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5.0 from 21 votes

Lemon Cupcakes with Lemon Cream Frosting

These Lemon Cupcakes with Lemon Cream Frosting taste like cupcakes you would buy at an expensive cupcake shop. Creamy lemon flavor in every bite!

Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings: 24
Calories: 237 kcal
Course: Dessert
Cuisine: American

Ingredients

Lemon Cupcakes
  • 3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter softened
  • 2 cup sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1/3 cup lemon juice
  • 2 tablespoon lemon zest
  • 1 cup buttermilk
Lemon Cream Frosting
  • 12 ounces cream cheese softened
  • 10 ounces lemon curd (I usually find this by the jam/jelly at the grocery store)
  • 2 pounds powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Place about 24 paper cupcake liners into cupcake tins.
  2. Sift together dry ingredients (flour, baking powder, soda, and salt).
  3. In separate bowl, mix together sugar and butter until fluffy.
  4. Add eggs one at a time, beating each egg until incorporated before adding the next.
  5. Add vanilla, lemon juice, and lemon zest.
  6. Add dry ingredients, alternating with buttermilk, (about 1/3 at a time) until all combined.
  7. Fill cupcake liners about 3/4 full.
  8. Bake at 375 degrees for about 17-20 minutes or until toothpick comes out clean.
  9. Cool on baking rack.
Lemon Cream Frosting
  1. Beat cream cheese with mixer until smooth. Slowly add lemon curd and mix until it's combined. Add powdered sugar 1 cup at a time and mix until smooth and thick. Spread over cooled cupcakes.
  2. Spread over cooled cupcakes or use a piping tip to swirl the frosting on top.

Notes

  • *Regular cream cheese frosting is also really yummy on these cupcakes!
  • Regular cream cheese frosting is also really yummy on these cupcakes!
  • I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!
  • Use cupcake liners in the cupcake pan, or grease pans with baking spray.
  • Use cupcake liners in the cupcake pan, or grease pans with baking spray.
  • Scoop cake batter with an ice cream scooper so all the cupcakes are the same size. Don't overfill the cups.
  • Scoop cake batter with an ice cream scooper so all the cupcakes are the same size. Don't overfill the cups.
  • Bake for about 15-17 minutes. The cakes are done when you push slightly into the cupcake with your finger and it regains its shape.
  • Bake for about 15-17 minutes. The cakes are done when you push slightly into the cupcake with your finger and it regains its shape.
  • Let cupcakes cool on a wire rack before icing. I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!
  • Let cupcakes cool on a wire rack before icing.
  • I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!

Nutrition Information

Calories 237kcal (12%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 51mg (17%) Sodium 193mg (8%) Potassium 66mg (2%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 385IU (8%) Vitamin C 1.6mg (2%) Calcium 34mg (3%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 237

% Daily Value*

Calories 237kcal 12%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 51mg 17%
Sodium 193mg 8%
Potassium 66mg 1%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 385IU 8%
Vitamin C 1.6mg 2%
Calcium 34mg 3%
Iron 0.7mg 4%

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