Go Back
Lemon-flavored desserts have a unique way of brightening up any occasion, offering a delightful balance of tartness and sweetness that tantalizes the taste buds. Whether you're savoring a slice of lemon meringue pie or indulging in a luscious lemon tart, the refreshing zing of lemon is hard to resist. Among the myriad of lemon desserts, Zesty Lemon Cupcakes with Creamy Dream Frosting stand out as a favorite for both their vibrant flavor and their charming appearance. These cupcakes are not just a treat; they are a celebration of flavor, combining the tangy essence of fresh lemons with a rich, creamy frosting that is sure to impress.

Lemon Cupcakes with Cream Cheese Frosting

Brighten up any occasion with these Zesty Lemon Cupcakes topped with Creamy Dream Frosting! Bursting with fresh lemon flavor and a light, fluffy texture, these delightful treats are perfect for birthdays, tea parties, or spring gatherings. Easy to make and visually stunning, they pair beautifully with tea or coffee. Indulge in the sweet and tangy combo that everyone will love! #LemonCupcakes #Baking #Desserts #CupcakeRecipe #SpringTreats #BakingJoy
Print Recipe Pin Recipe

Ingredients
  

For the Lemon Cupcakes:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk

2 tablespoons lemon zest (from about 2 lemons)

3 tablespoons fresh lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Lemon zest for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until well combined.

          Combine Mixtures: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Mix just until combined; do not overmix.

            Fill the Muffin Tin: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

                Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the lemon juice and vanilla extract.

                    Frost the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting on top of each cupcake.

                      Garnish: Optional: Sprinkle some lemon zest on top of the frosting for a decorative touch.

                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes