lemon cupcakes

Cheerful lemon cupcakes filled with silky smooth lemon curd and finished off with a sweet layer of cream cheese poppy seed frosting - perfect for a sunny sweet treat! 

Perfect Filled Lemon Cupcakes

(190 grams) all-purpose flour

baking powder

salt

(200 grams) white sugar

eggs (at room temperature)

vanilla extract

(120 milliliters) whole milk

zest and juice of two medium lemons

lemon curd (homemade

cream cheese (chilled)

sugar

poppy seeds

Preheat the oven to 350 degrees F (180 C). Prepare a 12-count muffin pan with paper liners and set aside. 

In a medium bowl, combine flour, baking powder, and salt. Whisk to combine and set aside.

Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until creamed, 2-3 minutes. Add the eggs and vanilla, scrape down the sides of the bowl, and beat again on medium-high speed until mixture is well-combined. 

Add the dry ingredients to the butter-sugar mixture in three batches, beating on low speed after each addition. Mix in the milk, lemon zest, and juice, and beat again on low speed just until combined. Do not overmix.

Divide batter evenly between 12 cupcake liners, and bake for 18-20 minutes, until a toothpick inserted in the middle of cupcakes comes out clean. Remove from the oven, allow to cool in the pan for 10-15 minutes, then remove to a wire rack to cool completely before filling and frosting. 

To fill the cupcakes, use a small paring knife to cut a small cone out of the center of each cupcake, making a well about 1-1 1/2 inches deep. Spoon a small amount of lemon curd into the well. If you like, you can slice each cone you removed and replace just the top edge, so the top of the cupcake still has a smooth surface of cake with the curd underneath. (This is definitely not necessary, but is pretty quick and easy and can make the cupcakes slightly easier to frost.) 

To make the frosting, using a handheld or stand mixer with the paddle attachment, beat the cream cheese and butter on medium-high for 2-3 minutes, until light and fluffy. Add in the powdered sugar and mix on low speed just until incorporated, then increase the speed to medium-high and beat 3-4 minutes, until mixture is smooth and light. Add the vanilla and poppy seeds, and beat again 1-2 minutes. Frost cupcakes as desired.

Lemon Cupcakes filled with lemon curd and topped with lemon buttercream frosting. These Lemon filled cupcakes remind me of lemon drop candies, so sweet and tangy!

Lemon Cupcakes

(113 g) unsalted butter, softened

(150 g) granulated sugar

eggs, room temperature

lemon zest, lemon

(60 ml) fresh lemon juice, about 1 lemon

(60 ml) whole milk, room temperature

(195 g) all-purpose flour

(169 g) homemade lemon curd,

(227 g) unsalted butter, softened

(420 g) confectioners’ sugar

lemon lemon

Preheat the oven to 350°F. Line 12 muffin...

Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners; set aside.

In a large bowl, beat the butter and...

In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the lemon zest and vanilla.

In a small measuring cup with a pour...

In a small measuring cup with a pour spout, stir together the lemon juice and milk. Set aside.

Combine the flour, baking powder, and salt in...

Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk mixture, beating well after each addition.

Divide the batter evenly among the prepared muffin...

Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs. 

Cool for 10 minutes. Remove cupcakes from the...

Cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

Cut the centers out of the of each...

Cut the centers out of the of each cupcake and fill the cavity with 1 tablespoon of lemon curd. Frost the cupcakes any way you like.

In a stand mixer fitted with a paddle...

In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. 

Add the salt and continue to beat until...

Add the salt and continue to beat until incorporated. Add 1 cup of the confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. 

Beat in the lemon zest. Gradually add in...

Beat in the lemon zest. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. 

Add the 2-3 tablespoons of lemon juice depending...

Add the 2-3 tablespoons of lemon juice depending on how creamy you want the frosting to be. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

https://mediavine-res.cloudinary.com/video/upload/s0h8x5ium4egj054jxk7.mp4

Easy Lemon Cupcakes bursting with lemon flavor!

