Go Back
Easy Lemon Cupcake Lemon Cream Cheese Frosting Recipe

Easy Lemon Cupcake Recipe

These Lemon Cupcakes with Lemon Cream Cheese Frosting are light, fluffy, and bursting with citrusy flavor. Perfect for any occasion, they offer a delightful balance of sweet and tangy that will leave everyone asking for more.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Lemon Cupcakes:
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick 113 grams unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 1 cup whole milk at room temperature
  • 2 tablespoons fresh lemon juice
For the Lemon Cream Cheese Frosting:
  • 8 ounces cream cheese at room temperature
  • 1 stick 113 grams unsalted butter, at room temperature
  • 1 tablespoon lemon zest
  • 2 1/2 cups powdered sugar sifted
  • 2 tablespoons freshly squeezed lemon juice

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add the egg and mix until combined.
  4. Alternate adding wet and dry ingredients: Gradually add milk mixed with lemon juice, then the dry ingredients, mixing just until combined.
  5. Fill cupcake liners: Spoon batter into the liners, filling each about 3/4 full.
  6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  7. Make frosting: Beat together cream cheese and butter until smooth. Add powdered sugar, lemon zest, and lemon juice, and beat until creamy.
  8. Frost the cupcakes: Once the cupcakes are completely cooled, frost with the lemon cream cheese frosting.

Notes

  • Ensure butter and eggs are at room temperature for smooth mixing.
  • Sift powdered sugar to avoid lumps in the frosting.
  • You can make the cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days.

Nutritional Facts (Per Serving)

  • Calories: 320
  • Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Sugar: 28g
  • Protein: 3g