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Lemonade Cupcakes with Lemon Frosting

Soft, fluffy cupcakes infused with fresh lemon zest and topped with creamy lemon buttercream frosting for a burst of sunshine in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest about 2 lemons
  • 3 tablespoons fresh lemon juice
  • 0.5 cup buttermilk or whole milk
Lemon Frosting
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream as needed for consistency

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Muffin tin
  • Cupcake liners
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs, vanilla, lemon zest, and lemon juice.
  5. Alternate adding dry ingredients and buttermilk, mixing until just combined.
  6. Fill liners 2/3 full and bake 18–20 minutes, until a toothpick comes out clean.
  7. Cool completely before frosting.
  8. For frosting, beat butter until creamy, then add sugar, lemon zest, and juice.
  9. Add vanilla and cream as needed; beat until smooth and fluffy.
  10. Frost cooled cupcakes and garnish with lemon zest.

Notes

These cupcakes are perfect for summer gatherings and pair beautifully with iced tea or lemonade.