Lemon Cupcakes with Lemon Buttercream

flour

unsalted butter, (at room temperature)

eggs, (at room temperature)

lemon zest

whole milk, (divided, room temperature)

lemon

butter

lemon extract

whole milk

confectioners' sugar

yellow food color

Preheat oven to 375°F. Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy, about 2 minutes.

Mix in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently combine the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out mostly clean, about 15 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Add yellow food color- optional.

Beat confectioners sugar into butter mixture until desired consistency is reached. You may want to add more sugar.

Please note! This is not enough frosting to decorate 12 cupcakes like I have in the pictures. You will want to at least double the recipe if using the 8B tip.

Lemon Buttercream

These light and fluffy lemon cupcakes are dotted with beautiful red cranberry seeds and topped with a lemon Greek yogurt frosting!

Lemon Cranberry Seed Cupcakes with Lemon Greek Yogurt Frosting

whole milk Greek yogurt

lemon juice

sugar (or Swerve confectioners)

coconut flour (to thicken frosting, optional)

all-purpose flour

Ocean Spray Cranberry Seeds**

olive oil (extra virgin)

eggs

milk (I used unsweetened almond)

Very important - before you do anything you need to strain your yogurt overnight for the frosting! This ensures that your frosting will be sturdy enough. If you skip this step, the yogurt will contain too much liquid and you will end up with a runny mess on top of your cupcakes. To strain yogurt, place yogurt in a fine mesh strainer positioned over top of a bowl to catch the liquid. Place plastic wrap over top and refrigerate yogurt overnight.

In a large bowl, beat yogurt, lemon juice, lemon extract and powdered sweetener with an electric hand mixer until frosting thickens, 2-3 minutes. Add the coconut flour if you&#039;d like the frosting a bit thicker and mix to combine. Refrigerate frosting while you bake cupcakes.

Preheat oven to 350 degrees F. Line a cupcake pan with liners and set aside.

In a large bowl, sift together flour, stevia or sweetener of choice, baking powder, and salt. Add cranberry seeds and whisk to combine.

In a separate medium bowl, beat together milk, eggs, oil, lemon juice, lemon zest and lemon extract until fully combined. Add wet ingredients to the bowl with the dry ingredients and mix with a rubber spatula until just combined.

Spoon batter into cupcake pan, filling each liner about two-thirds full. Bake cupcakes for 15-17 minutes or until a toothpick comes out with only a few moist crumbs. Allow cupcakes to cool completely before frosting.

Remove frosting from refrigerator and spoon it into a gallon ziploc bag. Snip the corner of the bag with scissors and pipe frosting onto cupcakes. Garnish cupcakes with lemon zest and cranberry seeds if desired and enjoy!

Light And Fluffy Lemon Cupcakes With Lemon Cream Cheese Frosting. These Classic Cupcakes Are Perfect For Spring And Summer!

Lemon Cupcakes with Lemon Cream Cheese Frosting

c. 1 stick unsalted butter, room temperature

c. sugar

egg egg

c. all-purpose flour

c. cake flour

baking soda

kosher sea salt

c. full-fat sour cream

fruit

original cream cheese

Preheat the oven to 350 degrees. Line a muffin pan with paper liners, set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and zest together on medium speed until light and fluffy, about 2-3 minutes.

Add vanilla, egg and egg whites. Beat on medium speed until combined, about 1-2 minutes.

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.

In a small bowl whisk together the lemon juice and sour cream.

With mixing speed on low, gradually alternate adding the dry ingredients and the lemon juice and sour cream mixture to the wet ingredients, do not overmix. Fold in fresh fruit, if desired.

Using a large scoop (#20 or 3.5 tablespoons), divide batter evenly into the prepared pan.

