Zesty Lemon Cupcakes

Soft and fluffy lemon cupcakes topped with a silky lemon buttercream, these delightful treats are bursting with fresh citrus flavor. Garnished with a fresh lemon slice and zest, they are perfect for spring, Easter, summer celebrations, or any occasion that calls for a bright and refreshing dessert.

Why You’ll Love This Recipe

• Bright and Refreshing Flavor – The perfect balance of sweet and tangy, thanks to fresh lemon juice and zest.
• Soft and Moist Texture – These cupcakes are light and fluffy, making them an irresistible treat.
• Perfect for Any Occasion – Ideal for spring gatherings, summer parties, Easter celebrations, or afternoon tea.
• Easy to Make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Luscious Lemon Buttercream – A creamy, zesty frosting that complements the cupcakes beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup whole milk

For the Lemon Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (as needed for consistency)

For Garnish:

• Lemon zest
• Lemon slices
• Fresh mint leaves (optional)

Directions

Prepare the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Prepare the Lemon Buttercream:

1. Beat butter until creamy. Gradually add powdered sugar and mix until fluffy.
2. Add lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
3. Add heavy cream, one tablespoon at a time, until desired consistency is reached.

Decorate the Cupcakes:

1. Pipe a generous swirl of lemon buttercream onto each cupcake.
2. Garnish with lemon zest, a fresh lemon slice, and an optional mint leaf for a refreshing touch.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 290 kcal per serving

Variations

• Lemon Blueberry Cupcakes: Fold fresh or frozen blueberries into the batter for a fruity twist.
• Lemon Raspberry Filling: Core the cupcakes and fill them with raspberry jam for a sweet contrast.
• Lemon Coconut Cupcakes: Add shredded coconut to the batter for extra texture and tropical flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Cream Cheese Frosting Alternative: Swap lemon buttercream for a lemon-infused cream cheese frosting.

Storage/Reheating

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigeration: Store frosted cupcakes in the refrigerator for up to 4 days. Let them come to room temperature before serving.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before decorating.
• Best Served Fresh: These cupcakes taste best when freshly baked and frosted.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

How do I keep my cupcakes from becoming dry?

Do not overbake them, and ensure you measure ingredients accurately.

Can I make mini cupcakes with this recipe?

Yes, adjust the baking time to 10-12 minutes for mini cupcakes.

How do I prevent my buttercream from being too runny?

Gradually add heavy cream and mix until you reach the right consistency. If it becomes too thin, add more powdered sugar.

Can I use cake flour instead of all-purpose flour?

Yes, substitute with 1 3/4 cups of cake flour for an even lighter texture.

What’s the best way to zest a lemon?

Use a fine grater or microplane to remove just the outer yellow layer, avoiding the bitter white pith.

Can I use dairy-free alternatives for the milk and butter?

Yes, substitute with plant-based butter and almond or oat milk for a dairy-free version.

How do I store leftover buttercream?

Keep it in an airtight container in the refrigerator for up to a week. Let it come to room temperature before rewhipping.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and frost them just before serving for the freshest taste.

What piping tip works best for the buttercream?

A large star tip (such as Wilton 1M) creates beautiful swirls.

Conclusion

Zesty Lemon Cupcakes are a bright, flavorful, and refreshing dessert perfect for any occasion. With their light and fluffy texture, tangy lemon buttercream, and elegant garnish, they bring a burst of sunshine to any dessert table. Whether for spring gatherings, Easter, or summer celebrations, these cupcakes are sure to be a hit!