If you love that perfect balance of tangy citrus and rich sweetness, then you are going to fall head over heels for this Lemon Cupcakes with Cream Cheese Frosting Recipe. These cupcakes are light and fluffy, bursting with fresh lemon flavor from zest and juice, while the luscious cream cheese frosting adds a velvety, slightly tangy finish that simply melts in your mouth. Whether you’re baking for a special occasion or just treating yourself, these cupcakes bring sunshine and smiles in every bite.
Ingredients You’ll Need
Every ingredient in this Lemon Cupcakes with Cream Cheese Frosting Recipe plays an essential role in creating that perfect combination of flavor and texture. From the soft butter that keeps the cupcakes tender, to the fresh lemon zest and juice giving them brightness, each element is simple yet crucial.
- All-purpose flour (1 1/2 cups): The base providing structure for soft, tender cupcakes.
- Baking powder (1 1/2 tsp): Helps the cupcakes rise to fluffy perfection.
- Baking soda (1/2 tsp): Works alongside baking powder for lift and a light crumb.
- Salt (1/4 tsp): Balances sweetness and enhances flavor.
- Unsalted butter, softened (1/2 cup for cupcakes + 1/4 cup for frosting): Creates richness and moisture both in cupcakes and frosting.
- Granulated sugar (1 cup): Sweetness that caramelizes slightly for depth.
- Large eggs (2): Bind everything together and add tenderness.
- Vanilla extract (1 tsp + 1 tsp for frosting): Adds warmth and complexity.
- Lemon zest (2 tbsp): Packs in concentrated citrus oils for fresh aroma.
- Fresh lemon juice (1/4 cup + 1-2 tbsp for frosting): Provides bright, tangy flavor throughout.
- Sour cream or plain yogurt (1/2 cup): Keeps the crumb moist and tender with a slight tang.
- Milk (1/4 cup): Improves batter consistency and tenderness.
- Cream cheese, softened (8 oz): The star of the frosting, delivering creaminess with a touch of tang.
- Powdered sugar (4 cups): Sweetens and creates that smooth, pipeable frosting texture.
- Pinch of salt (optional for frosting): Balances sweetness and enhances everything.
How to Make Lemon Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This simple setup ensures the cupcakes bake evenly and come out easily.
Step 2: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. This combination creates the perfect leavening so your cupcakes rise beautifully without becoming dense.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 2 to 3 minutes. This step is vital for trapping air to help the cupcakes stay tender and airy.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then stir in vanilla, lemon zest, and fresh lemon juice to infuse the batter with bright citrus flavor that sets these cupcakes apart.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet batter in three batches, alternating with the sour cream and milk, starting and ending with the dry mix. Stir gently until just combined for a tender crumb—be careful not to overmix.
Step 6: Fill Cupcake Liners and Bake
Divide the batter evenly into your cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually mix in powdered sugar, 1 cup at a time, whisking until smooth after each addition. Finally, add vanilla extract and fresh lemon juice, adjusting lemon juice to taste for that perfect balance of sweet and tart.
Step 8: Frost the Cupcakes
Once your cupcakes are completely cool, generously frost them using a spatula or pipe for a professional touch. If you want, garnish with a sprinkle of lemon zest or a thin lemon slice to brighten things up visually.
How to Serve Lemon Cupcakes with Cream Cheese Frosting Recipe
Garnishes
A simple sprinkle of fresh lemon zest or a small decorative lemon slice on top adds an inviting pop of color and an extra burst of citrus aroma. You can also experiment with edible flowers or finely chopped pistachios for a fresh twist.
Side Dishes
These lemon cupcakes pair beautifully with a light cup of tea, a fresh berry salad, or even a dollop of whipped cream. Their bright, tangy flavor also complements a scoop of vanilla bean ice cream for a delightful dessert experience.
Creative Ways to Present
Try stacking the cupcakes into a mini tiered display for special occasions or placing each in colorful cupcake wrappers to match your party theme. You can also pipe the frosting with pretty swirls or rosettes to impress your guests visually as much as your taste buds.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh and the cakes moist. Bring them back to room temperature before serving for the best texture and flavor.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge, then frost fresh just before serving to retain maximum freshness.
Reheating
To bring refrigerated cupcakes back to life, let them sit out at room temperature for about 30 minutes. Avoid microwaving frosted cupcakes to prevent the frosting from melting, but warming plain cupcakes for 10 seconds can make them feel freshly baked.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Yes, lemon extract is a convenient substitute, but it lacks the brightness and natural acidity of fresh lemon juice. For the best flavor, fresh lemon juice is recommended in this Lemon Cupcakes with Cream Cheese Frosting Recipe.
How do I make the cupcakes more moist?
Adding sour cream or plain yogurt, as this recipe suggests, helps keep the cupcakes moist and tender. Avoid overbaking to prevent dryness, and be sure not to overmix the batter.
Can I make this recipe dairy-free?
To make a dairy-free version, substitute vegan butter and dairy-free cream cheese alternatives. Use plant-based yogurt or sour cream substitutes to maintain texture in the cupcakes.
What’s the best way to get smooth frosting?
Beat the cream cheese and butter until completely smooth and creamy before gradually adding powdered sugar. This will prevent lumps and create a silky texture for spreading or piping.
How long does it take to bake the cupcakes?
The cupcakes need about 18-20 minutes in a 350°F oven. Keep an eye after 18 minutes and test with a toothpick to ensure they’re perfectly baked and not overdone.
Final Thoughts
This Lemon Cupcakes with Cream Cheese Frosting Recipe is a true joy to bake and share. Every bite bursts with fresh lemon sunshine balanced by a delectably creamy frosting that feels like a warm hug. Whether for a casual afternoon treat or a festive celebration, these cupcakes are bound to become your new favorite indulgence. Give them a try—you won’t regret it!
Print
Lemon Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully tangy and moist lemon cupcakes topped with a smooth and creamy lemon-flavored cream cheese frosting. Perfectly balanced sweetness and zest for a refreshing dessert that brightens any occasion.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream (or plain yogurt)
- 1/4 cup milk
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp fresh lemon juice (to taste)
- A pinch of salt (optional)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, lemon zest, and fresh lemon juice to infuse the batter with bright citrus notes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients in three parts, alternating with sour cream (or yogurt) and milk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overmixing and ensure tender cupcakes.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition until the frosting is smooth.
- Flavor Frosting: Stir in vanilla extract and fresh lemon juice to taste. Adjust the lemon juice and powdered sugar as needed to achieve your preferred consistency and balance of sweetness and tartness.
- Adjust Consistency: If the frosting is too thick, add a small amount of lemon juice or a splash of milk to thin it out. Add a pinch of salt if desired to balance the sweetness.
- Frost Cupcakes: Once the cupcakes have cooled completely, spread the cream cheese frosting generously on top using a spatula or pipe it decoratively using a piping bag.
- Garnish: Optionally decorate with additional lemon zest or a thin slice of lemon for an elegant touch.
- Serve and Enjoy: Serve the cupcakes at room temperature and enjoy the bright, creamy flavor of these lemon cupcakes with cream cheese frosting.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Use freshly grated lemon zest and fresh lemon juice for the best flavor.
- You can substitute sour cream with plain yogurt if preferred.
- Adjust the amount of powdered sugar in the frosting depending on your sweetness preference.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.