Place in oven and bake for about 18-22 minutes or until a toothpick inserted into the center comes out clean. The edges should be slightly golden brown in color. Remove from the oven and allow to cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely..

Meanwhile, to prepare the cream cheese frosting, using the paddle attachment cream the butter, lemon zest, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar and lemon juice, beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes.

Using a large piping tip, pipe the frosting on top of the cooled cupcakes. Top with a slice of lemon and a sprig of mint, if desired.

These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor! 

Homemade Lemon Cupcakes

(115 grams) unsalted butter, softened to room temperature

(200 grams) granulated sugar

eggs,

(120 milliliters) whole milk*

lemon zest*

(80 milliliters) fresh lemon juice*

vanilla buttercream and additional lemon slices

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.

Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not overmix this batter.

Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when they&#8217;re done. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Remove from the oven and allow to cool completely before frosting. I usually let them cool completely in the muffin pan.

Frost cooled cupcakes with vanilla buttercream. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.

Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

I was looking for a lemon cake recipe that wasn't as involved as the last one I made (which had lemon syrup and lemon glaze and took all afternoon).  This recipe was just what I was looking for.  It made 12 regular-size cupcakes and 4 minis.  Since the regular cupcakes are supposed to go with me to celebrate my grandson's birthday tomorrow, having 4 minis to "taste test" was just right!  I found that it took the juice of 1 large lemon, but needed 2 large lemons for the zest.  My aluminum cupcake pan took 22 minutes.  I will use my dark cupcake pan next time, to see if they bake faster in that one.  The minis took 11 minutes.  I used my tried-and-true Betty Crocker buttercream frosting recipe.  I did add lemon extract to both the cupcake batter and the frosting (about 1/2 tsp to each).

Update on the cupcakes.  They were delicious!  I loved the texture -- they were more dense than some of my other cake recipes and I really liked that.  This recipe is a keeper!

I often have trouble baking here at altitude but these worked perfectly! They rose beautifully and didn't collapse at all like I sometimes experience.  Only thing I did differently was bake at 375 instead of 350. Now to make your lemon buttercream! Thanks for such great recipes - love your site!

these are delicious, but could i replace the juice and zest for orange, and then convert it to a 6 inch cake?

Hi! I’ve made this recipe before and they were delicious. I was wondering if I could make them with grapefruit instead of lemon. Or would it be better to make your grapefruit greek yogurt cake into muffins and top with frosting? Thanks!

Hi Sally, I was wondering if I could replace the lemon with lime or orange! I use this recipe a bunch and I haven’t been able to find a perfect orange or lime recipe! Thanks in advance! 

For example 1/3 lime juice instead of lemon &amp; 2 TBSP of lime zest 

Or 

1/3 cup orange juice instead of lemon &amp; 2 tbsp of orange zest

I'm 12 years old and love baking! I make these for my family and they're always a big hit! Even for those who normally don't like lemon! I love your website and am going to try and make your maple bacon doughnuts soon!

I have made this recipe twice now and it has failed both times- I’m an experienced baker and I’m not sure what is going wrong. In adding the wet to the dry, the batter immediately bubbles and by the time they start to bake, they overspread, and have big holes in the center and the texture is way off.

I made this yesterday and loved it! It came out moist, not dry, but really dense. Was that how it was suppose to be? 

The batter was also on the thicker side. As a result when it baked it didn't have a nice dome but was lumpy. Any ideas on what may have caused that? 

But the flavor was there! Thank you!

The cupcakes came out really good, and they were really moist! 

There were a few things I wanted to ask about...
1) my cupcakes came out flat at the top, is that normal?
2) what's the difference between adding all the eggs in and mixing  vs one at a time and mix in between each?
3) what's the difference between adding all the dry ingredients in followed by milk vs alternating between dry and milk?

Thanks so much!

Made these for my husband's birthday and used the lemon buttercream frosting.  Fabulous.  And, the cupcakes really didn't need frosting they are good all by themselves.  I will definitely be making these again.

