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Lemon Cupcakes with Lemon Buttercream

Light, moist & airy Lemon Cupcakes topped with Lemon Buttercream. These scrumptious cupcakes are perfect for Spring and Summer.
5 from 1 vote
Prep Time30 mins
Cook Time24 mins
Total Time54 mins
Course Dessert
Cuisine American
Servings: 12 cupcakes
Author: Nisha


  • <b>Dry Ingredients</b>
  • 1 1/2 cups cake flour*
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • </B>
  • <b>Wet Ingredients</b>
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup sugar
  • 2 eggs room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup whole milk room temperature
  • 1 1/2 tbsp fresh lemon juice
  • 1/4 cup sour cream
  • 1 tbsp lemon zest
  • </Br>
  • <b>Lemon Buttercream</b>
  • 3/4 cup unsalted butter room temperature
  • 2 1/4 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 2 tbsp whole milk
  • 2 tsp lemon zest


  • For the Cupcakes
  • Preheat oven to 350 degrees and line your baking tray with cupcake holders.
  • Begin by zesting 2 lemons and juicing a lemon. Set aside.
  • In a medium sized bowl, combine the dry ingredients... flour, baking powder and salt.
  • In a large bowl, cream the butter and sugar so it's light and fluffy. Beat on low and work your way up, about 3-5 minutes.
  • Add one egg at a time, and mix with an electric mixer.
  • Then add vanilla.
  • Now alternate between the dry and wet ingredients in 3 batches, starting and ending with the dry. Mix, but DO NOT OVER MIX.
  • Add half the milk.
  • Mix.
  • Once all the flour and milk has been added, add sour cream. Blend for a few seconds until combined. Do not over mix.
  • Add the lemon zest and lemon juice. Blend for a few seconds. Do not over mix.
  • Batter is ready.
  • Using a mini scoop, add 2 1/2 scoops of cake batter into each cupcake holder.
  • Place into the oven for 20-24 minutes. Start checking at 20 minutes and using a toothpick to test make sure the center comes out clean.
  • Perfect and fluffy.
  • For the Lemon Buttercream
  • Whip the butter.
  • Once light and fluffy, add the powdered sugar, vanilla, lemon juice, milk and lemon zest.
  • Frosting is ready. You can always add more or less milk to make it more or less firm.
  • Optional: Food Color
  • I baked these for a gender reveal, so I split the buttercream into 2 bowls. Added a drop of blue frosting to one bowl.
  • I frosted my cupcakes using a 1M tip.


* Cake Flour - if you don't have cake flour, this is a substitute. For every 1 cup of all purpose flour, remove 2 tbsp. Replace the 2 tbsp with corn starch.
In this scenario we are using 1 1/2 cups of cake flour which is equal to 1 1/4 cups + 1 tbsp all purpose flour and 3 tbsp cornstarch.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!