Moist Lemon Cupcakes with Creamy Zesty Frosting
These moist lemon cupcakes feature a tender crumb infused with fresh lemon zest and juice, topped with a silky smooth cream cheese frosting with a zesty lemon finish. Perfect for any occasion, they are quick, easy, and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 ½ teaspoons (6g) baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 medium lemons
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon fresh lemon zest
- 2 tablespoons (30ml) fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then stir in lemon zest.
- In a small bowl, mix lemon juice, milk, and vanilla extract.
- Gradually add dry ingredients to the butter mixture in thirds, alternating with the lemon-milk mixture, starting and ending with dry ingredients. Mix gently until just combined.
- Spoon batter evenly into cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then fold in lemon zest, lemon juice, and vanilla extract. Beat until fluffy and spreadable.
- Frost cooled cupcakes generously using a piping bag or knife. Garnish with extra lemon zest if desired.
Notes
Use fresh lemon juice and zest for best flavor. Avoid overmixing batter to keep cupcakes tender. If frosting is too soft, chill for 10-15 minutes before piping. For dairy-free or gluten-free options, substitute almond milk, dairy-free cream cheese and butter, or gluten-free flour blend accordingly.
Nutrition
- Serving Size: 1 cupcake with frost
- Calories: 280
- Sugar: 28
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 0.5
- Protein: 3
Keywords: lemon cupcakes, moist cupcakes, lemon frosting, cream cheese frosting, easy cupcakes, homemade cupcakes, zesty lemon dessert