Soft and summery Lemon Ginger Cupcakes flavored with lots of fresh lemon and fresh ginger! With a light ginger flavor and tons of sweetness, these lemon cupcakes are easy to love!

Lemon Ginger Cupcakes

Tbsp ground ginger

tsp baking powder

tsp baking soda

tsp salt

plant-based butter (or regular butter), softened

eggs, room temp

tsp lemon extract

Tbsp fresh lemon zest (about 2 large lemons)

Tbsp ginger (about 3" of ginger root)

plant-based milk

plant-based butter, softened

tsp ground ginger (add more to taste)

tsp vanilla extract

Preheat your oven to 350°F and line a...

Preheat your oven to 350°F and line a 24-count mini cupcake pan (or 12-count regular cupcake pan - see Note 1) with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.

Meanwhile, in a medium bowl, whisk together the...

Meanwhile, in a medium bowl, whisk together the flour, ground ginger, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together the butter...

In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and lemon extract. And then the lemon zest and freshly grated ginger.

Next beat ~1/3 of the dry ingredients into...

Next beat ~1/3 of the dry ingredients into the wet ingredients. Add half of the milk and beat. Repeat once more and then, finally, beat in the last 1/3 of the dry ingredients.

Fill the lined cupcake wells a little more...

Fill the lined cupcake wells a little more than 3/4 full. Bake at 350°F for 10-11 minutes for mini cupcakes or 15-20 minutes for regular cupcakes. Test for doneness by inserting a toothpick into a cupcake; when it comes out clean, the cupcakes are done.

Allow the cupcakes to cool in the pan...

Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack to cool completely.

Once your cupcakes are totally cool, you'll make...

Once your cupcakes are totally cool, you'll make the frosting. In a large bowl, beat together the butter and vanilla extract. Add 3 cups of the powdered sugar and beat. Add another 2-3 cups of sugar + 2 Tbsp of lemon juice. Begin beating and add more lemon juice and powdered sugar as you need. You want the consistency to be thick and stable enough to hold shape yet spreadable and smooth.

Add the frosting to a piping bag, or...

Add the frosting to a piping bag, or gallon ziploc bag, fitted with your favorite frosting tip (I used a Wilton 1M tip). Frost each cupcake and immediately top with lemon zest or sprinkles.

Store any leftover cupcakes in an airtight container...

Store any leftover cupcakes in an airtight container at room temperature or in the refrigerator.

Soft and tender lemon cupcakes with cream cheese frosting, made from scratch with lemon juice and zest for a burst of natural lemon flavor.

cake flour

unsalted butter, softened

milk

cream cheese, softened

Preheat the oven to 350° F. Line the...

Preheat the oven to 350° F. Line the cupcake pan with cupcake liners and set aside.

In a large bowl, whisk together cake flour,...

In a large bowl, whisk together cake flour, baking powder, and salt; set aside. 

Using a stand mixer or handheld mixer, beat...

Using a stand mixer or handheld mixer, beat the butter and sugar together for 2 minutes, or until creamed. 

Add eggs one at a time, mixing until...

Add eggs one at a time, mixing until fully incorporated. 

Slowly mix in half of the dry ingredients,...

Slowly mix in half of the dry ingredients, half of the milk, and the vanilla extract, lemon zest, and lemon juice; mix until well-combined.  Add the remaining dry ingredients and milk. Mix until fully combined and no lumps are visible. 

Spoon the batter into the cupcake liners until...

Spoon the batter into the cupcake liners until about ⅔ full. 

Bake for 18-22 minutes, until a toothpick inserted in...

Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely before frosting.

In a large bowl, beat butter and cream...

In a large bowl, beat butter and cream cheese until well blended and no clumps remain.

Slowly mix in the powdered sugar, 1 cup...

Slowly mix in the powdered sugar, 1 cup at a time. Add vanilla and beat until creamy.

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