Lemon Cupcakes
Prep time
Cook time
Total time
A light and fluffy cupcake flavored with fresh lemon juice and zest topped with a tangy and sweet cream cheese frosting.
Recipe type: Dessert
Serves: 12 cupcakes
  • 1½ cups all purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • zest from 1 large lemon
  • ½ cup (1 stick) unsalted butter, cut into 1 inch slices
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup whole milk, room temperature
  • 3 tablespoons lemon juice (1 large lemon or 2-3 small lemons)
  • 8 ounce block cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • ½ teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners; set aside.
  2. Cut butter into ½ inch slices and set aside while you prepare the rest of the ingredients. The butter needs to still be cool in this recipe.
  3. Add flour, baking powder, salt and sugar to a mixer bowl fitted with a paddle attachment and mix throughly.
  4. Add sliced butter a few pieces at a time to the mixer on low-speed. Once all of the butter is in the mixer, turn mixer to medium speed and mix until crumbly (see picture).
  5. In a separate bowl whisk together eggs, vanilla, whole milk, lemon juice and lemon zest.
  6. SLOWLY pour in half of the wet ingredients with mixer on low speed at first then increasing to medium speed for 90 seconds until creamy and fluffy. Scrape down sides and bottom of the bowl. Add the remaining wet ingredients in two pourings, mixing for 20 seconds at medium speed after each addition. Batter will be thick and fluffy.
  7. Fill cupcake liners ¾ full then bake for 15-20 minutes or until a toothpick inserted in the center comes out clean or with just a few course crumbs. Cupcakes may not dome - this is okay! Remove and let cool before frosting.
  8. To make the frosting add cream cheese and butter to a stand-alone mixer fitted with a paddle attachment (hand-held mixers work too) and beat until creamy, about 30 seconds. Next add half of the powdered sugar and beat for an additional 30 seconds. Lastly, add vanilla, lemon juice, salt and the rest of the powdered sugar and beat for 1 minute on medium to medium-high speed until creamy.
Cupcakes last for one week in an airtight container in refrigerator. Frosting can be made ahead of time and stored in refrigerator - remove and bring to room temperature before frosting.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/lemon-cupcakes-cream-cheese-frosting/