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5.0 from 12 votes

Lemon Cupcake Recipe

The ultimate cupcake recipe for lemon lovers! These Lemon Cupcakes topped with light and fluffy lemon buttercream are easy to make and better than any store bought cupcakes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 24 cupcakes
Calories: 313 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cupcakes:
  • 5 large egg whites room temperature
  • ¾ cup whole milk divided
  • 2 lemons zested
  • ¾ cup unsalted butter softened
  • 1 ¾ cup granulated sugar
  • 2 ½ cups cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt
For the Frosting:
  • 1 cup unsalted butter softened
  • 4 cup powdered sugar
  • 1 lemon zested and juiced
  • 2 Tablespoon heavy cream

Instructions

    Cup of Yum
  1. In small bowl, mix egg whites, 1/4 cup whole milk and lemon zest. Set aside.
  2. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining milk.
  3. Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan 5 minutes then transfer to cool completely on a wire rack.
  4. For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
  5. Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.

Notes

  • If you prefer a yellow cupcake, add 1-2 drops of yellow gel food coloring to give it a bright color!
  • Lemons. You will need about 2 Tablespoons of lemon zest for the cupcakes. For the frosting, you'll need about 1 Tablespoon of zest, and 2 Tablespoons of juice.
  • Cake Flour. This kind of flour is finer than all-purpose and makes the cupcakes so light! You can use all purpose flour if cake flour isn't available but the texture will be quite different. (learn more about how to measure and substitute flour here.)
  • Milk. Use whole milk or replace with buttermilk for a little more tang in your cupcake! Try my buttermilk substitute if you don't have any on hand.
  • Egg Whites. You'll only need the whites for the cupcake recipe. Save the yolks and make a batch of easy lemon curd. You can also add a spoonful of curd to the baked cupcake using a technique similar to these wedding cake cupcakes.
  • Storage. Store frosted cupcakes in container at room temperature for up to 3 days.

Nutrition Information

Serving 1cupcake Calories 313kcal (16%) Carbohydrates 45g (15%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Cholesterol 38mg (13%) Sodium 127mg (5%) Sugar 33g (66%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 313

% Daily Value*

Serving 1cupcake
Calories 313kcal 16%
Carbohydrates 45g 15%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Cholesterol 38mg 13%
Sodium 127mg 5%
Sugar 33g 66%

* Percent Daily Values are based on a 2,000 calorie diet.