch of salt
- 1/2 tsp vanilla extract
- 6 tbsp salted butter, cubed, 85 grams
For the Cupcakes:
- 4 large lemons, zested
- 1 cup granulated sugar, 210 grams
- 1/2 cup full-fat sour cream, at room temperature, 120 grams
- 1/3 cup + 1 tbsp milk, at room temperature, 90 grams
- 1 tbsp warm water, 15 grams
- 1/2 tsp vinegar
- 1 and 1/2 cups + 1 tbsp cake flour, spooned & leveled or weighed out , 180 grams
- 3 tbsp light brown sugar, packed, 36 grams
- 1 and 1/2 tsp baking powder
- 1/8 tsp salt
- 7 tbsp salted butter, softened at room temperature , 100 grams
- 2 tbsp vegetable oil, 27 grams
- 1 tbsp vanilla bean paste, See Note below
- 2 large eggs, at room temperature
Lemon Cream Cheese Frosting:
- 1/2 cup + 2 tbsp salted butter, softened at room temperature , 141 grams
- 3 cups to 3 and 1/3 cups powdered sugar, 340 to 386 grams – adjust to taste!
- 1-2 tbsp milk, To help things combine (15-30 grams)
- 1 tbsp vanilla bean paste, or vanilla extract
- pinch of salt, to taste
- 2 ounces cream cheese, softened at room temperature , 57 grams
- 2-3 tbsp lemon juice, to taste
Instructions
- Lemon Curd Filling: Make the lemon curd according to my Homemade 20-Minute Lemon Curd recipe, or use a jar of store bought!zest of 2 large lemons, 3/4 cup + 2 tbsp granulated sugar, 3/4 cup + 1 tbsp lemon juice, 4 large eggs, at room temperature , pinch of salt, 1/2 tsp vanilla extract , 6 tbsp salted butter, cubed
- Prep: Preheat your oven to 350° F. Line two cupcake pans with paper liners, in preparation for 16-17 cupcakes.
- Start the Batter: Add the granulated sugar to a medium mixing bowl, and rub in the lemon zest. The mixture will feel a little wet and sandy. Add the flour, brown sugar, baking powder, and salt. Whisk well to combine. Add the softened butter and oil, and mix on low speed for about 30-60 seconds, just until the butter starts incorporating and you have a sandy mixture with some drier sandy bits, and some unevenly incorporated chunks of butter coated in flour.4 large lemons, zested, 1 cup granulated sugar
- Finish the Batter: In a 2-cup glass measuring cup, whisk together the sour cream, milk, water, and vinegar until combined. Add 2 tbsp of this mixture to the bowl of butter and flour. Mix on low speed just until the mixture starts to come together (no more dry bits!), but is still lumpy. (See photos in blog post above for a visual). Then, add the vanilla and eggs to the remaining liquid mixture, lightly beating the eggs with a fork to break them up. Pour half this mixture into the bowl of batter with your mixer running on low. When it's almost incorporated, pour in the remaining liquid, mixing on low until just combined. Scrape the bowl to make sure everything is mixed in – a few small lumps is fine! Do not overmix.1 and 1/2 cups + 1 tbsp cake flour, spooned & leveled or weighed out , 3 tbsp light brown sugar, packed, 1 and 1/2 tsp baking powder, 1/8 tsp salt, 7 tbsp salted butter, softened at room temperature , 2 tbsp vegetable oil, 1/3 cup + 1 tbsp milk, at room temperature, 1/2 cup full-fat sour cream, at room temperature, 1 tbsp warm water, 1/2 tsp vinegar, 1 tbsp vanilla bean paste, 2 large eggs, at room temperature
- Bake: Divide the batter evenly among your 16-17 cupcake papers. Fill them about 2/3 full, or use 52 grams of batter per cupcake (I like precision!). Bake for 14 to 17 minutes. A toothpick inserted into the center should pull out moist crumbs, not wet batter. Immediately use a butter knife to pop the cupcakes out of the hot pan, and place them on a wire rack to cool completely.
- Make the Frosting: While the cupcakes cool, make the frosting. In a medium bowl, beat the butter until creamy, 30-60 seconds. Add the powdered sugar and mix until combined, using a bit of milk as needed to help things along. Mix in the remaining frosting ingredients, adjusting to taste, beating in the cream cheese last (this helps prevent weepy frosting!). If for some reason your frosting is too soft or weepy, pop the bowl in the fridge or freezer to stiffen it back up. Fill a piping bag fitted with an Ateco 1A tip, then pipe swirls of frosting onto the cooled cupcakes. Use the back of an offset spatula or spoon to create a swirl in the center of the top of the frosting. Add an extra dollop of lemon curd!1/2 cup + 2 tbsp salted butter, softened at room temperature , 3 cups to 3 and 1/3 cups powdered sugar, 1-2 tbsp milk, 1 tbsp vanilla bean paste, pinch of salt, to taste, 2 ounces cream cheese, softened at room temperature , 2-3 tbsp lemon juice, to taste
- Serve + Store: Dig in immediately once the cupcakes are frosted! These keep well in the fridge in an airtight container for 2-3 days. Let cold cupcakes come back to room temperature on the counter before enjoying (or eat them cold, if you like a denser texture!)
- Freezing Instructions: These cupcakes freeze well with or without filling & frosting! Freeze in a freezer-safe container for 1-2 months. Let thaw on your counter for 1-2 hours before enjoying.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great
So glad to hear you enjoyed this recipe, Azeddine!
These are so beautiful wow thank you for the recipe! Do you think that lemon cream cheese frosting would work well with these or would it be to much lemon? I noticed you called the frosting lemon in the recipe card but it’s vanilla. Thank you again for the recipe.
Hi Jaclyn! Thanks so much for catching that error – there should be lemon juice listed in the frosting ingredients. Sorry about that! Use 2-3 tbsp of lemon juice (or to taste) in the frosting. Happy baking!