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5.0 from 12 votes

Lemon Cupcakes

These amazing Lemon Cupcakes are fluffy, moist and easy to make from scratch. They have the perfect flavor balance of tangy and sweet, and have a super tender crumb.

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 24 cupcakes
Calories: 223 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 2 Tbsp lemon zest
  • 1 Tbsp lemon extract
  • 1 tsp vanilla extract
  • 3 large eggs at room temperature
  • 2 3/4 cup sifted all purpose flour spooned into measuring cup then leveled
  • 1/4 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 cups buttermilk at room temperature, divided
  • 1/3 cup fresh lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl - and use a hand mixer), add butter and granulated sugar. Beat on MED speed for about 2 minutes.
  3. Scrape down the sides of the bowl (rubber spatulas are great for this), then add lemon zest, vanilla extract, lemon extract, and eggs. Beat until combined.
  4. Sift flour and measure it into a separate mixing bowl. Add cornstarch, baking powder, baking soda and salt and whisk to combine.
  5. Add 1/2 cup of the buttermilk, plus all of the lemon juice to the batter in the mixer, and beat until just combined.
  6. Add half of the flour mixture, mixing until just combined. Add another 1/2 cup buttermilk, and beat in. Add remaining flour, mix, then add the final 1/2 cup buttermilk.
  7. Adding the dry ingredients and buttermilk like this makes sure they're well incorporated without being over mixed.
  8. Scoop the batter into the prepared muffin tins, filling them about 3/4 of the way up.
  9. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs.
  10. Let cupcakes cool in the muffin tins for about 3-5 minutes, then remove the cupcakes to a cooling rack to finish cooling.
  11. Once cupcakes have cooled, frost as desired.
  12. Enjoy immediately or cover and keep at room temperature for up to 3 days.

Notes

  • Batter can be baked in traditional round cake pans - bake times will vary depending on size, but generally two 8” rounds will bake for about 30 minutes, or a sheet cake (9x13") will bake for about 35 minutes.
  • Batter can be baked in traditional round cake pans - bake times will vary depending on size, but generally two 8” rounds will bake for about 30 minutes, or a sheet cake (9x13") will bake for about 35 minutes.

Nutrition Information

Calories 223kcal (11%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 40mg (13%) Sodium 74mg (3%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 236IU (5%) Vitamin C 2mg (2%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 223

% Daily Value*

Calories 223kcal 11%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 40mg 13%
Sodium 74mg 3%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 236IU 5%
Vitamin C 2mg 2%
Calcium 38mg 4%
Iron 1mg 6%

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